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Zucchini Muffin broken in half on a cupcake liner

Zucchini Muffins

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: Breakfast


These delicious Zucchini Muffins are soft and moist! a favorite in our house!


  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • optional – 1/2 cup miniature semisweet chocolate chips
  • optional – 1/2 cup chopped walnuts


  1. Preheat oven to 350°F. Line a muffin tin with liners. Set aside.
  2. In a large bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
  3. In a medium bowl whisk together the egg, vegetable oil, buttermilk, and vanilla.
  4. Add in the wet ingredients into the dry, stirring until just combined. Add in the shredded zucchini, chocolate chips, and walnuts and stir to combine.
  5. Fill liners 2/3 full with batter and bake for 20 – 23 minutes, until a toothpick inserted into the center comes out clean.
  6. Serve warm or at room temperature.


Store airtight for up to 3 days.

Freeze for up to 30 days

*nutrition values do not include chocolate chips and/or nuts


  • Serving Size: 1 muffin
  • Calories: 194
  • Sugar: 12.8 g
  • Sodium: 213.6 mg
  • Fat: 9.8 g
  • Carbohydrates: 24.9 g
  • Protein: 2.3 g
  • Cholesterol: 16.1 mg

Keywords: cookies and cups, muffins, zucchini muffins, zucchini recipe

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