Zucchini Muffins

The Sneakiest Way to Eat Your Vegetables

Zucchini is one of my favorite baking ingredients because it does two things really well:

1. Keeps baked goods incredibly moist.
2. Sneaks a serving of vegetables into something everyone is excited to eat.

The best part? You can’t taste it. Once it’s grated, squeezed dry and folded into the cinnamon-spiced batter, the zucchini goes totally undetected. My kids have been happily eating these chocolate chip zucchini muffins for years without giving that little green vegetable a second thought. It’s the same reason my zucchini oatmeal chocolate chip cookies are such a favorite around here.

For even more inspiration, check out all of my zucchini recipes.

There aren’t any fancy ingredients here, just everyday baking staples plus a few that make this recipe stand out:

• Extra-virgin olive oil: My not-so-secret ingredient for incredibly moist muffins with a subtle depth of flavor and healthy fats. It’s the same reason I use it in my Greek yogurt zucchini bread.
• Ground cinnamon: Gives these muffins their signature flavor. Want even more warming spice? Add ¼ teaspoon ground nutmeg.
• Zucchini: One medium zucchini should give you the 1 loosely packed cup you’ll need. Grate it using the large holes of a box grater, then wring it out really well in a clean kitchen towel.
• Optional mix-ins: My kids love chocolate chips so that’s usually what goes into every batch of muffins I make, from raspberry muffins and Greek yogurt banana bread muffins to pumpkin chocolate chip muffins and today’s zucchini muffins. Feel free to swap in chopped walnuts or pecans, or do half and half like I sometimes do! Raisins or flaked coconut would be delicious, too.
• Optional sanding sugar topping: My favorite finishing touch. It adds sparkle, crunch and that coveted bakery-style look. I use this sanding sugar and love it.

See the recipe card for full information on ingredients and quantities.

My #1 Success Tip: Wring Out the Zucchini

This is the step that separates a great zucchini bread muffin from a soggy, dense one. And it’s the step most recipes skip.

Zucchini is made up of mostly water, which is great for keeping baked goods moist… until there’s too much of it. It’s the same reason I wring out the zucchini for my zucchini banana bread, zucchini bacon cheddar scones, cheesy zucchini casserole and zucchini fritters.

After grating the zucchini on the large holes of a box grater (no need to peel first!), measure out 1 loosely packed cup, then transfer it to a clean kitchen towel and wring out as much liquid as possible.

One important note: Measure the zucchini before squeezing it, not after. Otherwise, you’ll end up using far less zucchini than the recipe calls for.

Expect a Thick Batter

These muffins come together with just two bowls (no mixer required!). Start by whisking the dry ingredients in one bowl and the wet ingredients in another, then fold the wet into the dry.

At this point, the batter will be very thick.

Fold in the shredded zucchini and any mix-ins you’re using. The batter will loosen just enough to become thick and scoopable. Divide it among your lined muffin cups, filling each about two-thirds full. I like using an ice cream scoop for this step so each muffin cup gets the same amount of batter. Sprinkle with sanding sugar if using.

The High-Then-Low Oven Trick

Here’s a technique tip borrowed from professional bakeries: Start the muffins at 425°F for just 5 minutes, then without opening the oven, reduce the temperature to 375°F for the remainder of the bake.

That initial blast of high heat gives the muffins a quick burst of lift, creating those beautiful domed tops. It’s the same idea behind why popovers puff so dramatically. Lowering the temperature lets the centers finish baking gently without overbaking the tops or edges.

Don’t open the oven door when you lower the temperature. Just turn the dial and let the oven do the rest.

Storage & Freezing

These muffins stay soft and moist for days thanks to the olive oil and zucchini. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

They also freeze like a dream. Freeze the completely cooled muffins in a freezer-safe bag or airtight container for up to 3 months. Any excess condensation that comes from warm zucchini muffins in a cold freezer will change the texture (read: chewiness galore, and not in a good way!).

Reheat one in the microwave for 15 to 20 seconds, and breakfast (or snack time) is served.