These easy Zucchini Muffins are moist with exceptional flavor and texture from freshly shredded zucchini and chopped pecans. They stay fresh for days and are perfect for on-the-go breakfasts or snacks for busy families. Bake a batch of these freezer-friendly muffins today.
We just love home-baked goods. There is just something really comforting about a loaf of homemade banana bread or zucchini bread recipe.
How to make Zucchini Bread Muffins
Start by whisking the flour, cinnamon, baking soda, baking powder, ground nutmeg, and salt together in a medium bowl. Then in another large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, zucchini, vanilla extract, and pecans. Add the dry ingredients to the wet ingredients in three intervals and stir just until combined.
Line a 12-count standard muffin tin with muffin cups. Divide the mixture evenly between the paper liners. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for a few minutes in the pan before carefully removing them to cooling racks.
Recipe notes and helpful tips
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
- Whisking the dry ingredients together helps to remove any clumps.
- Use paper baking cups. I personally like the unbleached chlorine-free ones.
- Finely grate the zucchini so the muffins are speckled with fine bits of zucchini in every bite. Don’t worry about squeezing the moisture out of the zucchini.
- For a change of taste, substitute walnuts or pistachio nuts for the pecans. Or fold in a handful of chocolate chips, mini chocolate chips, or grated carrots.
- Do not overmix the batter; it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
- Store in an airtight container on the counter for up to 4 days.
- Reheat in the microwave for about 10 seconds for that fresh-from-the-oven-baked experience.
- Freeze in a heavy-duty freezer bag or sturdy container for up to 3 months. Thaw at room temperature.
How to freeze these Zucchini Muffins
First, let the muffins fully cool by removing them from the tin about 5 minutes after they come out of the oven. Place the muffins on a cooling wire rack, and do not wash the tin yet. Once the muffins have fully cooled, place them back in the tin. Place the tin on a level surface in the freezer. Once they are fully frozen, place them in a heavy-duty freezer zipper bag and freeze them for up to 3 months,
How to measure flour properly
I know life is busy. There is always something to do, but it is important to measure your flour properly. So don’t be tempted just to dig that measuring cup into the flour canister and pack it in there. Instead, use a spoon and scoop it into the measuring cup. Then level it off with a table knife, pushing any excess back into the flour canister. You really need to do this for every recipe, but it is essential for your baked goods to turn out just right.
More muffins you will enjoy!
Zucchini Muffin Recipe
Ingredients
- 1 ½ cups all purpose flour or whole wheat flour
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup sugar
- ¼ cup light brown sugar loosely packed
- 2 large eggs
- ½ cup vegetable oil
- 2 cups grated zucchini
- 1 teaspoon pure vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat oven to 375 degrees. Line 12 count standard muffin pan with baking cups.
- In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, ground nutmeg, and salt together in a medium bowl.
- In another bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, zucchini, vanilla extract, and pecans. Add the dry mixture to the wet mixture in three intervals mixing just until combined.
- Divide the mixture evenly between the muffin liners. Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the tin before carefully removing them to cooling racks. Serve with sweet cream butter, honey, maple syrup, or softened cream cheese.
Notes
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
- Whisking the dry ingredients together helps to remove any clumps.
- Use paper baking cups. I personally like the unbleached chlorine-free ones.
- Finely grate the zucchini so the muffins are speckled with fine bits of zucchini in every bite. Don't worry about squeezing the moisture out of the zucchini.
- For a change of taste, substitute walnuts or pistachio nuts for the pecans. Or fold in a handful of chocolate chips, mini chocolate chips, or grated carrots.
- Do not overmix the batter; it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
- Store in an airtight container on the counter for up to 4 days.
- Reheat in the microwave for about 10 seconds for that fresh-from-the-oven-baked experience.
- Freeze in a heavy-duty freezer bag or sturdy container for up to 3 months. Thaw at room temperature.
Nutrition
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Shani
Would work.with whole wheat flour?
Beth Pierce
I have not tried. Not everything works with whole wheat flour as it can make baked goods dense. However, it would probably work with a mixture of half all-purpose flour and half whole wheat flour.
Gina
Great moist muffin recipe! Love sneaking veg into baked goods like this.
Keri
I’m starting to collect great zucchini recipes, and this one is perfect!
Kris
So moist and flavorful! Will definitely make again! 🙂
Anjali
These zucchini muffins taste just like my favorite bakery zucchini bread but in muffin form! Made a big batch for breakfast and we’ve been enjoying them for the past few days! 🙂
Beth Pierce
So glad that you liked them!
Sara Welch
I love how versatile zucchini is and this was no exception! These turned out perfectly, fluffy, moist and delicious; a great way to satisfy my sweet tooth, indeed!
Beth Pierce
Thanks Sara! So glad that you liked them!
Patricia
Has anyone subbed applesauce for the oil?
Patricia
Has anyone subbed the oil for applesauce? If so how was it?
Sandra
My kids devoured a whole batch in no time! Thanks for the recipe!
Catalina
I would like to have these zucchini muffins for breakfast everyday! So delicious!
Beti | easyweeknightrecipes
These muffins are incredible!! They tasted amazing!
katerina @ diethood.com
I love, LOVE these zucchini muffins! They are incredibly delicious!
Allyson Zea
These muffins are so tasty!! My kids didnt even realize they had vegetables!
Erin | Dinners,Dishes and Dessert
These Zucchini Muffins were fantastic! I enjoyed them with my morning coffee! Thanks for the great recipe.
Erik
Such a wonderful texture, and a great way to get those veggies in!