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    Table of Contents


    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 2 eggs
    • ½ cup granulated sugar
    • ½ cup brown sugar, packed
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 ½ cups grated zucchini (about 1 medium zucchini)
    • ½ cup chopped walnuts or pecans (optional)
    • ½ cup raisins or chocolate chips (optional)


    Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners and set aside.

    In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.

    In a separate large mixing bowl, beat the eggs lightly. Add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until well combined and smooth.

    Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in tough muffins.

    Fold in the grated zucchini, chopped nuts (if using), and raisins or chocolate chips (if using) until evenly distributed throughout the batter.

    Spoon the batter into the prepared muffin tin, filling each muffin cup about ⅔ full.

    Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

    Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

    Once cooled, serve and enjoy your delicious homemade zucchini muffins!

    These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage. Simply reheat them in the microwave or oven before serving, if desired.

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