Zucchini Muffins

a zucchini muffin that is missing a bites stacked on top of another zucchini muffin with a red and white cloth napkin visible on a gray surface

5 from 8 votes

These Zucchini Muffins are moist, delicious, and perfect in just about every way. Adding shredded zucchini to muffins is simple! This recipe is a keeper that you will use all summer long.

Prep Time20

Cook Time26

Total Time46

Servings: muffins

Calories: 288kcal

Author: Lisa Longley

Ingredients

1 1/2 cups granulated sugar (300 grams)
2 eggs
1 cup vegetable oil (198 grams)
3 cups shredded zucchini about three medium zucchinis (see note)
3 cups all purpose flour read about how to measure flour in the post (360 grams)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line 2 muffin tins with 16 muffin liners (12 in one and 4 in the other). Set aside.
In a large bowl whisk together the sugar, eggs, vegetable oil, and shredded zucchini.
1 1/2 cups granulated sugar, 2 eggs, 1 cup vegetable oil, 3 cups shredded zucchini
In another large bowl whisk together the flour, salt, baking soda, and cinnamon.
3 cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cinnamon
Mix the flour mixture into the zucchini mixture, mixing until just combined. Make sure not to overmix.
Add the batter to the lined muffin tins, putting a heaping 1/4 cup of batter in each one.
Bake for 22 to 28 minutes, rotating the muffin tins halfway through. Remove when the edges of the muffins are golden brown and when you can stick a toothpick into a muffin in the center of the muffin tin and it comes out clean.
After a few minutes, remove the muffins from the muffin tins and allow them to cool completely before storing. Or enjoy once cool enough to touch.
Store in an airtight container for up to 4 days.

Video

Notes

Generally speaking, a medium zucchini, when shredded equals one cup. You are looking to have about 15 ounces (by weight) of shredded zucchini. Do not remove the moisture.

Nutrition