Wholesome & Easy Zucchini Muffins: Your Ultimate Summer Baking Recipe

Summer brings an abundance of fresh, vibrant produce, and perhaps none is more prolific and versatile than zucchini. If you find yourself with an overflowing harvest from your garden or a fantastic deal at the farmer’s market, you’re in for a treat! Our simple zucchini muffin recipe is the perfect solution, transforming that garden bounty into a moist, delicious, and incredibly satisfying snack or breakfast item that will delight all your summer taste buds.

These delightful zucchini muffins are not only incredibly easy to make, but they are also a smart and wholesome choice. We’ve crafted this recipe to be low in calories and packed with goodness, making it an ideal guilt-free indulgence. Whether you’re a seasoned baker or just starting, you’ll love how quickly these come together, leaving you more time to enjoy the sunny days.

Why These Zucchini Muffins Will Become Your Go-To Recipe

There’s something truly special about a homemade muffin, and these zucchini muffins are no exception. They offer a unique blend of flavors and textures that make them incredibly appealing. Here’s why you’ll want to make them again and again:

• Effortless Preparation: With straightforward ingredients and simple steps, this recipe is perfect for busy mornings or an impromptu baking session. You can whip up a batch in just minutes!
• Healthy & Wholesome: By incorporating applesauce, we reduce the need for excessive oil, making these muffins lighter and healthier without sacrificing moisture or flavor. Each muffin is a modest 127 calories and provides 3g of protein, making them a nutritious snack or a great start to your day.
• Perfect for Zucchini Surplus: If your garden is overflowing with zucchini, this recipe is a fantastic way to use it up. Zucchini adds incredible moisture and a subtle, earthy flavor that pairs beautifully with the warm spices.
• Kid-Friendly: Even picky eaters will love these muffins! The zucchini bakes down so subtly that its flavor isn’t overpowering, and its texture melts into the muffin, making it almost undetectable. It’s a great way to sneak in some extra veggies.
• Versatile: Enjoy them plain, slathered with butter, or even as a base for adding other delicious mix-ins like chocolate chips or nuts.

The Magic of Zucchini in Baking

Many people are surprised to learn that zucchini is an incredible ingredient for baked goods. While often thought of as a savory vegetable, its mild flavor and high water content make it a superstar in sweet recipes. When grated and baked into muffins, zucchini practically “melts” into the batter, releasing moisture that keeps the muffins incredibly tender and prevents them from drying out. It adds a wonderful texture without making the muffins taste distinctly like zucchini. Plus, it’s a great way to add some hidden nutrients to your family’s diet, including vitamins A and C, potassium, and fiber.

Our recipe specifically leverages unsweetened applesauce, which acts as a natural sweetener and a fantastic fat substitute. This not only lowers the calorie count but also contributes to the muffins’ wonderfully moist crumb. It’s a win-win for both health and taste!

How to Make Perfect Zucchini Muffins

Making these simple zucchini muffins is a breeze. You’ll need about 1 to 2 medium-sized zucchini for this recipe, which yields roughly 1 ½ cups of grated zucchini. The key to successful muffins often lies in the preparation of your main ingredient and the mixing technique. Let’s walk through it:

Preparing Your Zucchini

First, you’ll start by grating your zucchini. You can use a box grater or a food processor with a grating attachment for speed. Once grated, do not squeeze out the excess moisture. The water content in the zucchini is what contributes to the muffins’ incredible moistness.

Should I peel zucchini for muffins?

Absolutely no need to peel your zucchini! The skin is thin and tender, and it softens completely during baking, becoming imperceptible in the final muffin. Plus, leaving the peel on adds extra fiber and nutrients, and often gives a slight fleck of green to the muffins, indicating their wholesome origins. Just give your zucchini a good wash under running water, pat it dry, and you’re good to go!

The grated zucchini will simply melt into the muffins, providing a tender crumb and ensuring every bite is moist and flavorful.

Mixing Your Ingredients

The process is divided into two simple steps: mixing wet ingredients and mixing dry ingredients. This ensures everything is evenly distributed without overmixing the batter, which can lead to tough muffins.

1. In a large bowl, combine your wet ingredients: the grated zucchini, cane sugar, unsweetened applesauce, vanilla extract, and eggs. Whisk them together until they are well combined.
2. In a separate, medium-sized bowl, whisk together your dry ingredients: all-purpose flour, baking soda, baking powder, salt, and cinnamon. The cinnamon adds a warm, comforting note that perfectly complements the zucchini.
3. Gently add the dry ingredients to the wet ingredients. Mix until *just* combined. A few lumps are perfectly fine; overmixing develops the gluten in the flour, resulting in a dense, chewy muffin rather than a light and fluffy one.

What kind of muffin liners should I use?

The type of muffin liner can make a difference, especially when it comes to easy release. I always suggest using parchment paper liners if you have them. These liners are naturally non-stick, ensuring your muffins slide out effortlessly every single time, leaving no delicious crumbs behind.

