These Cinnamon Spiced Zucchini Muffins are an easy summer bake that comes together in about 40 minutes. Flavoured with vanilla, dark brown sugar and a hint of nutmeg, they’re hearty yet moist and fluffy with beautiful flecks of green.
Everything you’ll need to make these Cinnamon Spiced Zucchini Muffins
- 1¾ cups (220 grams) whole wheat or whole wheat all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ½ teaspoon (3 grams) baking soda
- ½ teaspoon (2 grams) kosher salt
- 1½ teaspoons (4 grams) ground cinnamon
- ¼ teaspoon (0.5 gram) ground nutmeg
- 2 eggs, room temperature, whisked
- ½ cup (110 grams) olive oil
- ½ cup (100 grams) granulated sugar
- 1/3 cup (75 grams) packed dark brown sugar
- 2 tablespoons (30 grams) milk (sub dairy free)
- 1¾ cups (220 grams) grated zucchini, about 1½ medium-sized zucchini, loosely packed
Like this Classic Zucchini Bread, this recipe uses whole wheat or whole wheat all-purpose flour, warming cinnamon, nutmeg and vanilla to make these muffins wonderfully wholesome and flavourful. The sugars, oil and milk add moisture while the nutrient-rich zucchini adds protein and fibre.
Both recipes make delicious zucchini muffins. For this recipe, I’ve replaced the butter with olive oil, substituted milk for the Greek yogurt to thin out the batter and reduced the amount of zucchini—all of which result in a softer, fluffier texture.
I’ve also replaced a portion of the dark brown sugar with granulated sugar to enhance caramelization.
Why you’ll love these Cinnamon Spiced Zucchini Muffins
- They come together quickly.
- You can substitute your favourite plant-based milk to make them dairy free.
- They’re a great way to use everyone’s favourite summer vegetable.
- This recipe is flexible enough to stir in up to 1 cup (170 grams) chocolate chips, chopped nuts (~100 grams), raisins (145 grams) or seeds (130 grams) to make them your own.
- And despite adding those vibrant flecks of green, you can’t even taste the zucchini.
How to make Cinnamon Spiced Zucchini Muffins in 5 steps
- Whisk together dry ingredients.
2. Whisk together wet ingredients then mix in grated zucchini.
3. Add zucchini mixture to dry ingredients and combine.
4. Scoop the batter into a lined muffin tin.
5. Bake for 22 to 24 minutes then transfer to a wire cooling rack.
Tips for making the best Zucchini Muffins
- Zucchini preparation: Shred the zucchini using the large holes on a box grater like this one. There’s no need to blot any excess water from the zucchini once grated.
- Line your muffin cups: Using cupcake baking liners makes them so much easier to remove from the pan and clean-up is a breeze.
- Scoop the batter: Use a medium cookie scoop to transfer the batter into the muffin cups. It’s simpler and tidier than using a spoon.
- Storage: Zucchini muffins will keep well in an airtight container on the counter for a few days, in the refrigerator for up to a week or freeze for up to 3 months. Thaw frozen zucchini muffins in the refrigerator overnight then bring to room temperature or warm them in the microwave before serving.
Try this Must-Make Pumpkin Bread or these Bakery Style Blueberry Muffins next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Cinnamon Spiced Zucchini Muffins
Ingredients
- 1¾ cups whole wheat or whole wheat all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 eggs room temperature, whisked
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1/3 cup packed dark brown sugar
- 2 tablespoons milk sub dairy free
- 1¾ cups grated zucchini, about 1½ medium-sized zucchini, loosely packed
Instructions
- Preheat oven to 350ºC (177ºC) and line a 12-cup muffin pan with muffin liners or spray with non-stick cooking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a medium-sized bowl, whisk together eggs, oil, granulated sugar, dark brown sugar, vanilla extract and milk. Add grated zucchini and mix until just combined. If using any add-ins, fold them in now.
- Scoop batter evenly among the 12 cups and bake for 22-24 minutes until golden and a tester comes out clean. Let cool in pan for 10 minutes so the muffins are easy to remove then transfer to a wire cooling rack.
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