Heavenly Harvested

By Jenna Lehman on July 03, 2025

⭐⭐⭐⭐⭐

Rating: 5 out of 5.

Discover the best zucchini muffins recipe — moist, perfectly spiced, and easy to make with wholesome ingredients. A healthy breakfast or snack option that everyone will love!

There’s something truly comforting about warm, freshly baked muffins, and these zucchini muffins are no exception. Bursting with moisture and subtle sweetness, they’re the perfect way to enjoy a wholesome breakfast or a satisfying snack any time of day. What makes this recipe extra special is the addition of shredded zucchini, which not only adds natural moisture but also sneaks in a boost of nutrients without overpowering the flavor. Combined with warm cinnamon and just the right touch of sweetness, these muffins strike the perfect balance between healthy and indulgent. Whether you’re a seasoned baker or just looking for a simple, delicious recipe to try, these zucchini muffins are sure to become a favorite in your kitchen. Plus, they’re incredibly easy to make with simple ingredients you likely already have on hand. Let’s dive in and create these moist, flavorful muffins that everyone will love!

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 tablespoon ground cinnamon
• 1/2 cup avocado oil or extra-virgin olive oil
• 1/4 cup organic cane sugar
• 1/4 cup dark brown sugar, packed
• 2 large free-range eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsweetened non-dairy milk (or whole milk)
• 1 3/4 cups freshly shredded zucchini, including juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the avocado oil, cane sugar, dark brown sugar, eggs, vanilla extract, and milk until smooth and creamy.
3. In a separate bowl, combine the sifted all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
4. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to over mix.
5. Stir in the shredded zucchini along with its juice, folding gently to incorporate evenly.
6. Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips + Variations

  To make the most out of this zucchini muffin recipe, here are a few handy tips and delicious variations you can try:

For the best flavor and texture, use fresh, organic zucchini—its moisture and mild taste really shine through.

  Looking to add some extra crunch or sweetness? Fold in a handful of chopped walnuts, pecans, or even dark chocolate chips for a delightful twist.

  For a naturally sweeter muffin, consider adding a teaspoon of pure maple syrup or honey to the wet ingredients.

  These muffins freeze beautifully, so feel free to bake a batch ahead of time and store them in an airtight container in the freezer for up to three months—just thaw before serving.

  With these simple adjustments, you can easily customize your muffins to suit your taste and dietary preferences.

Why you’ll love this recipe

  These zucchini muffins are wonderfully moist and tender thanks to the natural moisture from the shredded zucchini and the creamy richness of avocado or olive oil.

  They have just the right amount of sweetness, balanced perfectly by warm cinnamon, making them a wholesome yet indulgent treat.

  This recipe is incredibly simple and quick to prepare, using common pantry staples and fresh ingredients that come together effortlessly.

  Whether you’re looking for a nutritious breakfast option, a healthy snack, or a crowd-pleasing addition to your brunch table, these muffins fit the bill beautifully.

  Plus, they’re versatile—easy to customize with your favorite add-ins like nuts or chocolate chips—so you can make them uniquely your own every time.

Leave us a review

 I’d love to hear how your zucchini muffins turned out! Drop a comment below and share your favorite add-ins or baking tips.

  If you enjoyed this recipe, please share it with your friends and family on social media — spreading the love for wholesome, homemade treats!

  Don’t forget to subscribe to my newsletter for more delicious recipes, baking tips, and kitchen inspiration delivered straight to your inbox every week.

  Happy baking, and thanks for being part of this tasty journey!

The Best Zucchini Muffins

Recipe by Jenna Lehman

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings: 12

1/2x 1x 2x

12

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 3/4 cups all-purpose flour, sifted

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1 tablespoon ground cinnamon

• 1/2 cup avocado oil or extra-virgin olive oil

• 1/4 cup organic cane sugar

• 1/4 cup dark brown sugar, packed

• 2 l arge free-range eggs

• 1 teaspoon pure vanilla extract

• 2 tablespoons unsweetened non-dairy milk (or whole milk)

• 1 3/4 cups freshly shredded zucchini, including juice

Directions

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
• In a large bowl, whisk together the avocado oil, cane sugar, dark brown sugar, eggs, vanilla extract, and milk until smooth and creamy.
• In a separate bowl, combine the sifted all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
• Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to over mix.
• Stir in the shredded zucchini along with its juice, folding gently to incorporate evenly.
• Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
• Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Use fresh, organic zucchini for best flavor and moisture
• Add chopped nuts or chocolate chips for extra crunch and sweetness
• Sweeten naturally with a teaspoon of maple syrup or honey
• Store muffins in an airtight container for up to 3 days
• Freeze leftovers for up to 3 months; thaw before serving

hi i’m jenna

Welcome to Heavenly Harvested! I’m Jenna, a homemaker living in Southwest Florida with my husband, our animals, and a heart for creating a home filled with simple joys. Heavenly Harvested started with recipes, but it became something much bigger: a reminder that ordinary days are sacred and that God’s blessings are found around our tables, in our homes, and in the little moments we often overlook.

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