If you don’t have parchment paper liners, don’t worry! Standard paper muffin liners work just as well, but remember to generously spray them with cooking spray before adding the batter. This extra step will prevent sticking and make sure your beautiful muffins stay intact.

Baking and Serving

Distribute the batter evenly into your 12 muffin cups. Bake the zucchini muffins in a preheated oven until a toothpick inserted into the center comes out clean. This indicates they are perfectly cooked through.

Tips for the Best Zucchini Muffins Every Time

Achieving bakery-quality muffins at home is easier than you think with a few simple tricks:

• Don’t Overmix: As mentioned, this is crucial for tender muffins. Mix until just combined; a few streaks of flour are okay.
• Even Distribution: Use an ice cream scoop or two spoons to evenly distribute the batter into the muffin cups. This ensures uniform baking.
• Preheat Your Oven: Always preheat your oven fully. A consistent temperature from the start helps the muffins rise properly.
• Don’t Overbake: Overbaking is the enemy of moist muffins. Start checking for doneness at the lower end of the suggested baking time.
• Cooling: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy on the bottom.

Storage and Enjoyment

Do zucchini muffins need to be refrigerated?

For optimal freshness and to prevent spoilage, it’s best to store zucchini muffins in an airtight container at room temperature for up to 3 days. If you don’t anticipate eating them all within that timeframe, or if your kitchen is particularly warm and humid, refrigerating the muffins is a good idea. They will last up to a week in the fridge.

My absolute favorite way to enjoy these delightful muffins is warm, with a generous pat of butter smeared on top. The warmth of the muffin melts the butter, creating a truly irresistible experience. So yummy!

These muffins also freeze beautifully! Once completely cooled, place them in a freezer-safe bag or container. They can be stored for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven for a fresh-baked taste.

Delicious Variations to Try

While these simple zucchini muffins are perfect as they are, they also serve as a fantastic base for customization. Feel free to experiment with these additions to suit your taste:

• Chocolate Chip Zucchini Muffins: Stir in ½ to 1 cup of semi-sweet or dark chocolate chips with the dry ingredients for a classic twist. (If you love zucchini and chocolate, be sure to check out this recipe for zucchini chocolate chip muffins too!)
• Nutty Zucchini Muffins: Add ½ cup of chopped walnuts or pecans for a delightful crunch and nutty flavor.
• Spiced Zucchini Muffins: Enhance the spice profile by adding a pinch of nutmeg, allspice, or ginger along with the cinnamon.
• Lemon Zest: For a bright, fresh flavor, add 1-2 teaspoons of lemon zest to the wet ingredients.
• Dried Fruits: Mix in ¼ to ½ cup of raisins, dried cranberries, or chopped dried apricots for added sweetness and chewiness.

Nutritional Highlights

Beyond being delicious, these zucchini muffins offer some notable nutritional benefits. Zucchini itself is low in calories and carbohydrates, yet rich in water, fiber, and essential vitamins and minerals like Vitamin C, Vitamin B6, potassium, and manganese. Its fiber content aids digestion and promotes a feeling of fullness. The addition of unsweetened applesauce further boosts the nutritional profile by providing more fiber and natural sweetness without added sugars or fats often found in other muffin recipes. This makes them a more mindful choice for a treat or a healthy breakfast option.

Ready to bake a batch of these wholesome, moist, and utterly delicious zucchini muffins? They are truly the perfect way to celebrate summer’s bounty. Enjoy them for breakfast, as a satisfying snack, or even a light dessert. Happy baking!

4.75 from 4 votes

Simple Zucchini Muffins

By:

Joy Shull

Easy and delicious simple zucchini muffin recipe.

Prep:

10 minutes
mins

Cook:

20 minutes
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Total:

30 minutes
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Servings:
12

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Ingredients 

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  1 tablespoon vanilla extract

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  1 1/2 cups all purpose flour

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  1 1/2 cups grated unpeeled zucchini

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  2 eggs

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  3/4 cup cane sugar

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  1/3 cup unsweetened applesauce

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  1/2 teaspoon baking soda

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  1/2 teaspoon baking powder

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  1/4 teaspoon salt

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  1/2 teaspoon cinnamon

Instructions 

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.
• In a separate large bowl, combine the vanilla extract, grated zucchini, eggs, cane sugar, and unsweetened applesauce. Mix thoroughly until all wet ingredients are incorporated.
• Pour the dry ingredients into the wet ingredient mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix the batter; a few lumps are normal and help ensure tender muffins.
• Prepare a 12-cup muffin tin by lining it with muffin liners. For best results and easy release, use parchment paper muffin liners. If using regular paper liners, spray them lightly with cooking spray.
• Distribute the muffin batter evenly among the 12 prepared muffin cups. Each cup should be about two-thirds full.
• Bake in the preheated oven for 22 – 27 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
• Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm with butter for the ultimate treat!

Nutrition

Calories:
127
kcal

,

Carbohydrates:
26
g

,

Protein:
3
g

,

Fat:
1
g

,

Polyunsaturated Fat:
1
g

,

Cholesterol:
31
mg

,

Sodium:
130
mg

,

Fiber:
1
g

,

Sugar:
14
g

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