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A zucchini muffin on a cooling rack with a sweet glaze.
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Homemade Zucchini Muffins

These homemade zucchini muffins are soft, spiced, and easy to make in one bowl. The shredded zucchini keeps them tender, and a quick vanilla glaze adds a sweet finish. Customize them with nuts or dried fruit, or keep it classic.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breads, Breakfast, brunch, Snack
Cuisine: American
Keyword: zucchini muffins
Servings: 12 muffins
Author: Dahn Boquist

Ingredients

  • ¾ cup granulated sugar 150 grams
  • ¾ cup vegetable oil 150 grams
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1⅔ cups grated zucchini
  • 1¾ cups all-purpose flour 210 grams
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup slivered almonds or chopped pecans, optional (56 grams)
  • ½ cup raisins or dried cranberries, optional (56 grams)

Vanilla Glaze

  • ½ cup powdered sugar 57 grams
  • 1 to 2 teaspoons milk
  • ¼ teaspoon vanilla extract

Instructions

  • Preheat your oven to 375°F. Line a 12-well muffin pan with paper liners, or grease each well thoroughly if not using liners.
  • Mix the wet ingredients: In a large bowl, whisk together the sugar, oil, eggs, vanilla, and milk until smooth. Stir in the grated zucchini.
    Adding shredded zucchini to the wet ingredients for muffins.
  • Sift and fold: Set a metal sifter over the bowl and sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gently fold the batter with a wide spatula just until you don’t see any more streaks of flour. Don’t overmix.
    Folding the dry ingredients into muffin batter.
  • Optional add-ins: Fold in the slivered almonds and raisins (or your mix-ins of choice), if using.
    Adding toasted nuts and raisins to zucchini muffin batter recipe.
  • Fill and bake:Spoon the batter into the muffin cups, filling each a bit more than ¾ full, just shy of the top edge.
    Adding muffin batter to a muffin tin; grated fresh zucchini in the batter.
  • Bake for 20–27 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a 10 minutes, then transfer to a rack to finish cooling.

Vanilla Glaze

  • While the muffins cool, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Adjust the milk as needed to get the consistency you like.
    Making a sugar glaze for the tops of homemade muffins.
  • Drizzle the glaze over the muffins while they’re still slightly warm so it soaks in just a little. Let it set for 10–15 minutes before serving.
    Drizzling a vanilla glaze on top of homemade zucchini muffins.

Notes

Zucchini prep: If your grated zucchini is extra watery, give it a light squeeze or blot. You don’t want soggy batter.
Mix gently: Once the dry ingredients are in, fold gently. Overmixing makes for dense, tough muffins.
Fill the cups almost full: This batter isn’t super thick, so you can fill the muffin wells just below the rim. Don’t mound it, though, it’ll spill.
Add the glaze while the muffins are warm: The glaze will soak into the muffins a bit if you add it while they are still warm.
Storage: Keep in an airtight container for up to 5 days, or freeze for up to 3 months.
Want more flavor ideas? Our sourdough zucchini muffins use cardamom, orange zest, and chopped dates for a bold twist. No starter? Just use the recipe as inspiration to switch up the flavors in this one.

Nutrition

Serving: 1 serving | Calories: 315kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 263mg | Potassium: 160mg | Fiber: 2g | Sugar: 18g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
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