Best Zucchini Nut Muffins
There are few things quite as comforting as the smell of spiced muffins baking in the oven, especially when they are packed with grated veg and crunchy nuts. This is my go-to recipe when I need something quick but impressive, and it always delivers a beautifully tender crumb. These truly are the best zucchini nut muffins I have ever made, and I am so excited to share the method with you today.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 22–25 minutes
- Total Time: 40 minutes
- Servings: 12 standard muffins
- Difficulty: Easy
Why You’ll Love This Best Zucchini Nut Muffins
- Incredibly moist texture: The grated zucchini releases moisture as it bakes, ensuring every bite is tender and soft without being greasy.
- Nutty crunch in every mouthful: We use a generous amount of toasted walnuts or pecans, which adds a lovely contrast to the fluffy sponge.
- A brilliant way to use up vegetables: You can barely taste the zucchini, making these the perfect sneaky treat for anyone who is not keen on greens.
- Freeze beautifully: Bake a double batch and stash some in the freezer. They thaw perfectly for a quick breakfast or afternoon snack, and for another easy treat, try Easy Lemon Curd Tartlets.
- Simple, store-cupboard ingredients: You likely have most of what you need already, making this a spontaneous bake that always works.
Ingredients You’ll Need
- 250 g plain flour (all-purpose flour)
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 2 large eggs, at room temperature
- 150 g caster sugar (granulated sugar)
- 100 g light brown sugar, packed
- 120 ml vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 200 g courgette (zucchini), grated and gently squeezed of excess moisture
- 100 g walnuts or pecans, roughly chopped and toasted
Tip: Do not skip toasting the nuts. A quick dry pan or oven toast for 3–4 minutes brings out their natural oils and deepens the flavour significantly.
How to Make Best Zucchini Nut Muffins
- Preheat and prepare: Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a 12-hole muffin tin with paper cases. This guarantees even baking from the very start.
- Whisk the dry ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. The mixture will feel light and powdery, and you will smell the warm spices as you stir.
- Mix the wet ingredients: In a separate bowl, beat the eggs lightly with a fork until they are uniformly yellow and slightly frothy. Add the caster sugar, brown sugar, vegetable oil, and vanilla extract. Whisk vigorously until the mixture looks smooth, glossy, and has thickened just a little, about 30 seconds.
- Combine wet and dry: Pour the wet mixture into the bowl of dry ingredients. Fold together gently with a rubber spatula. Stop when you see just a few streaks of flour remaining — the batter should look lumpy and slightly thick, not smooth. Over-mixing here will make the muffins tough.
- Fold in zucchini and nuts: Add the grated courgette and the toasted chopped nuts. Fold them in with three or four gentle strokes. The batter will suddenly look much wetter and speckled with green and brown. It should be thick but not stiff, and you will hear the nuts scraping against the bowl.
- Fill the muffin cases: Divide the batter evenly among the 12 paper cases, filling each about three-quarters full. The tops will look mounded and slightly uneven. For an extra touch, sprinkle a few extra chopped nuts on top of each muffin.
- Bake until golden: Place the tin in the centre of the oven and bake for 22–25 minutes. At the 20-minute mark, check them: the tops should be domed, a deep golden brown, and the edges will have pulled away slightly from the paper cases. A skewer inserted into the centre should come out clean or with a few moist crumbs clinging to it.
- Cool completely: Transfer the tin to a wire rack and let the muffins cool in the tin for 5 minutes. Then lift them out onto the rack to cool fully. You will hear a faint crackle as they cool, and the kitchen will still smell warmly of cinnamon and toasted nuts.
Tips From My Kitchen
- Do not skip squeezing the zucchini: Grated courgette holds a lot of water. After grating, place it in a clean tea towel or a double layer of kitchen paper and squeeze firmly over the sink. This prevents the muffins from becoming soggy in the middle. You want the grated courgette to feel just damp, not wet.
- Measure your flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour down, adding up to 25 g extra, which will make the muffins dry and dense.
- Use room temperature eggs: Cold eggs can seize the oil and sugar mixture, making the batter lumpy. Leave your eggs out on the counter for 30 minutes before you start, or place them in a bowl of warm water for 5 minutes.
- Toast the nuts for maximum flavour: Spread the chopped nuts on a baking tray and toast them in the oven for 3–4 minutes at 180°C, or until they smell fragrant and have darkened slightly. This step takes almost no time but transforms the nutty taste from flat to rich.
- Do not over-bake: Muffins continue to cook from residual heat after you take them out of the oven. The moment a skewer comes out clean, pull them out. Over-baked muffins will be dry on the outside and lose their soft, tender centre.
