My zucchini muffin recipe bridges summer to fall with fresh shredded zucchini and raisins in a tender muffin topped with warm cinnamon sugar.
If you like this recipe, check out my Bakery Style Pistachio Muffins next!
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There’s a bounty of fresh zucchini around toward the end of summer. When that happens bake a batch of these muffins! My zucchini muffins are filled with fresh shredded zucchini and raisins. You could choose to add chocolate chips or walnuts too. And the top of the muffins have a satisfying crunch from cinnamon sugar shaken on right before baking. They are a quick and satisfying breakfast on the go. Or a delicious snack for your kids after school.
More muffin recipes
Ingredients for zucchini muffin recipe
- Zucchini – One dozen muffins uses one and a half cups of fresh shredded zucchini. I found that one medium zucchini was enough.
- Dry Ingredients – All-purpose flour, cinnamon, baking powder, baking soda and salt.
- Wet Ingredients – Both granulated sugar and brown sugar combine with vegetable oil, one large egg and vanilla. Unsweetened applesauce is also mixed in with the raisins to help and plump them up before baking.
- Additions – My recipe calls for one cup of raisins. You could replace them with an equal amount of chocolate chips or chopped walnuts if you prefer.
- Crunchy Topping – I always have a cinnamon sugar jar on hand. So I sprinkled each muffin generously with cinnamon sugar before baking. The ratio for mixing sugar with cinnamon is 4:1 – so for example two tablespoons of granulated sugar plus 1/2 teaspoon of ground cinnamon.
Instructions
You’ll need three bowls, a nonstick 12-cup muffin pan, 12 paper muffin cups (I highly recommend the tulip paper liners you see pictured), a whisk, 1/4-cup capacity muffin scoop and rubber spatula. Plus measuring cups and spoons. Everything is linked further down in the post.
Preheat oven to 425 degrees F. In a large bowl, stir together the shredded zucchini with the raisins and applesauce. Set aside. In a small bowl, whisk together the dry ingredients. In a separate medium bowl, whisk together the sugars, oil, egg and vanilla until smooth.
Use a spatula to scrape the sugar and oil mixture into the bowl with the zucchini. Stir well to combine. Add the flour mixture and gently stir until no flour streaks remain. Line a nonstick muffin tin with 12 paper muffin liners. Use a 1/4-cup measuring scoop to divide the batter evenly. It is not a thick batter. Sprinkle the tops of the muffins with cinnamon sugar.
Bake on the center rack at 425 degrees F for 7 minutes. Don’t open the oven door, reduce the oven temperature to 350 degrees F and continue to bake for 3 more minutes. Rotate the pan front to back and continue to bake at 350 degrees F for an additional 12 – 14 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling on the counter to room temperature. Keep scrolling for my free printable recipe card and video tutorial.
Serving suggestions
I think zucchini muffins make an excellent snack. Here’s some more of my favorite recipes for snacks, back to school or otherwise –
Storage directions
Store leftover muffins in an airtight container. They will stay fresh at room temperature or in the refrigerator for 2-4 days. They freeze well too. Make sure they are completely cool. Wrap them individually in plastic wrap, then store in an air tight container or heavy duty freezer bag. You can freeze them for up to one month.
Kitchen tools
- Nonstick muffin tins – this is my favorite brand
- These tulip folded paper muffin liners – they are a game changer
- A 1/4-cup capacity muffin scoop
- Mixing bowl set with lids
- Magnetic measuring spoons
- Metal stackable measuring cups
Video
Zucchini Muffin Recipe
Equipment
- 1 12-cup muffin tin, nonstick
Ingredients
- 1 1/2 cups zucchini shredded
- 1 cup raisins
- 1/4 cup unsweetened applesauce
- 1 1/2 cup all-purpose flour
- 2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, stir together the shredded zucchini with the raisins and applesauce. Set aside.
- n a small bowl, whisk together the flour, two teaspoons of cinnamon, baking powder, baking soda and salt.
- In a separate medium bowl, whisk together the granulated sugar, brown sugar, oil, egg and vanilla until smooth.
- Use a spatula to scrape the sugar and oil mixture into the bowl with the zucchini, raisins and applesauce. Stir well to combine.
- Add the flour mixture and gently stir until no flour streaks remain. Line a nonstick muffin tin with 12 paper muffin liners. Use a 1/4-cup measuring scoop to divide the batter evenly.
- Stir together the remaining two tablespoons of sugar and 1/2 teaspoon of cinnamon. Sprinkle the tops of the muffins with this cinnamon sugar.
- Bake on the center rack at 425 degrees F for 7 minutes. Don’t open the oven door, reduce the oven temperature to 350 degrees F and continue to bake for 3 more minutes. Rotate the pan front to back and continue to bake at 350 degrees F for an additional 12 – 14 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling to room temperature.
Nutrition
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