Name: Quick Cinnamon Spiced Zucchini Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 40 min
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 olive oil; ½ cup granulated sugar; 1/3 cup packed dark brown sugar; 2 tablespoons milk (sub dairy free); 2 teaspoons vanilla; 1¾ cups grated zucchini, about 1½ medium-sized zucchini, loosely packed

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Last updated on June 24th, 2026

Cinnamon Spiced Zucchini Muffins. - harvestandnourish.com

These Quick Cinnamon Spiced Zucchini Muffins are an easy summer bake that comes together in about 40 minutes. Made with whole wheat flour and flavoured with vanilla, dark brown sugar and a hint of nutmeg, they’re hearty yet moist and fluffy with beautiful flecks of green.

Here’s everything you’ll need to make these Quick 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)
2 teaspoons (10 grams) vanilla
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.

🥒 The moisture control rule

Fresh zucchini naturally carries a ton of water, which is the ultimate secret to keeping whole wheat muffins incredibly moist!

For this specific recipe, do not wring out or squeeze the liquid from your freshly grated zucchini after shredding it.

Simply fold the juicy flecks straight into your spiced batter to ensure your muffins stay perfectly tender and fluffy instead of dry.

Why you’ll love these Quick Cinnamon Spiced Zucchini Muffins

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.

Whisk together wet ingredients then mix in grated zucchini.

Add zucchini mixture to dry ingredients and combine.

Scoop the batter into a lined muffin tin.

Bake for 22 to 24 minutes then transfer to a wire cooling rack.

A few helpful tips for making the best Cinnamon Spiced 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.

Did you make this recipe?

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Quick Cinnamon Spiced Zucchini Muffins

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Prep Time:15

Cook Time:22

Total Time:40

Course: Breakfast, Dessert, Snack

Keyword: baking, cinnamon spiced, muffins, zucchini

Servings:

Author: Kerry

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 olive oil
½ cup granulated sugar
1/3 cup packed dark brown sugar
2 tablespoons milk sub dairy free
2 teaspoons vanilla
1¾ cups grated zucchini, about 1½ medium-sized zucchini, loosely packed

US Customary – Metric

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 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.

Notes

To make dairy free: Substitute your favourite plant-based milk.

To make gluten free: Use an equal amount of your favourite good quality whole wheat 1:1 gluten free flour blend.

Zucchini preparation: Shred the zucchini using the large holes on a box grater. There’s no need to blot any excess water from the zucchini once grated.

Variations: 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.

Line your muffin cups: Using muffin 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.