Name: Mom’s Zucchini Bread Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon ground cinnamon; 3 large eggs; 1 cup vegetable oil; 1 tablespoon vanilla extract; 2 cups sugar; 2 cups grated zucchini (from 2 medium zucchini)

Jump to Recipe· 4.7 from 83 reviews

If you’re looking for a cozy, homey treat that’s easy to whip up and always impresses, you’ve come to the right place. I’m excited to share with you my Mom’s Zucchini Bread Muffins Recipe—a moist, flavorful delight that’s perfect for breakfast, snack time, or whenever you want a little homemade comfort. Trust me, once you try this, you’ll understand why it’s a favorite around my kitchen and why people keep coming back for more.

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Why You’ll Love This Recipe

Supremely Moist Texture: Thanks to the grated zucchini and oil, these muffins stay soft and tender for days.
Perfect Cinnamon Flavor: A generous dose of cinnamon gives these muffins a warm, cozy spice that’s never overpowering.
Simple Ingredients, Big Impact: You probably already have everything in your pantry, making these muffins a no-fuss crowd-pleaser.
Kid-Friendly and Sneaky Veggie Boost: My family gobbles these up without realizing they’re getting some extra greens!

Three muffins are shown close up, each wrapped in white parchment paper that folds outward at the top edges. The muffins have a rough, crumbly golden brown texture with slight cracks on their domed tops and small dark spots indicating chips or nuts inside. They sit on a white marbled surface that softly reflects light, giving a clean and bright look. The closest muffin is centered and the others are positioned behind, slightly out of focus. photo taken with an iphone --ar 2:3 --v 7 - Mom's Zucchini Bread Muffins, zucchini bread muffin recipe, moist zucchini muffins, homemade zucchini muffins, cinnamon zucchini muffin recipe

Ingredients You’ll Need

All the ingredients in Mom’s Zucchini Bread Muffins Recipe come together to balance flavor and moisture perfectly. From the flour that gives the structure to the cinnamon that adds that familiar, comforting touch—each one plays a key role. And don’t worry, I’ve got some helpful tips for picking out and prepping everything so your muffins turn out amazing.

Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a teaspoon heap of kosher salt, a teaspoon heap each of baking soda and baking powder, a tablespoon heap of ground cinnamon, three whole uncracked brown eggs, a small white bowl filled with golden vegetable oil, a small white bowl with amber vanilla extract, a small white bowl of granulated white sugar, two medium fresh green zucchinis, one medium white ceramic bowl filled with freshly grated zucchini, all ingredients arranged symmetrically with balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Mom's Zucchini Bread Muffins, zucchini bread muffin recipe, moist zucchini muffins, homemade zucchini muffins, cinnamon zucchini muffin recipe

All-purpose flour: This gives you a tender crumb without weighing the muffins down.
Kosher salt: A pinch to enhance all those sweet and spicy flavors.
Baking soda: Helps the muffins rise beautifully and get that perfect light texture.
Baking powder: Works alongside the soda to give the muffins a lift and keep them fluffy.
Ground cinnamon: For that signature warm and cozy spice flavor—don’t skimp on this!
Eggs: Bind everything together and add richness.
Vegetable oil: Keeps the muffins moist and tender—don’t substitute with butter unless you don’t mind a different texture.
Vanilla extract: Adds depth and rounds out the sweetness.
Sugar: Provides just the right amount of sweetness without overpowering the natural zucchini flavor.
Grated zucchini: The star of the show! Adds moisture and subtle veggie goodness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about Mom’s Zucchini Bread Muffins Recipe is how easy it is to personalize. Feel free to tweak the spices, add mix-ins, or swap ingredients to suit your taste or dietary needs. That’s what makes it so fun—and you always end up with something that feels just right for you!

Nutty twist: I sometimes toss in a handful of chopped walnuts or pecans for added crunch and flavor—my family goes crazy for this addition!
Healthier swaps: You can try using half whole wheat flour to boost fiber without sacrificing tenderness.
Sweetener alternatives: If you want to reduce refined sugar, swap half the sugar with honey or maple syrup, but reduce the oil slightly.
Seasonal spice: Add a pinch of nutmeg or ginger for a seasonal flair, especially in fall or winter months.

How to Make Mom’s Zucchini Bread Muffins Recipe

Step 1: Prep Your Muffin Tins and Oven

Start by preheating your oven to 325°F (that’s a gentle heat that helps the muffins bake evenly without burning). Grease and flour two 12-cup muffin tins—this step helps the muffins release easily once baked. I learned the hard way that skipping this can lead to muffin heartbreak when you try to get them out!

Step 2: Mix the Dry Ingredients

Sift together the flour, salt, baking soda, baking powder, and cinnamon into a medium bowl. Sifting prevents clumps and helps everything blend smoothly, giving you a light, airy muffin. Plus, the cinnamon is the magic that transforms the flavor—don’t skip or skimp on it.

Step 3: Beat the Wet Ingredients

In a large bowl, beat the eggs, vegetable oil, vanilla extract, and sugar together until well combined. I often use a hand mixer here to save time and get the sugar nicely dissolved. You’ll notice the mixture turn silky and smooth—that’s a good sign the muffins will be tender.

