Sweet cinnamon muffins hiding a full cup of zucchini
Zucchini Muffins
Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Servings
12
12 muffins
Difficulty
Easy
Cost
Budget
$
Zucchini Muffins
Sweet cinnamon muffins hiding a full cup of zucchini
★4.6(21)
Moist cinnamon-spiced muffins packed with grated zucchini that is completely undetectable. A delicious way to sneak vegetables into picky eaters without a single complaint.
15m
Prep Time
22m
Cook Time
37m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These zucchini muffins taste like cinnamon cake but hide a generous amount of shredded zucchini in every bite. The zucchini adds incredible moisture without any detectable veggie flavor or visible green pieces.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 cup finely grated zucchini, squeezed dry
- 1.5 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp cinnamon
Instructions
- 1
Preheat oven to 350°F. Line a muffin tin with paper liners.
- 2
Grate zucchini finely and squeeze out excess moisture in a clean kitchen towel.
- 3
Whisk flour, sugar, cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.
- 4
Mix oil, egg, 1 tsp vanilla, and squeezed zucchini in a separate bowl. Fold wet into dry until just combined.
- 5
Fill muffin cups 2/3 full. Bake 20-22 minutes until golden and a toothpick comes out clean.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
ZucchiniYellow squash
Even less visible with no green tinge
Vegetable oilApplesauce for lower fat
Applesauce adds moisture and sweetness with less fat
Tips & Storage
Pro Tips
Squeeze the zucchini very well—excess moisture is the top cause of gummy zucchini muffins.
Use the smallest holes on your grater so the zucchini melts invisibly into the batter.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store in an airtight container up to 4 days. Freeze up to 3 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (20mg) · 12 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates5g
Fat22g
Fiber120mg
Sugar1g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Will my kids taste the zucchini?
- No—when finely grated and baked with cinnamon and sugar, the zucchini is completely undetectable.
- Can I use yellow squash instead?
- Yes—yellow squash works identically and has the added benefit of no green color.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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