These zucchini muffins are made with everyday ingredients, in one bowl, and with NO mixer needed! Perfect for breakfast or an afternoon snack!
Once you try my easy one bowl zucchini muffins, you’ll be craving them year round! They’re tender, sweet with classic zucchini bread flavors, and perfect for getting little ones to eat extra veggies!
I love to use seasonal ingredients when I can, and the summer is RIPE with great fruits and veggies that are in season! Pun intended 😉 And one vegetable that’s plentiful in the summer is zucchini.
These muffins are like a fun, portable version of zucchini bread!
Like most traditional muffins, you actually don’t want to use a mixer to make them, as if you beat the batter too much, it’ll make the muffins tough.
But I took it one step farther and all you need to make these zucchini muffins is one bowl, a box grater, muffin pan and a wooden spoon. Easy peasy!
I like the way these muffins look without the paper liners, but you could absolutely use them if you prefer.
For those of you with young kids that turn their nose up at anything and everything vegetable-related… fear not. My veggie-hating daughter devoured two entire muffins and had no clue that they were chock full of the dreaded zucchini squash!
You might be looking at those green bits of zucchini and thinking, “yeah… my kids are going to take one look, see green, and not eat them!”. No worries there, just peel the zucchini squash before you grate it, and it’ll blend in seamlessly!! I’ve done that plenty of times.
I love to serve these zucchini muffins with a little smear of salted butter, since the salt marries perfectly with the sweetness in the muffins. You know what else is amazing on them? Cream cheese. Does that sound weird? Some people say it is, but that’s how I grew up eating zucchini bread, and the flavors are still perfect on these muffins! They’re also amazing as is, with no additional spreads… so it’s totally up to you 🙂
Take advantage of the fresh zucchini in season right now and make these one bowl zucchini muffins… you’ll love them!!
Tools Used in this Recipe:
- Muffin pan – I’ve used these pans for years and I love the way they bake so evenly!
- Cookie scoop – This makes scooping batter SO easy! It holds about 1/4 cup of batter.
- Box grater – makes grating a breeze… perfect for veggies, cheese, butter, etc!
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Ingredients
- 2/3 cup unsalted butter, melted
- 1 1/3 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 3 cups grated fresh zucchini squash (peel first if desired)
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp kosher salt
- pinch ground cloves (optional)
Instructions
- Preheat oven to 350 degrees F. Spray muffin pan cups with non-stick cooking spray or line with liner cups. Set aside.
- To a large mixing bowl, add melted butter, sugar, eggs and vanilla and stir to combine thoroughly. Stir in grated zucchini.
- Add flour, baking soda, cinnamon, nutmeg, salt and cloves (if using). Stir until JUST combined, being careful not to over mix. Just stir until there are no streaks of flour remaining.
- Scoop batter into prepared muffin pan, filling the cups almost to the top. Bake about 20-23 minutes, until golden brown and a toothpick inserted in the center comes out with only a few moist crumbs on it.
- Let muffins cool in the pan a few minutes, then remove them to a wire rack to continue cooling.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
JoAnna Kelly says
Great way to use summer bounty!
Delicious!!
Teresa says
These are absolutely delicious muffins. Thank you for sharing the recipe.
Sandra Donovan says
They were very good but, I used 3/4 c. sugar and they where fine. I will make them again.
Erica says
Thanks for another great recipe! It’s a blustery Fall day here in Pennsylvania and I am loving the warm, sweet scent of muffins baking in my oven. Mmm! Before I forget, would you mind telling me the best way to store these please? 🙂
Tori says
These are delish! I didn’t didn’t have cloves or nutmeg, so I just used pumpkin pie spice and some extra cinnamon. Next time I will probably add some walnuts as well, and maybe sub out some of the sugar for maple syrup. They’re so yummy and super easy to make!
Carol Ames says
I love these muffiins. I tweeked it a little. I used 1/3 cup butter and 1/3 cup Cocnut oil.
Also used some honey instead of all sugar, added some chocolate chips too!
Tara says
These were delicious. I didn’t have nutmeg or cloves so used pumpkin spice instead and loved the flavor.
Michelle says
These are good. It takes like too much soda or nutmeg. But I doubled the recipe. So I may have thrown something off. Next time Ill add 1/2 c more sugar and 1/2 t less nutmeg. Cloves are great addition. But just a pinch as they can overpower the bread. Great and quick recipe. Thanks.
Mikelly Henderson says
I just made these for my super picky 1 year old. Thank goodness he is finally getting some veggies!! And double fisting mini muffins into his mouth lol
Lillian says
These were absolutely delicious but mine came out a little dry. I did bake it in a mini cupcake pan but reduced the bake time. Any insight on how to make it more moist?
The Chunky Chef says
These muffins are definitely dense, but shouldn’t be dry. I’d either try reducing the bake time by a minute or two, or adding a small drizzle of vegetable oil to the batter.
Phyllis says
Tried these absolutely delicious. You are right can’t stop with one. Thanks for sharing recipe. Don’t have vanilla flavoring used lemon and vanilla butternut they turned cnb out great. Will keep making them.
Brown says
Made these today & they’re so YUMMY. I added some shredded carrot and chopped walnuts, too. Will make again!!
Erica says
This is the second time I am making these muffins. This time around I am wondering if I could throw in a cup of yellow squash as well as zucchini? Thanks.
J says
What is the yield?
The Chunky Chef says
Approximately 12-15 muffins 🙂
Amy @ Little Dairy on the Prairie says
I love these! They look delicious and I can sneak in some veggies!
Anna @ Crunchy Creamy Sweet says
My kiddos lover zucchini muffins and these look so soft and delicious! I have to make these soon!
Ginny McMeans says
These really are simple and perfect. Just right for a nice muffin breakfast!
Patricia @ Grab a Plate says
Moms always seem to have the best zucchini bread recipes — and these muffins look pretty amazing, too! I think cream cheese on these would be divine!
Des @ Life's Ambrosia says
I love putting zucchini into baked goods this time of year!
Lynn says
These are so perfect for our summer breakfast routine. We are up and out the door and portable breakfasts win….bonus that these are full of veggies too! Thanks!
Jen says
I’m all about sneaking in veggies every chance I get so I’ll definitely be using the peeling/blending more method. I don’t want to take any chances of the kids catching on, haha! I know they’ll gobble these up!