Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp nutmeg (optional)

Wet Ingredients

2 large eggs
½ cup granulated sugar
¼ cup brown sugar
½ cup neutral oil (vegetable or melted coconut oil)
1 tsp vanilla extract
1 ½ cups grated zucchini (lightly drained but not dry)

Optional Add-ins

½ cup chopped walnuts or pecans
¼ cup shredded coconut
2 tbsp chia seeds or ground flaxseed

Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease with cooking spray.

Step 2: Grate the Zucchini

Use a box grater to shred unpeeled zucchini. Wrap in a clean towel and squeeze gently to remove some water, but keep it moist.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step 4: Mix Wet Ingredients

In a large bowl, beat the eggs and sugars until smooth. Stir in the oil, vanilla, and grated zucchini.

Step 5: Combine & Fold

Gradually mix dry ingredients into the wet mixture until just combined. Fold in any optional add-ins, but don’t overmix.

Step 6: Bake

Divide the batter evenly into muffin cups (about ¾ full). Bake for 20–22 minutes or until a toothpick comes out clean.

Step 7: Cool & Serve

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Use room temperature eggs and ingredients for better mixing.

Muffins are done when they spring back gently to the touch.

Add-ins should be limited to about 1 cup total to avoid overcrowding the batter.

Let the batter rest for 5–10 minutes before baking for extra rise. Zucchini naturally adds moisture without the need for butter or milk, making it a great ingredient for lighter baking.