You can find excellent recipes for muffins with zucchini here! Which variant will you try first?

That zucchini can’t be part of sweet baking?

So check out these zucchini muffin recipes and you’ll see that it really can!

The dough is so pliable and fluffy to the bite, you won’t believe it!

You must also try our salty versions! They are also excellent.

Zucchini muffins with chocolate

You’ll love these easy zucchini muffins because they pack a ton of healthy flavor and only take about 30 minutes to make. Enjoy cinnamon, vanilla and sweet brown sugar in a pliable yet fluffy dough. You can also enjoy it in fluffy buns with zucchini !

What will we need

  • 220 g plain flour or wholemeal flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 and 1/2 teaspoons of ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 120ml vegetable oil (or melted coconut oil)
  • 100 g granulated sugar
  • 70 g of brown sugar
  • 2 large eggs
  • 2 teaspoons of pure vanilla extract
  • 2 tablespoons of milk
  • 190 g chopped zucchini (no need to vacuum)
  • 180 g semi-sweet chocolate chips (or chopped nuts, raisins, etc.)


  • Preheat the oven to 220°C. Grease your muffin tin.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk.
  • Stir in the chopped zucchini.
  • Pour the wet ingredients into the dry ingredients and mix until combined.
  • Add chocolate or something else if you like.
  • Divide the dough into molds.
  • Bake for 5 minutes at 220°C, then leave the muffins in the oven, reduce the temperature to 180°C and continue baking for a further 15-17 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool.

For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave as needed.

Muffins with chocolate chips baked in a mold and cupcakes.

Zucchini muffins with nuts for dessert

The best sweet zucchini muffins ever! Supple, sweet, full of chopped zucchini, walnuts, dried cranberries and flavored with vanilla, cinnamon and nutmeg. You can also snack sweetly but healthily with zucchini puddings , according to our recipes.

What will we need

  • 2 large eggs
  • 270 g of sugar
  • 2 teaspoons of vanilla extract
  • 360 g grated zucchini
  • 3/4 cup unsalted butter, melted
  • 400 g plain flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 2 teaspoons of cinnamon
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 100 g of walnuts
  • 70 g of raisins or cranberries


  • Preheat the oven to 180°C.
  • Grease your muffin tin.
  • In a large bowl, beat the eggs.
  • Stir in the sugar and vanilla extract.
  • Stir in the grated zucchini and melted butter.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
  • Mix these dry ingredients into the zucchini mixture.
  • Add walnuts, raisins or cranberries.
  • Using a spoon, divide the muffin batter evenly between the cups.
  • Bake at 180°C until the muffins are golden brown, 22 to 30 minutes.
Cupcakes full of pliable dough with nuts and zucchini.

Salted Zucchini Muffins

This recipe for Savory Zucchini Cheese Muffins is proof that you don’t just have to bake sweet treats for a special breakfast. And the fact that zucchini is an excellent ingredient for savory dishes will prove to you with these simple zucchini potato pancakes .

What will we need

  • 355 g plain flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • ¼ teaspoon ground black pepper
  • 360 ml of whole milk
  • 115 g butter (melted)
  • 2 large eggs
  • 285 g zucchini (grated)
  • 85 g sharp cheddar cheese (grated)
  • 45 g feta cheese (crumbled)
  • 2 spring onions (finely chopped)


  • Preheat the oven to 200°C and line a 12 muffin tin with paper cups.
  • In a large bowl, whisk together the flour, baking powder, salt and pepper.
  • In a medium bowl, whisk together the milk, butter and eggs, then fold into the dry ingredients until just a few lumps remain.
  • Add the zucchini, cheddar, feta and scallions and toss until combined.
  • Divide the batter evenly into the muffin cups and bake for 15-20 minutes, until golden on top and a skewer inserted into the center comes out clean.
  • Then let cool in the muffin tin for 10 minutes.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat for about 30 seconds in the microwave or in the oven at 120°C for about 10 minutes.

Soft savory muffins with zucchini, cheese and onion.

Zucchini Muffins with Cheese and Bacon

These Zucchini Bacon Cheesy Muffins are a delicious snack. And for a hearty lunch, prepare this delicious lasagna with zucchini !

What will we need

  • 125 ml of vegetable oil
  • 2 sliced bacon (finely chopped)
  • 300 g zucchini (grated)
  • 280 g of flour
  • teaspoon of baking powder
  • 1 small red onion (finely chopped)
  • 150 g grated cheddar
  • 1 egg
  • 125 ml of milk
  • Extra 2 tablespoons grated cheddar


  • Preheat the oven to 200 degrees.
  • Grease the muffin tin.
  • Heat 1 teaspoon oil in a small skillet over medium heat.
  • Add the bacon. Fry the bacon for 3 minutes or until lightly browned.
  • Transfer to a plate lined with a paper towel to drain the fat.
  • Squeeze the excess liquid from the zucchini. Mix the flour, onion, zucchini, cheese and half of the bacon in a large bowl.
  • Make a well in the middle.
  • In a separate bowl, whisk together the eggs, milk and remaining oil. Add the egg mixture to the flour.
  • Mix until combined.
  • Divide the mixture between the molds.
  • Top with extra cheese and remaining bacon.
  • Bake for 15 to 18 minutes or until golden.

Store muffins in an airtight container in the refrigerator or wrap each muffin in plastic wrap, then foil and freeze for up to 2 months.

Golden muffins sprinkled with bacon and cheese inside.

Why is zucchini suitable for both sweet and savory baking?

Zucchini is a good ingredient for both sweet and savory baking for several reasons.

First, zucchini has a very mild flavor and stringy texture, which means it lends itself well to a variety of recipes while disrupting the flavor profile of the dish far less than other vegetables.

Another reason is that zucchini is relatively low in sugar and has a high water content, which makes it easy to use in sweet recipes without adding too much sweetness, but adds enough chewiness. On the other hand, in savory recipes, zucchini adds excellent texture and flavor, especially when grilled or roasted.

Finally, zucchini is also a nutritious and healthy ingredient, as it contains many vitamins and minerals, such as vitamins C and K, potassium and magnesium, making it an excellent choice for those looking for a way to improve the nutrition of their dishes.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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