Equipment You’ll Need
- Stand mixer or hand mixer
- Baking tray
- Parchment paper
- Wire cooling rack
What to Serve With Best Zucchini Nut Muffins
- A generous spread of salted butter, which melts into the warm crumb
- A dollop of homemade jam or marmalade for a fruity contrast
- A hot cup of English breakfast tea or a simple latte
- A side of fresh fruit, such as sliced apples or berries
- As part of a brunch spread alongside scrambled eggs and grilled tomatoes
Still hungry for ideas? You might also love Moist Banana Nut Muffins Award Winning from our sister kitchens.
Frequently Asked Questions
Can I use wholemeal flour instead of white flour?
Yes, you can substitute up to half the white flour with wholemeal flour. The muffins will be slightly denser and have a nuttier flavour, but they will still be delicious. If you use 100% wholemeal flour, add an extra tablespoon of milk to the batter to keep it moist.
How do I store these muffins and how long will they last?
Store the muffins in an airtight container at room temperature for up to 3 days. They will stay wonderfully moist thanks to the zucchini. If you live in a very humid climate, I recommend refrigerating them after day two to prevent any mould.
Can I freeze the baked muffins?
Absolutely. Cool the muffins completely, then wrap each one individually in cling film and place them in a freezer-safe bag or container. They will keep for up to 3 months. To thaw, leave them at room temperature for an hour or microwave for 20 seconds.
My muffins always come out flat and dense. What am I doing wrong?
This usually happens when the batter is over-mixed or the leavening agents are old. Stir the batter only until the flour disappears, and make sure your baking powder and bicarbonate of soda are less than 6 months old. You can test them by adding a spoonful to hot water — it should fizz vigorously.
Can I add other mix-ins like chocolate chips or dried fruit?
Yes, you can easily customise these muffins. Replace half the nuts with 100 g of dark chocolate chips or add 80 g of chopped dried apricots or raisins. Fold them in gently at the same stage as the zucchini and nuts. You may need to reduce the sugar slightly if using very sweet dried fruit.
best zucchini nut muffins
Moist and fluffy zucchini muffins packed with warm spices and crunchy toasted nuts, perfect for breakfast or a snack.
Ingredients
Method
-
Preheat and prepare: Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a 12-hole muffin tin with paper cases. This guarantees even baking from the very start.
-
Whisk the dry ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. The mixture will feel light and powdery, and you will smell the warm spices as you stir.
-
Mix the wet ingredients: In a separate bowl, beat the eggs lightly with a fork until they are uniformly yellow and slightly frothy. Add the caster sugar, brown sugar, vegetable oil, and vanilla extract. Whisk vigorously until the mixture looks smooth, glossy, and has thickened just a little, about 30 seconds.
-
Combine wet and dry: Pour the wet mixture into the bowl of dry ingredients. Fold together gently with a rubber spatula. Stop when you see just a few streaks of flour remaining — the batter should look lumpy and slightly thick, not smooth. Over-mixing here will make the muffins tough.
-
Fold in zucchini and nuts: Add the grated courgette and the toasted chopped nuts. Fold them in with three or four gentle strokes. The batter will suddenly look much wetter and speckled with green and brown. It should be thick but not stiff, and you will hear the nuts scraping against the bowl.
-
Fill the muffin cases: Divide the batter evenly among the 12 paper cases, filling each about three-quarters full. The tops will look mounded and slightly uneven. For an extra touch, sprinkle a few extra chopped nuts on top of each muffin.
-
Bake until golden: Place the tin in the centre of the oven and bake for 22–25 minutes. At the 20-minute mark, check them: the tops should be domed, a deep golden brown, and the edges will have pulled away slightly from the paper cases. A skewer inserted into the centre should come out clean or with a few moist crumbs clinging to it.
-
Cool completely: Transfer the tin to a wire rack and let the muffins cool in the tin for 5 minutes. Then lift them out onto the rack to cool fully. You will hear a faint crackle as they cool, and the kitchen will still smell warmly of cinnamon and toasted nuts.
Notes
Be sure to squeeze the grated zucchini well to remove excess moisture. Toasting the nuts enhances their flavor.
I hope you love these best zucchini nut muffins as much as my family does. My kids absolutely devour this every time I make it, and I love that I can feel good about serving them something with a hidden vegetable. If you give this recipe a try, I would love to hear how it went. Leave a comment below and let me know — did you add any extra spices or swap the nuts for something else? Happy baking, everyone.
