If you’ve never tried Simply Zucchini Muffins before, prepare to fall in love with your new favorite bakery-style treat. These perfectly spiced, fluffy muffins strike an irresistible balance between healthy and indulgent, thanks to the naturally moist zucchini and a cozy touch of cinnamon. They come together easily with a handful of pantry staples, and can be dressed up with chocolate chips, nuts, or left simply classic—making them the perfect answer to a bumper crop of summer squash or just a craving for something homemade and comforting.

Simply Zucchini Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic of Simply Zucchini Muffins lies in simple, flavorful ingredients that work in harmony to create a delightful snack or breakfast. Each one is carefully chosen to provide structure, warmth, or a bit of whimsy depending on your mood, and you probably already have most of them in your kitchen.

All-purpose or whole wheat flour: Gives the muffins stability and texture; use all one type or mix to your liking for a wholesome base.
Baking powder and baking soda: These ensure your muffins rise beautifully light and tall every time.
Salt: A touch brings out the flavors of the spices and balances the sweetness.
Ground cinnamon and nutmeg: Warm spices that turn these muffins into something memorable and homey.
Vegetable oil or melted coconut oil: Locks in moisture for a tender crumb; coconut oil adds a hint of tropical flavor.
Granulated sugar and light or dark brown sugar: The combination brings both sweetness and a subtle caramel richness.
Eggs: Bind everything together and add fluffiness.
Pure vanilla extract: Infuses deep flavor and a lovely aroma.
Milk (dairy or non-dairy): Loosens the batter for perfect muffin texture and makes the crumb soft.
Shredded zucchini: The star ingredient that delivers natural moisture while melting into the muffins as they bake.
Optional add-ins (chocolate chips, nuts, raisins): Extras to suit your cravings and elevate your batch.
Optional coarse sugar: Sprinkle a little on top for a bakery-style crunch and sparkle.

How to Make Simply Zucchini Muffins

Step 1: Prep the Oven and Pan

Start by setting your oven to 425°F (218°C). This quick blast of heat will help your Simply Zucchini Muffins rise nice and high, just like the ones at your favorite café. Pop out your muffin tin and line it with cupcake liners or give it a light coating of nonstick spray—you want those muffins to slip out effortlessly once they’re baked.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures the leaveners and spices are evenly distributed, so every bite of your Simply Zucchini Muffins is perfectly fluffy and warmly spiced.

Step 3: Mix the Wet Ingredients

Grab a medium bowl and mix the oil, granulated sugar, brown sugar, eggs, vanilla, and milk until it’s all beautifully combined. Add in the shredded zucchini; you don’t need to blot it dry—the moisture is vital to keeping your muffins moist and tender. Stir gently until it looks thick and creamy.

Step 4: Bring It All Together

Pour the wet mixture into your bowl of dry ingredients and stir or whisk until just combined. Avoid over-mixing—your batter should be thick, but it’s totally fine if you see a few streaks of flour. If you’re adding chocolate chips, nuts, or raisins, fold them in now for little pops of sweetness or crunch in your finished Simply Zucchini Muffins.

Step 5: Fill and Bake

Spoon your thick batter into the prepared muffin cups, filling each all the way to the top for bakery-worthy domes. If you like a bit of crunch, sprinkle coarse sugar over the tops. Bake for 5 minutes at 425°F, then (without opening the oven) reduce the temperature to 350°F (177°C) and bake another 15–17 minutes. This two-stage bake gives you tall, golden, perfectly moist muffins. Check doneness by inserting a toothpick—if it comes out clean, they’re ready!

Step 6: Cool and Enjoy

Let your Simply Zucchini Muffins cool in the pan for five minutes, then move them to a wire rack to finish cooling. Of course, there’s nothing wrong with enjoying one warm from the oven—the melty chocolate chips (if you added them) or that gentle steam are hard to resist!

How to Serve Simply Zucchini Muffins

Garnishes

Simply Zucchini Muffins are utterly delicious on their own, but a few thoughtful garnishes can take them right over the top. A light dusting of powdered sugar, a drizzle of honey, or even a slather of creamy butter can transform these humble muffins into a special treat. If you love a bit of crunch, that coarse sugar sprinkle before baking adds a delightful sparkle.

