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Zucchini Muffins - Moist, Light, and Perfect for Any Morning

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (190g) all-purpose flour (spooned and leveled)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, but lovely)
  • 1 large egg, room temperature
  • 1/2 cup (120ml) neutral oil (vegetable, canola, or light olive oil)
  • 1/3 cup (80ml) milk (dairy or unsweetened non-dairy)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 180g) grated zucchini, gently squeezed of excess moisture
  • Optional add-ins: 1/2 cup chocolate chips, chopped walnuts or pecans, or raisins
  • Optional topping: 1–2 tablespoons coarse sugar or a light cinnamon-sugar sprinkle

Method
 

  1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
  2. Grate and drain the zucchini: Use the large holes of a box grater. Gather the zucchini in a clean kitchen towel and gently squeeze to remove excess water. Don’t wring it dry—just reduce the excess.
  3. Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until combined and lump-free.
  4. Whisk wet ingredients: In a separate bowl or large measuring cup, whisk the egg, oil, milk, and vanilla until smooth.
  5. Combine gently: Pour the wet ingredients into the dry. Stir with a spatula until just a few streaks of flour remain. Do not overmix.
  6. Fold in zucchini and add-ins: Add the grated zucchini and any optional mix-ins. Fold just until evenly distributed and no dry flour pockets remain.
  7. Fill the muffin cups: Divide the batter evenly among the 12 cups, about 3/4 full. Sprinkle coarse sugar on top if using.
  8. Bake: Bake for 18–22 minutes, or until the tops spring back and a toothpick comes out with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.