Vanilla Zucchini Muffins

Vanilla zucchini muffins are soft and lightly sweet with a tender crumb. They’re one of the best make-ahead breakfast options using fresh or frozen zucchini!

Why this recipe works

This vanilla zucchini muffins recipe has been on my blog since 2010, and it has yet to fail me! They’re moist, fluffy, tender, and an awesome way to use zucchini. These particular muffins stay moist because of the shredded zucchini, which is drained just enough to add tenderness without leaving the batter overly wet. A full tablespoon of vanilla gives the muffins lots of warmth along with a bit of cinnamon, so you don’t have to worry about them tasting like veggies!

To give them a little texture, I’ve added raisins and nuts, but you can totally omit them if that’s your preference. There’s a simple trick to adding these, which is to toss them in a bit of the dry mix to help prevent them from sinking in the batter. Personally, I think these muffins taste even better the next day, once the flavors have settled and the crumb has softened. That also means they’re an excellent make-ahead breakfast or snack!

In a hurry? Try my easy zucchini muffins made with a cake mix!

Zucchini season never really slows down, so it helps to have savory ideas on hand too. When you want dinner instead of a muffin, our ground turkey zucchini boats are an easy, low-carb way to keep working through the harvest.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – It’s best to use a kitchen scale when it comes to baked goods. If you don’t own a scale, use the spoon and sweep method to measure. Scoop flour into a measuring cup using a spoon. Then, level it off gently with the back end of a butter knife. You don’t want to overmeasure the flour, as it can dry out the muffins or make them dense and heavy.

ZUCCHINI – There’s no need to peel zucchini before shredding. The skin is thin and tender and softens completely as the muffins bake. I shred mine on a large box grater, then set the shreds in a colander or a clean kitchen towel and press out the excess liquid. You want it well-drained but not bone dry. Frozen shredded zucchini works too. Just thaw it and drain off the water it releases before measuring.

VANILLA – This is the star of the recipe, so use a good quality pure vanilla extract. A full tablespoon might look like a lot, but it is exactly what gives these muffins their signature flavor and sets them apart from a plain zucchini muffin.

COCONUT OIL – I like the subtle richness coconut oil gives the crumb, but canola or any neutral vegetable oil works just as well in equal measure. A quick tip if you use coconut oil: bring your eggs to room temperature first. Coconut oil solidifies below about 72°F, and cold eggs can make it seize into little clumps.

GOLDEN RAISINS – Golden raisins add mellow sweetness, but regular raisins or dried cranberries are lovely too. This is also where you can make the muffins your own. You can swap the raisins with chocolate chips (semi-sweet or dark), which also tastes amazing!

PECANS – Chopped pecans give the muffins extra texture and crunch, though walnuts would also work in their place. Toast them first if you want a deeper, nuttier flavor. Or, you can omit the nuts entirely for a nut-free batch.

How to Make Vanilla Zucchini Muffins

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350F. Grease or line a muffin tin with paper cups.
2. Combine eggs, sugar, oil, and vanilla in a large bowl. Stir in zucchini.
3. Combine the dry ingredients. Set aside 1/4 cup of the dry mixture.
4. Toss the 1/4 cup of the dry mixture with the raisins and nuts.
5. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts.
6. Fill each muffin tin cavity 2/3 full of the batter. Bake for 20-25 minutes or until a toothpick comes out clean.

Frequently Asked Questions & Expert Tips

No, it isn’t necessary to peel zucchini before shredding it when making muffins or even breads. The skin softens entirely in the baking process and you can’t tell whatsoever! It also adds extra nutrients to the batch and pretty specs of color throughout.

Yes, draining the zucchini keeps the batter at the right consistency. Otherwise, the muffins will likely come out soggy. You don’t want to overly dry out the zucchini, as the moisture does play an important role, but excess moisture should be patted off with a paper towel or clean kitchen towel.

Yes, of course! This is actually how I make these muffins most of the time, using shredded zucchini I froze earlier. However, you will need to thaw the zucchini beforehand and drain off any excess liquid from it before measuring and incorporating.

Bake at 350°F for 20 to 25 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.

Zucchini Muffin Variations

There are so many ways to make these muffins your own, here are a few reader favorites! If you plan on substituting, I recommend tossing any additions in a small amount of the dry ingredients before incorporating. This will help keep them from sinking in the batter.

• Substitute the nuts or raisins with chocolate chips. Semi-sweet and dark chocolate are great!
• Dried cranberries or dates are amazing, you can use these in place of the raisins.
• Fresh juicy blueberries are wonderful here as well!
• You can easily add a small amount of almond extract along with the vanilla if desired. I would recommend replacing 1/4 teaspoon of the vanilla with almond extract if that’s what you want to do! Do not add too much, as extra liquid can throw off the batter.

Storage and Freezing Information

Store cooled muffins in an airtight container at room temperature for 3-4 days max, or in the refrigerator for up to a week.

To freeze the baked muffins, wrap them individually or layer them in a freezer bag with parchment between, and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

You can also freeze the shredded zucchini itself. Shred, drain, and portion it into bags so you can make zucchini muffins and breads all year!

Serving Suggestions

Serve your vanilla zucchini muffins alongside a cup of coffee or tea in the morning, or wrap them up and enjoy for lunch. They’re even better warmed up with a spread of butter. I hope you love them!

More Zucchini Recipes

• Zucchini Bread
• Zucchini Brownies
• Lemon Blueberry Zucchini Bread
• Simple Zucchini Tomato Pasta

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