Soft and Fluffy Zucchini Muffins

These zucchini muffins are simple, customizable, and perfect for breakfast, snack time, or even dessert. Bake a batch, enjoy a few warm, and stash the rest in the freezer—you’ll thank yourself later!

If you’ve got zucchini overflowing from your summer garden (or from generous neighbors or friends), these soft and fluffy zucchini muffins are the perfect way to use them up. They’re moist, lightly sweetened, and packed with texture from toasted nuts and dried fruit. Plus, they freeze beautifully, making them a great make-ahead breakfast or snack for busy days.

Why You’ll Like This Recipe

1. Perfect summer bake – A great way to use up that bumper crop of zucchini.
2. Moist and fluffy – The zucchini keeps these muffins tender without being heavy.
3. Customizable – Swap in your favorite nuts and dried fruits for endless variations.
4. Freezer-friendly – Bake a batch and stash some away for quick breakfasts or snacks.

Ingredients and Substitutions

1. Sugar – Granulated sugar works best, but light brown sugar adds a deeper flavor.
2. Oil – Neutral oils like canola, grapeseed, or vegetable oil keep the muffins moist. Melted coconut oil or light olive oil also works.
3. Eggs – They add richness and bind everything together.
4. Vanilla extract – A little warmth and flavor boost.
5. Baking powder + ½ teaspoon baking soda – These help the muffins rise.
6. Salt – I use fine sea salt. Balances sweetness and enhances flavor.
7. Ground cinnamon – Adds a cozy, subtle spice.
8. All-purpose flour – The base of the muffins. I don’t recommend swapping with other types of flour
9. Zucchini, skin-on – Adds moisture and natural sweetness. No need to peel.
10. Walnuts – Or substitute pecans, almonds, or skip if you prefer nut-free.
11. Dried fruit – Craisins, raisins, or chopped dried apricots are all delicious choices.
12. Mini semi-sweet chocolate chips – You can use mini or regular-size dark or milk chocolate chips.

Variations

1. Add 60 grams of dark chocolate chips for a chocolatey twist.
2. Stir in 1 teaspoon of orange or lemon zest for a fresh citrus flavor.
3. Skip the nuts and add extra dried fruit or mix/replace with all chocolate chips for a nut-free version.
4. Mix in extra spices like nutmeg, ginger, or cardamom for warmth.

Frequently asked questions

1. Can I make these muffins without nuts?
   Yes, just leave them out or add more dried fruit or chocolate chips.
2. Can I use frozen zucchini?
   Yes! Thaw the frozen zucchini completely, then lightly press out any excess liquid, but don’t squeeze it dry because we still need some moisture from the zucchini. Measure 150 grams after draining to keep the recipe balanced.
3. Do I need to squeeze the zucchini dry?
   No, keep the natural moisture. Only if you use frozen zucchini, you need to squeeze out some of the extra moisture out. The moisture helps keep the muffins soft and fluffy.
4. Can I use whole wheat flour instead of all-purpose?
   Yes, but the muffins will be a little denser and drier. For best results, use half whole wheat and half all-purpose.
5. Can I double the recipe?
   Absolutely! These muffins freeze very well, so doubling is a smart move.
6. Can I skip all the nuts and dried fruits?
   I won’t recommend, but yes you can, and please note that you may not get 12 muffins, maybe one or two fewer muffins
7. How do I reheat frozen muffins?
   You can microwave a frozen muffin for 20–30 seconds until warm, or bake in a 350 F (180 C) oven for 10–15 minutes. You can also thaw overnight in the fridge or for a few hours at room temperature before reheating.