These zucchini muffins are a delightful way to sneak in some veggies while indulging in a sweet treat. Moist, tender, and bursting with warm cinnamon flavor, they’re perfect for breakfast or a midday snack. The grated zucchini adds a subtle freshness and keeps them incredibly soft, while a hint of vanilla ties everything together beautifully. Ready in just over 30 minutes, they’re a quick and satisfying bake that will fill your kitchen with irresistible aromas.

With a golden, slightly crisp top and a fluffy interior, these muffins are a texture lover’s dream. The balance of sweetness and spice makes them a crowd-pleaser for all ages. Whether you’re baking for a busy morning or a cozy afternoon, these zucchini muffins are sure to become a go-to favorite. Plus, they’re so easy to whip up, you’ll wonder why you haven’t made them sooner!

What You’ll Need for Zucchini Muffins?

¾ cup + 2 tablespoons all-purpose flour (spooned and leveled)
¾ cup whole wheat flour (spooned and leveled)
½ cup + 2 tablespoons almond flour (spooned and leveled)
1 tablespoon aluminum-free baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
½ cup unsweetened almond milk (or any milk of choice)
¼ cup extra-virgin olive oil or neutral oil (plus more for greasing the pan)
2 large eggs
½ cup cane sugar (or substitute with coconut sugar)
1 teaspoon vanilla extract
2 cups shredded zucchini (no need to squeeze out excess water)
½ cup chopped walnuts (optional, or substitute with pecans)

How to Make Zucchini Muffins?

Preheat the oven to 400°F. Grease a 12-cup muffin tin with oil or cooking spray.
In a medium bowl, combine the all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the shredded zucchini.
Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Gently fold in the chopped walnuts.
Use a ⅓ cup measuring cup to scoop the batter evenly into the muffin cups.
Bake for 16 to 20 minutes, or until the muffin tops spring back when lightly touched.
Let cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.

Perfect Pairings: Sauce and Topping Ideas

Elevate your zucchini muffins with a dollop of cream cheese frosting or a drizzle of honey for a touch of sweetness. For a nutty twist, sprinkle toasted walnuts or pecans on top before baking. If you’re feeling adventurous, try a smear of almond butter for a protein-packed snack.

Make It Your Own: Recipe Variations

Swap out the walnuts for chocolate chips or dried cranberries for a different flavor profile. If you’re gluten-free, replace the all-purpose and whole wheat flours with a 1:1 gluten-free flour blend. For a vegan version, substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

Keep It Fresh: Storage and Reheating Tips

Store your zucchini muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, freeze them in a zip-top bag for up to 3 months.

Quick and Easy: Time-Saving Tips

Shred the zucchini in advance and store it in the fridge for up to 2 days to save prep time. Use a box grater or food processor for faster shredding. If you’re short on time, skip the cooling step and enjoy the muffins warm—they’re just as delicious!

Baking Essentials: Equipment Guidance

A 12-cup muffin tin is a must for this recipe. For even baking, use a light-colored metal pan instead of a dark one, which can cause over-browning. A ⅓ cup measuring cup ensures consistent muffin sizes, and a wire rack helps them cool evenly without becoming soggy.