Zucchini Breakfast Muffins

Name: Zucchini Breakfast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup grated zucchini (squeezed dry); 1 cup all-purpose flour; 1/2 cup rolled oats; 1/2 cup sugar; 1/4 cup vegetable oil; 2 large eggs; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/2 tsp salt; Optional: 1/2 cup nuts or chocolate chips

Highlighted under: Sweet Baking Collection

I love starting my day with these Zucchini Breakfast Muffins. They’re not just delicious, but they also pack a nutritious punch. The perfect blend of zucchini and spices gives them a unique flavor that can brighten up any morning. I often prepare a batch on Sunday to enjoy throughout the week; they’re easy to grab on busy mornings. Plus, the moist texture keeps them fresh, making each bite a delightful surprise. You’ll be amazed at how much flavor you can pack into something so wholesome!

Created by

Natalie Evans

Last updated on 2026-02-10T16:53:36.537Z

When I first tried making Zucchini Breakfast Muffins, I was skeptical about the combination of vegetables and baked goods. However, I quickly discovered that the zucchini adds moisture and a subtle sweetness that complements the spices perfectly. I experimented with adding cinnamon and a hint of nutmeg, which elevated the flavor profile and made them a family favorite.

Another key to my success was grating the zucchini finely and squeezing out the excess moisture. This simple step prevents the muffins from becoming soggy and ensures a fluffy, light texture. Each time I make these muffins, they disappear within days!

Why You Will Love These Muffins
Moist and flavorful with every bite
Packed with nutritious ingredients
Perfect for on-the-go breakfasts
Easy to customize with nuts or chocolate chips

The Role of Zucchini

Zucchini is a key ingredient in these muffins, bringing moisture and a subtle flavor that pairs wonderfully with the warm spices. When grating the zucchini, ensure to squeeze it dry using a clean kitchen towel; this prevents the muffins from becoming overly soggy. Zucchini also contributes essential nutrients like vitamins A and C, making these muffins a wholesome choice for breakfast.

Moreover, zucchini is low in calories but high in fiber, which can help keep you feeling full longer. Its tender texture allows it to blend seamlessly with the other ingredients, ensuring a moist muffin without the need for excessive oil or butter. This secret ingredient can also be substituted with yellow squash if you’re in a pinch—just be sure to prepare it the same way!

Baking Tips for Perfect Muffins

To achieve the best texture with your Zucchini Breakfast Muffins, avoid overmixing the batter once the wet and dry ingredients have combined. Overmixing activates the gluten in the flour, leading to denser muffins instead of a fluffy rise. Stir just enough to eliminate dry spots, and you’ll find your muffins delightfully light and airy.

Another tip is to check your muffins for doneness at the lower end of the baking time, around 20 minutes. Insert a toothpick into the center; if it comes out clean or with just a few crumbs attached, they’re ready to be taken out. Letting them sit in the tin for a few minutes before transferring to a wire rack allows the bottoms to remain soft and prevents sticking.

Ingredients

Gather the following ingredients to make these delightful muffins:

Muffins

1 cup grated zucchini (squeezed dry)
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup sugar
1/4 cup vegetable oil
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
Optional: 1/2 cup nuts or chocolate chips

Be sure to prep all your ingredients before starting!

Instructions

Here’s how to make your Zucchini Breakfast Muffins:

Preheat the oven

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

Mix dry ingredients

In a large bowl, whisk together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine wet ingredients

In another bowl, mix the grated zucchini, vegetable oil, and eggs until well combined.

Combine mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing!

Add optional ingredients

If using, fold in any additional ingredients like nuts or chocolate chips.

Fill muffin tins

Spoon the batter into the prepared muffin tins, filling them about two-thirds full.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and enjoy

Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack.

Serve warm or store in an airtight container for later!

Pro Tips

For extra moisture and flavor, consider adding shredded carrots or apples alongside the zucchini. These muffins freeze well
just thaw them overnight in the fridge when you're ready to enjoy one!

Storage and Make-Ahead

If you're looking to prep these muffins in advance, they freeze beautifully! Once fully cooled, tightly wrap each muffin in plastic wrap and place them in an airtight container. This way, you can enjoy fresh-tasting muffins anytime. They can be stored in the freezer for up to three months. To reheat, simply pop them in the microwave for about 30 seconds or until warmed through.

For short-term storage, keep these muffins in an airtight container at room temperature for about 3-4 days. Alternatively, for extended freshness, you can refrigerate them, although this may affect the texture slightly, making them a bit denser.

Flavor Variations

Feel free to customize your muffins according to your taste! Adding nuts like walnuts or pecans gives a delightful added crunch, which complements the tenderness of the zucchini. Chocolate chip lovers can swap in dark or semi-sweet chocolate chips for a decadent twist. You can even incorporate dried fruit, such as cranberries or raisins, for a hint of natural sweetness and chew.

If you're aiming for a lower sugar option, you can reduce the sugar in the recipe or substitute it with a natural sweetener like maple syrup or honey. Keep in mind that if you choose to use a liquid sweetener, you may need to adjust the wet ingredients slightly to maintain the right batter consistency.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be substituted, but it may make the muffins denser.

→ Is it necessary to squeeze the zucchini?

Yes, squeezing out the excess moisture prevents the muffins from becoming soggy.

→ Can I make this recipe vegan?

You can substitute the eggs with flax eggs or applesauce and use a plant-based oil.

→ How long do these muffins last?

They can be stored in an airtight container at room temperature for up to 5 days.