Zucchini Bread Muffins
Updated Jun 28, 2025
These easy zucchini bread muffins are made with shredded zucchini, walnuts, Greek yogurt, lemon zest, and nutmeg. 10 minutes to prep, 25 minutes to bake!
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Make Simple Zucchini Bread muffins!
These zucchini bread muffins are a spin on my go-to zucchini bread recipe. I usually make them when I need something easy to share, such as school events, bake sales, or the “muffins for moms” thing they do every spring. They’re soft, not too sweet, and have that hint of lemon and nutmeg.
I love that zucchini bread muffins hold up well on the go, and they’re a great way to sneak in some veggies without it feeling like a chore. I always end up making a double batch so I can freeze half for later.
Happy Cooking!
– Yumna
Zucchini Bread Muffins Ingredients
- Zucchini: No need to squeeze the water out of the zucchini after you grate it. The water makes the muffins come out moist!
- Walnuts: For a nice crunch and dose of omega-3s. Here’s how to toast walnuts for a more intense nutty flavor in your zucchini muffins.
- Dry ingredients: Lemon zest, flour, salt, nutmeg, baking powder, and baking soda. You can substitute the all-purpose flour for your favorite gluten-free blend. Also, I recommend using aluminum-free baking powder to avoid any metallic taste.
- Wet ingredients: Olive oil, honey, Greek yogurt, and eggs. If you don’t have Greek yogurt, sour cream works here, too!
How to Make Zucchini Bread Muffins
Zucchini Bread Muffin Recipe
Video
Ingredients
- ½ cup olive oil
- ½ cup honey
- ⅓ cup greek yogurt
- 2 large eggs
- 2 teaspoon lemon zest
- 2 cups zucchini shredded, about one large zucchini
- ½ cup chopped walnuts
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350°F. Prepare a standard muffin pan with liners.
- In a large bowl, whisk together olive oil, honey and Greek yogurt until smooth. Add eggs and lemon zest, whisking until smooth. Stir in shredded zucchini and chopped walnuts.
- Gently fold in flour, salt, nutmeg, baking powder, and baking soda. Mix until mostly incorporated with a few lumps.
- Scoop batter into prepared muffin tins, leaving about 1/2" at the top.
- Bake for 20–25 minutes, until a toothpick inserted in one of the center muffins comes out clean or with a couple small crumbs. Cool them in the pan for at least 15 minutes before serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Use chocolate chips instead of walnuts. That will make the zucchini bread muffins sweeter and more kid-friendly. You could also use a mixture of both. However, do not add more than 2/3 cup total of additions.
- Or, use cheese instead of walnuts. Add shredded cheddar to the muffin mixture for a savory muffin. Cheese will also contribute to the overall moisture and texture of the muffins, helping them stay tender.
- Add a crumb topping. For even more sweetness, finish the zucchini bread muffins with the streusel topping from my Cinnamon Crumb Coffee Cake.
Recipe Tips
- Don’t overmix the muffin batter. It may make the muffins dense and tough with an uneven texture.
- Use parchment paper muffin liners. They help the muffins bake evenly and make cleanup easy.
- Don’t overfill the muffin tins. Leave about 1/2″ at the top. Otherwise, when the batter rises during baking, it could overflow or spill into the oven.
- Bake immediately after filling the muffin tins. If the muffin mixture sits for too long, the zucchini will release too much moisture. Also, the baking soda starts working as soon as you add it, and you want that rising action to happen in the oven.
Serving Ideas
- Breakfast smoothie: Banana Date Smoothie, Avocado Smoothie, Peanut Butter Banana Smoothie
- Oats: Overnight Steel Cut Oats, Protein Baked Oats, Easy Overnight Oats
- Breakfast bowl: Cottage Cheese Bowl, Sweet Potato Breakfast Bowl, Tex Mex Breakfast Bowl
FAQs
Store leftover muffins in an airtight container in the fridge for up to 5 days.
Yes, these muffins freeze well. I recommend freezing them solid on a baking sheet before transferring them to a freezer bag or container. They’ll keep well for up to 3 months. When reheating, thaw them at room temperature or microwave them in 20-second increments until warmed through.
I don’t peel the zucchini before grating it. If your kids are going through the phase of not liking green foods, you can remove the skin.
Comments
You share so many delicious recipes! Made these muffins for the first time exactly as per your recipe and they are absolutely amazing…….so moist and flavorful! Will definitely be making them again and again! 😍
Thank you so much! I am so glad you liked them! These and carrot cake muffins are my fav veggie-based muffins!
See All Comments