Zucchini Muffin Recipe

by Merissa on April 4, 2013

in Featured, Recipes

Post image for Zucchini Muffin Recipe

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I'm all about making muffins! All kinds and flavors, you name it, we probably have tried it. Some of our favorites are:

Banana Crumble Muffins
Blueberry Muffins
Melt in Your Mouth Muffins
Breakfast Muffins
Peach Cobbler Muffins
Pumpkin Muffins
Pumpkin Cream Cheese Muffins


What's crazy is that I never thought about making a Zucchini Muffin recipe before. We make all kinds of treats with Zucchini, but this hasn't been one of them until now!

It looks like our love of muffins is carrying on to our little guy and I'm always looking for ways to put more fruits and veggies into his foods so when I was trying to think of a great way to add zucchini into this favorite food of his, this is what I came up with. I hope you enjoy, these are so good!

Zucchini Muffin Recipe

What You Need:

  • 1 1/2 c. flour
  • 1 1/2 teas. baking powder
  • 1 teas. baking soda
  • 1/4 teas. salt
  • 3/4 c. sugar
  • 1 c. shredded zucchini
  • 1/4 c. oil
  • 1/2 c. applesauce

Mix the dry ingredients together and then add in the wet ingredients. Stir well until everything is incorporated and you don't have any stray lumps.

Bake at 350 F for about 20 minutes or until a toothpick comes out clean. You might have to bake them a little longer, mine stayed a bit doughy in the middle because of the applesauce so I ended up sticking them back in for a bit.

Make sure to add less sugar is your applesauce is sweetened. I do add a little sugar to my homemade applesauce so I only added 1/2 of sugar to these, I could have used less.


Since these have fruit and veggies in them they make a great breakfast when warmed up a bit and slathered with some great butter. Otherwise they also make a nice grab and go snack! You can also freeze these for later. I didn't think we'd eat up the whole batch fast enough so I froze half of the zucchini muffin recipe (after I baked them) and they came out of the freezer great!

What is your favorite kind of muffins to make?


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{ 18 comments… read them below or add one }

1 Teresa April 12, 2013 at 6:26 am

I love anything with zucchini. I noticed these have no eggs and a lot of powder/soda. Is that correct? Just want to make sure an egg is not necessary. I was thinking of adding cinnamon and vanilla, too.


2 Merissa April 12, 2013 at 7:07 am

Yes, the recipe above is correct :)


3 Yvonne @ StoneGable April 15, 2013 at 4:37 pm

I still have a freezer full of shredded zucchini in my freezer from my garden last summer! These zucchini muffins are just perfect for me to make!!!
Thanks for joining ON THE MENU MONDAY and sharing all these wonderful muffin recipes!


4 katie goldsworthy April 15, 2013 at 10:41 pm

Thanks for the recipe! I still have about 30 bags of grated zucchini in my freezer from last summer….guess I need to make these!

Thanks for linking it up at Monday Funday!


5 Lori @ A Bright and Beautiful Life April 16, 2013 at 4:19 pm

This post reminds me that I have A LOT of shredded zucchini in my freezer. I guess I better get started baking. Thanks for your recipe.


6 Christine Mann April 17, 2013 at 10:27 am

This is awesome! thanks so much Merissa! I am gonna try almond meal in the place of the flour for a Gluten free muffin :)
have a fabulous day!


7 Merissa April 17, 2013 at 12:07 pm

Christine that will work great in these. We use my gluten -free flour blend and they come out fine!


8 Alice (@mumsmakelists) April 30, 2013 at 6:49 pm

Oh I love zuchinni muffins!

I would love for you to link up at this and your other muffin posts at Empty Your Archive link party – we’ve got a special link up this week on small cakes & muffins, Alice x


9 Laura November 21, 2013 at 1:01 pm

How many muffins does one batch make?


10 Merissa November 21, 2013 at 6:21 pm

One dozen.


11 Jill January 7, 2014 at 6:38 pm

I made these specific muffins and absolutely loved them! I was wondering if you have nutritional information for them? Thanks for the recipe! absolutely delicious!


12 ShellieC February 22, 2014 at 9:01 pm

Have you tried these or any of your other zucchini baking recipes as a gluten free version? If so I would love to know how they turned out! We are gluten free, egg free, dairy free right now during an allergy elimination diet. We are used to being dairy free but the rest is new to me. It’s been quite the challenge to find baking & snacks that work!!


13 Merissa February 23, 2014 at 7:29 am

This Zucchini Muffin Recipe I have made gluten free as well as the Zucchini Cookie Recipe found on this page.


14 Elizabeth June 29, 2014 at 8:13 am

These look amazing! Growing up, our neighbors had the best zucchini bread recipe, so I’m a sucker for all zucchini baked goods. Will give your recipe a try :)


15 Laura July 27, 2014 at 5:15 pm

We have 25 cups of shredded zucchini in the freezer and about 10 cups of homemade applesauce leftover from last fall, so I made these today. I’m gluten free, so I used my GF flour blend, which is similar to yours. Seeing as there are no eggs in this recipe and very little fat, I felt like a gluten free batter could benefit from some protein and fat. So I subbed a few ounces of the GF flour blend for almond flour. I also added a teaspoon each of vanilla and cinnamon. They turned out soooooo good. I ate one tonight and am freezing the rest to have for breakfast.


16 Darcy August 14, 2014 at 10:31 pm

I just wanted you to know, I have made this recipe 4 or 5 times now. I add cinnamon and vanilla, they are SO good and so easy to make! I just made a batch with G/F flour, we’ll see how that goes. ;)


17 Jill January 30, 2015 at 10:27 pm

Hi! I was wondering the serving size for these. How much did you deposit into each muffin tin? I’ve made these many times, and they are so good, but I never have the measurements right. Would you suggest 1 tbsp per muffin? Another size? Thank you!


18 Merissa January 31, 2015 at 7:38 am

I use a standard size muffin scoop when we make these.


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