Zucchini Muffins


Zucchini Muffins #recipe | Dinners, Dishes, and Desserts

Happy Memorial Day!! Do you have any fun plans for this unofficial kick off to summer? When I planned my calendar for May, I totally didn’t realize that I put muffins down for today. I should have been more on top of things! I did give you Frozen Key Lime Margarita Squares and Blue Vodka Lemonade last week though, both of those would be great additions to your get together today.

Zucchini Muffins #recipe | Dinners, Dishes, and Desserts

One of the first real, from scratch muffins that I made was a zucchini muffin.  I am not sure what I was thinking, because back then I don’t think I even liked zucchini.  But I had found a recipe, my son was probably 2 at the time, and I wanted to make him something healthy that he would really like too.  He loved them, and that started my obsession with baking muffins.

Zucchini Muffins #recipe | Dinners, Dishes, and Desserts

This isn’t that recipe, I honestly don’t know what happened to it.  But when I saw Cooking Light had zucchini muffins in their last issue, I knew I had to make them.  I made these zucchini muffins while my son was at school, thinking he would be excited to come home to a yummy snack.  When he got home he wasn’t thrilled to see zucchini muffins. Apparently he doesn’t remember liking them when he was little.  Finally I made him try them, and he loved them.  Despite the fact that they didn’t have chocolate in them (a fact he had to point out to me), they still disappeared very quickly.  I will be making a lot more of these once my zucchini plants take off this summer!

Yields 12

Healthy zucchini muffins are great for a quick breakfast or an after school snack

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 6 oz all-purpose flour (about 1 1/3 cups)
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp allspice
  • 2/3 cup zucchini, shredded
  • 3 Tbls canola oil
  • 2 Tbls butter, melted
  • 2 Tbls milk (I used skim)
  • 1 tsp vanilla
  • 1 egg


  1. Preheat oven to 400 degrees. Spray a 12 cup muffin tin with non-stick spray or use liners.
  2. In a large bowl whisk together flour, brown sugar, baking powder, cinnamon, salt, and all spice.
  3. In a small bowl combine zucchini, canola oil, milk, butter, vanilla, and egg. Mix until well combined.
  4. Add zucchini mixture to the flour, and mix until just combined. Be careful not to over mix.
  5. Fill muffin tins about 1/2 way full. Bake for 12-14 minutes, or until a tester comes out clean.


Recipe from Cooking Light




  1. Zucchini muffins are definitely one of my favorites! These sound awesome!

  2. I love zucchini muffins and these look so amazing! Will need to try as soon.

  3. I love zucchini muffins. And I haven’t made them in so long! Cooking Light never fails me!

  4. Yum! Plus, you know, I think we could all use the extra veggies too :)

  5. I love zucchini, what tasty muffins!

  6. I have been craving zucchini muffins! These look so fluffy!

  7. Can’t believe it’s that time of year to start baking with zucchini again! These look great, even though I’m in denial about the progression of the year into June already.

  8. Love zucchini in bread or a muffin! Such a perfect pairing. These look like a million bucks!

  9. I’ve found that even for people who don’t like zucchini on its own, it is the BEST surprise ingredient in breads and muffins. These look beautiful!

  10. Looks so yummy! Very well elaborated; zucchini in muffins! Definitely gonna try this!

  11. At that age, my nephews and nieces would never have tried the muffins. Good for your son about his willingness to do that. Glad he loved them; I know I would, too.

  12. I’m still not a fan of zucchini – unless of course it’s baked into something sweet. 😉 These muffins look fab!!

  13. I adore zucchini bread so I’m positive that I would like these too especially since they are lighter.


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