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Zucchini Muffins

Freshly baked zucchini muffins in a bowl lined with a striped cloth.
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These zucchini muffins are moist, healthy, and easy to make. Packed with whole grains, warm spices, and garden-fresh zucchini, they’re perfect for breakfast, snacking, or meal prep.

Ingredients

Scale
  • ¾ cup + 2 tablespoons all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup + 2 tablespoons almond flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • ½ cup milk (any kind, including plant-based)
  • ¼ cup extra-virgin olive oil or vegetable oil
  • 2 large eggs
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (do not squeeze out moisture)
  • ½ cup chopped walnuts

Instructions

  1. Preheat oven to 400°F. Grease a 12-cup muffin tin or use paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, and sea salt.
  3. In a large bowl, whisk together the milk, olive oil, eggs, sugar, and vanilla until well combined.
  4. Fold in the shredded zucchini until evenly distributed.
  5. Add the dry ingredients to the wet and stir until just combined. Do not overmix.
  6. Fold in the chopped walnuts gently.
  7. Divide the batter evenly among the muffin cups using a ⅓-cup measuring cup.
  8. Bake for 16–20 minutes or until muffin tops spring back when touched and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Don’t squeeze out the zucchini; the moisture keeps the muffins soft.
  • Use any milk you like—dairy or plant-based.
  • Substitute walnuts with chocolate chips, raisins, or pecans if preferred.
  • To make them vegan, use flax eggs and plant-based milk.
  • These muffins freeze well for up to 2 months.

Nutrition

Find it online: https://recipeeasily.com/zucchini-muffins-recipe-2025/