Side Dishes

These muffins make a wonderful breakfast all on their own, but pair beautifully with a bowl of Greek yogurt, a side of fresh berries, or a frothy latte. For brunch, serve them alongside soft scrambled eggs or a fruit salad for a balanced and colorful meal.

Creative Ways to Present

Turn your Simply Zucchini Muffins into a bakery-style showstopper by wrapping them in parchment and tying with twine for lunchbox treats or picnic baskets. For parties, arrange them on a tiered cake stand with pretty napkins for an eye-catching display. Or, make them mini-sized and offer an assortment of flavors by adding different mix-ins to each batch.

Make Ahead and Storage

Storing Leftovers

Store your cooled Simply Zucchini Muffins in an airtight container at room temperature for up to three days. If you still have a few left after that, tuck them into the fridge, where they’ll keep fresh and moist for up to a week. Just make sure the container is well-sealed so they don’t pick up any odors.

Freezing

These muffins freeze beautifully, making them ideal for meal prepping or last-minute snacks. Once completely cooled, wrap each muffin tightly in plastic wrap and place in a zip-top freezer bag. They’ll stay delicious in the freezer for up to three months—just remember to label the bag so you know what’s inside!

Reheating

To reheat, let your Simply Zucchini Muffins thaw at room temperature or give them a quick zap in the microwave (about 20-30 seconds for a single muffin). If you prefer a crisp top, pop them in the oven at 300°F (150°C) for 5-7 minutes. They’ll taste almost as fresh as the day you made them!

FAQs

Can I use gluten-free flour in Simply Zucchini Muffins?

Yes, you can swap in your favorite cup-for-cup gluten-free flour blend; just note that the texture may be a bit more delicate. Adding a quarter-teaspoon of xanthan gum can help with structure if your blend doesn’t already include it.

Do I need to peel the zucchini first?

There’s no need! The skin is tender and melts right into the batter. Plus, leaving it on adds pretty green flecks and extra nutrition to your Simply Zucchini Muffins.

Why do you bake at two temperatures?

Starting the muffins in a hot oven gives them that gorgeous, tall bakery-style dome. Lowering the temperature after a few minutes ensures they bake through evenly and don’t dry out.

What can I use besides chocolate chips?

Get creative! Try chopped walnuts, pecans, dried cranberries, or even a handful of coconut flakes. The base recipe for Simply Zucchini Muffins welcomes all kinds of fun add-ins.

Can I make these muffins vegan?

Absolutely. Substitute the eggs for flax eggs and use non-dairy milk and coconut oil. They’ll be just as moist and delicious as the original Simply Zucchini Muffins.

Final Thoughts

If you’re searching for a treat that’s bright, fluffy, and just a bit wholesome, look no further than Simply Zucchini Muffins. Every bite is proof that easy recipes can be the most rewarding, especially when shared with friends. Give them a try—your kitchen (and your taste buds) will thank you!

Simply Zucchini Muffins Recipe

★★★★★

4.9 from 5 reviews

Author: Lily
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Simply Zucchini Muffins are a delicious and nutritious treat that are perfect for breakfast or as a snack. Packed with shredded zucchini and warm spices, these moist muffins are a delightful way to enjoy the summer squash.

Instructions

Preheat oven: Preheat oven to 425°F (218°C) and prepare a muffin pan.
Mix dry ingredients: In a large bowl, whisk together the dry ingredients. Set aside.
Combine wet ingredients: In a medium bowl, whisk together the oil, sugars, eggs, vanilla, and milk. Stir in the shredded zucchini.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in any add-ins.
Bake: Fill muffin liners with batter, sprinkle with coarse sugar if desired, and bake for 20–21 minutes, or until a toothpick comes out clean.
Cool and enjoy: Allow muffins to cool before serving or storing.

Notes

You can customize these muffins by adding chocolate chips, nuts, or raisins to the batter.
Be careful not to overmix the batter to ensure tender muffins.
Store leftovers in the refrigerator for extended freshness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American