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Zucchini muffins with cinnamon crumb topping on a cooling rack

Sweet cinnamon muffins hiding a full cup of zucchini

Zucchini Muffins

Zucchini Muffins

37 minEasy

Prep Time

15 min

Cook Time

22 min

Total Time

37 min

Servings

12

12 muffins

Difficulty

Easy

Cost

Budget

$

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Zucchini Muffins

Sweet cinnamon muffins hiding a full cup of zucchini

Moist cinnamon-spiced muffins packed with grated zucchini that is completely undetectable. A delicious way to sneak vegetables into picky eaters without a single complaint.

15m

Prep Time

22m

Cook Time

37m

Total Time

12

Servings

Easy

Difficulty

Budget $

Cost

Main CourseBreakfastSnackVegetarian
Sarah Chen
Sarah Chen

March 9, 2025(Updated April 13, 2026)

These zucchini muffins taste like cinnamon cake but hide a generous amount of shredded zucchini in every bite. The zucchini adds incredible moisture without any detectable veggie flavor or visible green pieces.

Why This Recipe Works

Zucchini is virtually flavorless when baked into sweet goods, and it adds extraordinary moisture that keeps muffins soft for days. Squeezing out excess water prevents soggy muffins.

Ingredients

  • 1 cup finely grated zucchini, squeezed dry
  • 1.5 cups all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tsp cinnamon
OvenBake

Test Kitchen Pick

Muffin Tin

Helpful Tool

Why a muffin tin helps here

This is one of those recipes where the pan shape directly affects how evenly everything bakes and how cleanly it releases.

The pan matters more here than another gadget would.

  • Helps the bake rise evenly
  • Makes cleanup and portioning simpler

A sturdy muffin tin pays off across breakfast bakes, cupcakes, and meal-prep egg bites.

Shop muffin tin options for this recipe

Instructions

  1. 1

    Preheat oven to 350°F. Line a muffin tin with paper liners.

  2. 2

    Grate zucchini finely and squeeze out excess moisture in a clean kitchen towel.

  3. 3

    Whisk flour, sugar, cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.

  4. 4

    Mix oil, egg, 1 tsp vanilla, and squeezed zucchini in a separate bowl. Fold wet into dry until just combined.

  5. 5

    Fill muffin cups 2/3 full. Bake 20-22 minutes until golden and a toothpick comes out clean.

Serving Suggestions

Ways to Serve This Dish

  • Serve alongside fresh fruit and your favorite morning beverage

  • Pair with crispy bacon or sausage links for a hearty start

  • Arrange on a platter for easy sharing at your next gathering

  • Pair with your favorite dipping sauce for extra flavor

Substitutions

ZucchiniYellow squash

Even less visible with no green tinge

Vegetable oilApplesauce for lower fat

Applesauce adds moisture and sweetness with less fat

Tips & Storage

Pro Tips

  • Squeeze the zucchini very well—excess moisture is the top cause of gummy zucchini muffins.

  • Use the smallest holes on your grater so the zucchini melts invisibly into the batter.

Storage

Store in an airtight container up to 4 days. Freeze up to 3 months.

Reheating

Warm in the microwave for 15-20 seconds.

Nutrition Facts

Per serving (20mg) · 12 servings

Calories140
LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein2g
Carbohydrates5g
Fat22g
Fiber120mg
Sugar1g
Sodium10g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Will my kids taste the zucchini?
No—when finely grated and baked with cinnamon and sugar, the zucchini is completely undetectable.
Can I use yellow squash instead?
Yes—yellow squash works identically and has the added benefit of no green color.

Explore More

More Main CourseMore BreakfastMore SnackVegetarian RecipesOven Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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