Zucchini Muffins

You’ll want to have a batch of these zucchini muffins baked at all times. Super moist, subtly sweet, and so easy to make, they also freeze well so you can always have some. The grated zucchini (which you don’t need to wring out) gives these baked muffins a lusciously moist texture, while the brown sugar, cinnamon, and nutmeg add layers of heartwarming flavor. Plus, apart from the zucchini, you likely have all the other ingredients already on hand in your pantry.

Learn how to make zucchini muffins, and serve these up warm or at room temperature with breakfast, brunch, in a lunchbox, or as an after-school snack. They’re delicious whenever, wherever!

Ingredients for Zucchini Muffins

Besides the zucchini, most of the ingredients for the muffins are pantry and fridge staples. Grab a few zucchini from the garden, farmers' market, or grocery store, and you'll be on your way to these delicious treats.

• All-purpose flour: This is the bulk of the muffin, and we like it for creating fluffy, tender baked goods.
• Ground cinnamon and nutmeg: Warming spices make the muffins cozy and flavorful.
• Baking powder and baking soda: As leavening agents, these help the muffins rise while baking.
• Eggs: You'll need two. They give the muffin batter structure.
• Vegetable oil: Instead of butter, oil is the fat for these muffins. It helps make them tender and moist. Using oil also means you don't need a mixer because you aren't creaming sugar and butter.
• White sugar and light brown sugar: Both add sweetness to the muffins, and light brown sugar adds moisture. All of one type wouldn't quite work as well, so definitely use both.
• Vanilla extract: This is a must in baking recipes, as it helps harmonize all the ingredients.
• Grated zucchini: This is all about moisture, not flavor. Using zucchini in baked goods also happens to be a handy way to use up a bounty of zucchini if your garden gives too much.

Grating Zucchini for Muffins

Break out the box grater; it's what you'll need to grate zucchini for muffins.

• Wash the zucchini, and cut one end off.
• Press the zucchini against the box grater, and move it in an up-and-down motion on the grater. Apply gentle pressure so the zucchini shreds well, but don't press too hard.
• Empty all the shredded zucchini into a bowl. If it's extra moist, put it in a sieve and drain it over a bowl. Just don't throw away the water. You may decide you need it if the zucchini muffin batter is a bit too thick.

There's a little-known truth about zucchini: Farmers' market and garden zucchini are often loaded with moisture, but the zucchini at the grocery store tend to be dryer. These zucchini are picked young, before they've had a chance to gain a lost of moisture. So if you are using grocery store produce, you might need some water in the batter.

How To Make Zucchini Muffins

This recipe couldn't be easier. Novice bakers will appreciate how easy these zucchini muffins are to make, too. For the full recipe, keep scrolling. Meanwhile, here's a brief recap:

• Step 1. Make batter: Whisk together the dry ingredients. Mix the wet ingredients and both types of sugar. Fold in the shredded zucchini. Then, combine the wet ingredients and dry ingredients.
• Step 2. Add batter to pan: Scoop the zucchini muffin batter into muffin cups that have been coated with cooking spray or paper liners.
• Step 3. Bake: Bake the muffins at 350°F until they're golden brown and a toothpick inserted in the middle comes out clean.
• Step 4. Cool: Remove the muffins from the oven, and let them cool 5 minutes before turning them out onto a wire rack to cool completely.

How To Store Zucchini Muffins

If you are making these zucchini muffins for eating throughout the week, or if you have leftovers from the family breakfast, you can store them on the counter at room temperature for up to 4 days. Just be sure to seal them in an airtight container or under a cake dome so they don't dry out.

You can also store muffins in the fridge, but the cold air can make them dry. If you need the muffins to last longer, consider freezing them.

How To Freeze Zucchini Muffins

To freeze zucchini muffins, let them cool completely before you put them in a freezer-safe ziplock. Then store in the freezer up to 3 months. When you're ready to eat one, let it thaw at room temperature on the counter, or gently warm for 20 to 30 seconds in the microwave.