These zucchini muffins are easy to put together without the need for an electric mixer. Just combine the dry ingredients in one bowl; the sugar, eggs, oil, and vanilla in another; mix it all gently; and pour the batter into muffin tins. After about half an hour in the oven, plus a little time to cool, you’ll have a tender, flavorful breakfast muffin—enjoy with our cold brew coffee recipe.
For more breakfast baked goods, try our zucchini bread recipe.
- Yields: 24 muffins
- Difficulty: Easy
- Total: 1 hr, plus cooling time
- Unsalted butter, for coating the pan (if needed)
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon fine salt
- 4 large eggs, at room temperature
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 14 ounces zucchini (about 3 to 4 medium zucchini), ends trimmed, grated on the large holes of a box grater (about 3 cups)
- Heat the oven to 350°F and arrange two racks to divide the oven into thirds. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
- Place the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
- Place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Fold in the zucchini until evenly mixed.
- Fill the muffin wells about two-thirds of the way. Bake, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean, about 25 minutes.
- Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins from the pans and cool completely.