Nothing says comfort like a batch of warm Homemade Zucchini Muffins fresh from the oven. Soft, moist, and perfectly spiced, these muffins are a timeless recipe you’ll come back to again and again. They combine the natural moisture of shredded zucchini with cinnamon and nutmeg for a flavor that’s as cozy as it is delicious.
This recipe is simple, quick, and completely beginner-friendly. In under 30 minutes, you’ll have a dozen golden muffins that taste just like something from your favorite bakery. They’re versatile too—enjoy them plain, or stir in nuts, raisins, or chocolate chips for extra flavor and texture.
Perfect for breakfast, snacks, or even dessert, these muffins are portable, kid-friendly, and freezer-friendly. Pair them with coffee or tea in the morning, tuck them into lunchboxes, or keep a batch on hand for a healthier sweet treat.
Moist, tender, and lightly sweet, these zucchini muffins prove that homemade really is best. Once you try them, you’ll see why they’ve been a staple in kitchens for generations.
Homemade Zucchini Muffins – Moist, Easy & Perfectly Spiced
Ingredients
Method
- Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk oil, sugars, eggs, and vanilla until smooth.
- Stir in shredded zucchini.
- Add dry ingredients to wet and mix until just combined. Stir in optional nuts or raisins.
- Divide batter into muffin cups.
- Bake 18–20 minutes until golden and a toothpick comes out clean.
- Cool slightly and enjoy warm.