Easy and Delicious Zucchini Muffins

Inside: Sharing one of my favorite muffin recipes, easy and delicious zucchini muffins.

I don’t know about you, but when we plant zucchini in our garden, we generally end up with more than plenty. In fact it often seems like friends and neighbors are trying hard to give theirs away too!

Generally we will shred and freeze zucchini for using in recipes throughout the winter and zucchini muffins are a favorite. These zucchini muffins use three cups of zucchini in the batter, which is amazing. I love being able to hide veggies in something as delicious as a muffin.

We absolutely love muffins in our house. They are fantastic for breakfasts or snacks and they freeze well, making for the perfect quick breakfast or snack in a pinch. You might also want to try this delicious bakery style blueberry muffin recipe or these applesauce muffins.

One of the other things I love about this recipe is that it is super simple to replace the eggs for applesauce. I don’t know about where you live, but egg prices are absolutely bonkers here. Applesauce is an easy swap for eggs in most baking recipes like quick breads and muffins and you don’t even know the eggs are missing in this recipe.

If you need some breakfast recipes without eggs, check out this printable and if you’re on the hunt for classic breakfast recipes that are easy to throw together, but taste delicious, you’ll want to check out my complete breakfast guide here.

Simple Ingredients

Flour – Regular unbleached all purpose flour works great in these muffins.

Eggs – The binder in this recipe. You can also swap for 1/2 cup of applesauce and it works beautifully.

Honey – I have long started using honey to sweeten baked goods. It’s and easy swap and makes things just a little healthier.

Butter – I have used both coconut oil and butter in this recipe. Both work well, but butter creates a lighter, richer texture and flavor.

Baking powder and baking soda – Both are used in this recipe to create rise and give the muffins a light and airy texture.

Salt – A staple in so many recipes, I prefer to use Redmond Real Salt.

Spices – Cinnamon, ginger, and nutmeg are combined in this recipe to add so much warmth.

Zucchini – The star of the show, use freshly grated zucchini or frozen shredded zucchini.

Simple Process

The beautiful thing about muffins is they are delightfully easy to whip up. You’ll start by melting your fat (either coconut oil or butter) and mixing in the eggs or applesauce, honey, and zucchini. Stir in the baking powder, baking soda, salt, and spices and then fold in the flour. Bake at 350 for 20 minutes and you have fresh muffins. I love using my Pampered Chef stone muffin pan or these silicone liners.

How to Store Zucchini Muffins

Zucchini muffins can be stored in an airtight container or storage bag at room temperature for 3-4 days. If your house is warmer, you will want to watch them closely as they will start to mold more quickly. Tossing them in the freezer if you can’t eat them within a couple of days is a great way to keep them fresh.

Freezing Muffins

The delightful thing about muffins is how well they freeze. You can wrap them individually in plastic wrap, which works great if you want to take them on the go, they last a little longer, and it also keeps them from getting ice build up in the freezer.

However, I have keep it super simple and just throw all the muffins in a gallon size freezer zip loc and toss them in the freezer. When I want muffins, it’s super simple to just pull out how many I need.

Reheating Muffins

To reheat muffins, simply toss in the microwave for 30 seconds or place in the oven at 350 for 5-10 minutes, or until heated through. The time will obviously depend on if your muffins are room temperature or frozen.