Best Zucchini Bread Muffins

After testing this recipe five times, I finally got it just right. These best zucchini bread muffins are tender, perfectly spiced, and packed with moisture from the garden’s finest squash. I’ve been making this for over 2 years, and it never disappoints.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20–22 minutes
Total Time: 35–40 minutes
Servings: 12 muffins
Difficulty: Easy

Why You’ll Love This Best Zucchini Bread Muffins

Endlessly moist: Grated zucchini releases just the right amount of liquid as it bakes, keeping every crumb soft and tender without turning soggy.
Perfectly spiced: A warm blend of cinnamon, nutmeg, and a touch of ginger creates a cosy aroma that fills your kitchen as they bake.
Versatile base: You can fold in chocolate chips, nuts, or dried fruit, and the batter holds up beautifully to any addition.
Freezer-friendly: Bake a double batch and stash half in the freezer for busy mornings or for last-minute guests, consider serving Easy Lemon Curd Tartlets.
Kid-approved: The zucchini disappears into the batter, so even picky eaters enjoy these without a fuss.

best zucchini bread muffins

15 min prep · 22 min cook · 12 servings

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Ingredients You’ll Need

200g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine sea salt
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
2 large eggs, at room temperature
150g golden caster sugar
100ml sunflower or vegetable oil
1 tsp vanilla extract
200g grated zucchini (about 1 medium zucchini, squeezed gently to remove excess moisture)
100g dark chocolate chips or chopped walnuts (optional)

Tip: For the best texture, squeeze the grated zucchini gently between your hands to remove just the excess water — don’t wring it completely dry, as a little moisture is what keeps these muffins so tender.

How to Make Best Zucchini Bread Muffins

Preheat and prepare: Preheat your oven to 190°C (170°C fan). Line a 12-hole muffin tin with paper cases. The air will feel warm and the smell of spice will start to develop as the oven heats.
Whisk dry ingredients: In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, and ginger until evenly combined. The mixture should look pale and smell fragrant with spice.
Mix wet ingredients: In a separate bowl, beat the eggs with the golden caster sugar until thick and pale, about 2 minutes. The mixture should feel light and airy, and when you lift the whisk, it should fall in a ribbon that holds its shape for a moment.
Add oil and vanilla: Pour in the oil and vanilla extract, then whisk until fully emulsified. The batter will look glossy and smooth, with a slight sheen on top.
Fold in zucchini: Add the grated zucchini to the wet mixture and fold gently with a spatula until evenly distributed. You’ll see green flecks throughout the batter, and it will feel much wetter than typical muffin batter — that’s exactly what you want.
Combine wet and dry: Pour the wet ingredients into the dry ingredients and fold together with a spatula using just 10–12 strokes. Stop as soon as you see no more streaks of flour; a few small lumps are fine. Overmixing will make the muffins tough and dense.
Fold in extras: If using chocolate chips or walnuts, scatter them over the batter and fold in gently with 3–4 strokes. The batter should look speckled and slightly chunky.
Fill the cases: Divide the batter evenly among the 12 paper cases, filling each about three-quarters full. The batter will be thick and somewhat lumpy — use two spoons or a small ice cream scoop for neat portions.
Bake: Place the tin in the centre of the oven and bake for 20–22 minutes. The muffins will rise and turn a deep golden brown on top. A skewer inserted into the centre should come out clean or with a few moist crumbs attached. The kitchen will smell wonderfully of warm cinnamon and nutmeg.
Cool: Let the muffins rest in the tin for 5 minutes, then transfer them to a wire rack to cool completely. The tops should spring back when pressed lightly, and the edges will be slightly crisp while the centres remain soft.

Tips From My Kitchen

Don’t peel the zucchini: The green skin adds lovely flecks of colour and contains most of the fibre. Just give it a good wash before grating.
Use a box grater or food processor: For the finest, most even shred, use the large holes of a box grater or the grating disc on your food processor. Too-thick shreds won’t meld into the batter properly.
Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly can pack the flour, leading to dry, dense muffins.
Room-temperature eggs matter: Cold eggs can make the batter seize up. Leave them on the counter for 30 minutes, or place them in a bowl of warm water for 5 minutes before using.
Let the batter rest for 10 minutes: After filling the cases, let the batter sit at room temperature for 10 minutes before baking. This allows the starch to hydrate and the flavours to meld, resulting in a more tender crumb with a beautifully domed top.
Check for doneness early: Ovens vary, so start checking at 18 minutes. If the tops are browning too quickly, tent the tin loosely with foil for the last 5 minutes of baking.

Common Mistakes to Avoid

Overcrowding the pan: Don’t overfill the paper cases beyond three-quarters full, or the muffins will dome too much and spill over the edges. Stick to the 12-hole tin and leave a little space for the batter to rise evenly.
Wrong temperature: Baking at too low a temperature yields pale, dense muffins that don’t rise properly. At too high a temperature, the tops burn before the centres are cooked. Stick to 190°C (170°C fan) for the perfect golden crust and tender interior.
Skipping the rest time: Letting the batter rest for 10 minutes before baking is not optional. It allows the flour to fully hydrate and the leavening agents to activate, giving you taller, lighter muffins with a more even crumb.

Delicious Variations to Try

Spicy Version: Add ½ teaspoon of cayenne pepper or a finely chopped fresh red chilli to the dry ingredients. The warmth of the spice balances beautifully with the sweet zucchini and cinnamon.
Vegetarian/Vegan Option: Replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, left to thicken for 10 minutes) and use plant-based milk instead of any dairy. The texture will be slightly denser but just as moist and delicious.
Different Protein: Swap the walnuts or chocolate chips for 80g of toasted pumpkin seeds or sunflower seeds for a nut-free, protein-packed alternative that adds a lovely crunch.

What to Serve With Best Zucchini Bread Muffins

A generous spread of salted butter or cream cheese
A drizzle of honey or maple syrup for extra sweetness
A hot cup of tea, coffee, or a glass of cold milk
A side of fresh fruit salad or yoghurt for a balanced breakfast
A dollop of lemon curd — you might enjoy our Easy Lemon Curd Tarts Recipe UK for another sweet treat

Still hungry for ideas? You might also love Moist Banana Bread Muffins Breakfast from our sister kitchens.

Frequently Asked Questions

Can I use wholemeal flour instead of plain flour?

Yes, you can substitute up to half the plain flour with wholemeal flour without altering the texture too much. Using 100% wholemeal will make the muffins denser and slightly heavier, so I recommend sticking to a 50/50 blend for the best balance of flavour and fluffiness.

How do I store these muffins to keep them fresh?

Store the muffins in an airtight container at room temperature for up to 3 days. If you live in a humid climate, pop them in the fridge to prevent them from going soggy — just bring them to room temperature before serving for the best texture.

Can I freeze these zucchini bread muffins?

Absolutely. Once the muffins are completely cool, wrap each one individually in cling film and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. To thaw, leave them at room temperature for about an hour or warm them in the microwave for 20–30 seconds.

Why are my muffins soggy in the middle?

Soggy centres usually mean the zucchini released too much water. Make sure you squeeze the grated zucchini gently after grating — you want to remove the excess liquid without drying it out completely. Also, check that your oven is at the correct temperature and that you’re not overfilling the cases.

Can I make these muffins dairy-free?

This recipe is already dairy-free as written, since we use oil instead of butter. Just double-check that your chocolate chips are dairy-free if you’re adding them, and you’re good to go. For a vegan version, follow the variation above using flax eggs.