Easy Zucchini Muffins – Stay at Home Chef

An easy and simply delicious way to feed your kids (or adults) their veggies! Our Easy Zucchini Muffins taste like a fluffy, moist vanilla-cinnamon muffin, but they're filled with fresh zucchini. You won't feel guilty letting them have seconds and thirds. These extra moist muffins are the perfect breakfast or snack, easy to grab on the go, and something good for you that still leaves you feeling like you got a treat from the bakery. Whether it's zucchini season or you're craving something light and fresh sweet as you wind down from the holidays, these muffins will be your new go-to.

Do you know the muffin man? Neither do we, but we know delicious muffin recipes like we do The best blueberry muffins ever and us Bakery Style Pistachio Muffins.

Many people liken the taste of these bald cupcakes to pumpkin bread, thanks to the added cinnamon. Cinnamon is an incredibly special ingredient that you shouldn't skip when it comes to zucchini bread and muffins. This makes these Easy Zucchini Muffins a perfect base to add a few extras like chocolate chips or nuts – to disguise that healthy zucchini even more. Zucchini is a blank canvas and will accept anything you add to it, so you get the warmth of the cinnamon, the sweetness of the sugar, and the vanilla that pull the two together.

Heat these babies up in the microwave for 10 seconds, drizzle a little butter on top, and you have a delicious little dessert with some added health benefits.

Material notes

• Zucchini: Cheese is grated using the fine side of the grater. Don't waste time peeling first.
• Butter: Use salted or unsalted with a pinch of extra salt.
• Brown Sugar: Has more moisture and deeper flavor than granulated white sugar.
• Eggs: Room temperature is best for baking, place them on the counter 30 minutes before starting your batter. If you add your eggs to the batter straight from the fridge, you'll just have a thicker muffin, but still perfectly delicious.
• Baking powder: Not to be confused with its cousin baking soda.
• Vanilla: We love the smell of vanilla extract! Feel free to use pure vanilla extract or imitation vanilla extract, both will give a good vanilla flavor.
• Flour: All-purpose white flour is the one we prefer in these muffins, but you can substitute wheat flour for an even healthier muffin. Make sure to start with only half the amount of whole wheat flour as it is much denser and absorbs more liquid than white flour.

All things zucchini

You can get about 2 cups of grated zucchini 2 store-bought zucchini or a medium-sized garden zucchini. Some zucchini like to be giant, so if you have one of these from the garden, you'll want to remove the skin and seeds before grating.

We prefer to grate our zucchini on a fine grater For smaller pieces that bake more into the muffin. If you want a little more texture in your muffins, you can certainly grate yours using a regular size cheese grater and still get the same flavor from these baked goods. But here comes our sneaky side because the finer the grating, the easier it is to hide healthy additions from the kids.

Zucchini is mostly made of water! Can you believe that about 95% of green squash is actually liquid? Mother Nature did it because she knew it was the secret to keeping your zucchini bread and muffins moist and fluffy. Do not drain your grated zucchini, you want that liquid in the batter.