If your garden is overflowing with fresh zucchini, these Zucchini Muffins are one of my favorite ways to use it! This best zucchini muffins recipe is incredibly moist, lightly spiced with cinnamon, and makes a large batch that’s perfect for breakfast, snacks, lunchboxes, or freezing for later. Every bite is soft, flavorful, and loaded with fresh zucchini.
I (the Blackstone Baker) love making these homemade zucchini muffins in my Blackstone Pizza Oven with Air Fryer, but they bake beautifully in a conventional oven too. Whether you’re picking zucchini fresh from your garden, visiting your local farmers market, or grabbing a few from the grocery store, this easy zucchini muffin recipe is one you’ll make year after year.
I’ve been making these homemade zucchini muffins for my family for over 30 years, and they continue to be one of our most requested summer treats. In fact, this zucchini muffin recipe has been in my family for at least 50 years, making it a true tried-and-true favorite that’s been passed down through generations.
Every summer, as soon as the garden starts producing fresh zucchini, my family begins asking when I’ll be baking another batch. There’s just something special about sharing a family recipe that’s stood the test of time, and I’m excited to share it with you so it can become a tradition in your home too.
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Why You’ll Love These Zucchini Muffins
These homemade zucchini muffins are simple to prepare and stay moist for days. They’re lightly sweetened, perfectly spiced, and can easily be customized with raisins or walnuts for extra flavor and texture.
Since this recipe makes 36 regular-sized muffins, it’s ideal for feeding a crowd or stocking your freezer with homemade breakfasts.
Ingredients
- Eggs
- Vegetable oil
- Granulated Sugar
- Vanilla Extract
- Grated Zucchini
- All-purpose Flour
- Salt
- Ground Cinnamon
- Baking Soda
- Baking Powder
- Chopped Walnuts (optional)
- Raisins (optional)
How Do You Make Zucchini Muffins?
Making homemade zucchini muffins couldn’t be easier. The batter comes together quickly using pantry staples and fresh zucchini.
Start by selecting the perfect zucchini. Medium-sized zucchini are ideal because they have tender skin and fewer seeds. If you’re using a larger zucchini, peel away the tough skin and scoop out the seeds before chopping or shredding it.
I prefer using my food processor with a small chopper attachment to finely chop the zucchini, but a handheld grater also works well.
Mix together the wet ingredients before combining them with the dry ingredients. Once everything is incorporated, fold in the raisins and walnuts if desired, then portion the batter into prepared muffin pans.
Bake until a toothpick inserted into the center comes out clean, allow them to cool, and enjoy warm or at room temperature.
How Long to Cook Zucchini Muffins
One of the most common questions is “How long to cook zucchini muffins?”
Bake the muffins in a preheated 350°F oven for approximately 13–15 minutes. Begin checking them around the 13-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, they’re done.
Baking time may vary slightly depending on your oven or if you’re baking in a Blackstone Pizza Oven.
Blackstone Pizza Oven vs. Conventional Oven
I absolutely love baking these muffins in my Blackstone Pizza Oven with Air Fryer because it maintains an even baking temperature while keeping the kitchen cool during the summer months.
If you don’t own a Blackstone Pizza Oven, don’t worry. A conventional oven works just as well, producing soft, moist muffins with beautifully golden tops.
Blackstone Pizza Oven/Air Fryer
After joining the Blackstone Griddle Crew and looking at all the post in our private chat group about the Blackstone Pizza Oven/Air Fryer, I just had to get one. And I fell in love with it!!
Want to Learn More?
- Blackstone Pizza Oven/Air Fryer from Amazon
- Blackstone Pizza Oven/Air Fryer from Blackstone Products
- Pizza Oven Accessories
- Air Fryer Liners
Tips for the Best Zucchini Muffin Recipe
For the very best zucchini muffins:
- Choose medium-sized zucchini for the best texture and flavor.
- Don’t overmix the batter once the flour is added.
- Fill each muffin cup about two-thirds full for even baking.
- Add chopped walnuts or raisins for additional flavor.
- Test for doneness using a toothpick rather than relying solely on baking time.
- Allow the muffins to cool before storing to prevent excess moisture.
What to Serve with Zucchini Muffins
These homemade zucchini muffins are delicious all on their own, but they also pair wonderfully with a variety of breakfast and brunch favorites. Spread a warm muffin with a little butter, cream cheese, or honey for an extra special treat.
Serve them alongside fresh fruit, yogurt, scrambled eggs, and a hot cup of coffee or tea for a complete breakfast. If you’re looking for a lighter option, enjoy them with a fresh fruit strawberry peach smoothie or a cold glass of milk.
They also make a wonderful addition to brunch spreads, holiday breakfasts, or packed lunches, making them a versatile recipe you’ll reach for all year long.
FAQ
Yes! Once completely cooled, place the muffins in freezer-safe bags or airtight containers and freeze for up to three months. Thaw at room temperature or warm briefly in the microwave.
Not if you’re using small to medium-sized zucchini. The tender skin adds beautiful color and extra nutrients. Only peel very large zucchini with thick skin.
No. The moisture helps keep these zucchini muffins incredibly soft and tender.
Absolutely! Mini muffins bake much faster, usually in about 10–12 minutes.
Yes! Chocolate chips are a delicious addition and make these muffins extra kid friendly.
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Do You Want More Blackstone Dessert Recipes?
If you love griddle baking as much as I do, you’re in the right place! From cakes and cookies to sweet treats made in the Blackstone Griddle, my Blackstone dessert recipes prove you can bake just about anything on a griddle. Whether you’re craving something chocolatey, fruity, or classic and comforting, there’s a sweet recipe waiting for you.