Step 4: Combine and Add Zucchini

Add the sifted dry ingredients to the wet ingredients and mix gently but thoroughly until the batter comes together—don’t over-mix or your muffins could turn out tough. Fold in the grated zucchini until evenly distributed; this is what keeps the muffins moist and adds that subtle vegetable twist everyone loves.

Step 5: Fill Muffin Tins and Bake

Fill each muffin cup about three-quarters full with batter. This prevents overflow but gives enough batter to rise nicely. Bake in your preheated oven for 18 to 20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Pro tip: check around 18 minutes to avoid drying them out.

Step 6: Cool and Enjoy

Once baked, transfer the muffin tins to wire racks and let cool for about 5 minutes before removing the muffins. Let them cool completely so they set properly and retain moisture. I’ve found that these muffins taste even better the next day once flavors have had a chance to meld!

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Pro Tips for Making Mom’s Zucchini Bread Muffins Recipe

Grate Zucchini Fine: I discovered that finely grated zucchini blends better and distributes moisture more evenly without turning the muffins soggy.
Don’t Overmix the Batter: Mixing just until combined keeps your muffins tender and light, not tough and dense.
Use Room Temperature Eggs: It helps the batter come together more completely and bake evenly.
Watch the Baking Time Closely: I once left them in a few minutes too long, and they dried out—checking early ensures perfect moisture.

How to Serve Mom’s Zucchini Bread Muffins Recipe

The image shows a top view of nine muffins placed close together, each in a white paper wrapper that folds around the muffin edges, showing an uneven, slightly crinkled texture. The muffins have a golden-brown top with darker brown swirls and cracks, giving a rough and crumbly look. The surface they rest on has a white marbled texture that adds a soft contrast to the warm tones of the muffins. Photo taken with an iphone --ar 2:3 --v 7 - Mom's Zucchini Bread Muffins, zucchini bread muffin recipe, moist zucchini muffins, homemade zucchini muffins, cinnamon zucchini muffin recipe

Garnishes

I like to keep it simple with these muffins—maybe just a light spread of butter or cream cheese when they’re slightly warm. Sometimes, a dusting of powdered sugar adds a pretty, delicate touch that’s perfect for brunch or a sweet snack. These little extras are totally optional but can elevate the experience.

Side Dishes

These muffins pair beautifully with a hot cup of coffee or tea, making them a lovely breakfast or mid-morning snack. If you’re serving them for brunch, consider fresh fruit or a light yogurt parfait on the side for a balanced, colorful plate.

Creative Ways to Present

For special occasions, I like to arrange these muffins in a rustic basket lined with a pretty cloth napkin, garnished with fresh mint sprigs or edible flowers. It makes for an inviting display that guests can’t resist reaching into. Adding a small jar of honey or homemade jam nearby always delights, too!

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container at room temperature for up to 3 days. If your kitchen’s warm or humid, keeping them in the fridge is a good idea to avoid any sogginess, though they might lose a bit of softness. Wrapping them individually in plastic wrap also helps maintain freshness.

Freezing

Mom’s Zucchini Bread Muffins freeze beautifully. Once completely cooled, I wrap each muffin tightly in plastic wrap and then place them in a resealable freezer bag. This way, they last for up to 3 months, and I can pull out exactly how many I want anytime I need a quick snack or breakfast.

Reheating

To bring frozen muffins back to life, I usually unwrap one and microwave it for about 20-30 seconds or pop it in a toaster oven at 350°F for 5-7 minutes. This warms them through and restores that fresh-baked feel and moisture—just like they came out of the oven.

FAQs

Can I use a different type of flour in Mom’s Zucchini Bread Muffins Recipe?

Absolutely! While all-purpose flour gives the best texture, you can substitute half with whole wheat flour for a nuttier flavor and added fiber. Just be mindful that using all whole wheat can make the muffins denser, so I recommend sticking to a 50/50 ratio if you want a healthier twist without sacrificing softness.
Do I need to peel the zucchini before grating?

No need to peel your zucchini! The skin is thin and soft, and it adds beautiful green flecks to the muffins. Just make sure to wash it well before grating.
How do I know when the muffins are done baking?

The best way is to insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, the muffins are ready. The tops should also be golden brown and slightly spring back when touched.
Can I make this recipe gluten-free?

You can try a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. Keep in mind that texture may vary slightly, so it’s a good idea to test with a small batch first. Adding a teaspoon of xanthan gum can help with binding if your blend doesn’t include it.
Can I substitute the vegetable oil with butter?

You can, but it will change the texture a bit. Butter tends to make baked goods a little denser and less moist. If you go this route, use melted butter and consider reducing it slightly to keep the batter from getting too wet.

Final Thoughts

Mom’s Zucchini Bread Muffins Recipe holds a very special place in my heart because it’s not just delicious—it’s a little hug on a plate. Whether you’re a seasoned baker or just starting out, this recipe offers comforting flavors and simple steps that anyone can follow. I can’t wait for you to make these in your own kitchen and share them with your loved ones—they really do bring people together in the best way. Happy baking!