Easy Zucchini Muffins Recipe - w/ Optional Chocolate Chips & Pecans (2024)

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These Easy Zucchini Muffins really are the BEST! They’re moist, fluffy, and loaded with optional chocolate chips and pecans! They’re perfect for breakfast, snacks, and bonus: they freeze great!

What better way to celebrate zucchini season than with the BEST easy zucchini muffins?! Personally, I can’t think of a better way. 😉 These zucchini muffins are quick, easy, and loaded with all sorts of yummy muffin goodies like cozy brown sugar and optional chocolate chips.

Ingredients

• Butter and Oil – butter provides a rich, better tasting muffin and oil keeps these light, fluffy, and moist. They work together to create the best flavor and texture!
• Eggs – provide structure and yield a tender texture.
• Sugar: Granulated Sugar and Brown Sugar – sweeten the muffins while also adding a caramel-y molasses flavor.
• Vanilla – provides depth of flavor.
• Flour – all-purpose flour will yield the best texture. Whole wheat pastry flour may also be used.
• Cinnamon – adds a cozy, warm flavor to the muffins.
• Salt – balances out the sweetness from the sugar while also enhancing the flavors of the other ingredients.
• Baking Soda and Baking Powder – our leavening agents that keep these muffins from becoming too dense.
• Zucchini – our MVP! Zucchini adds tons of moisture to these muffins.

How to make

1. Mix the butter, oil, eggs, sugars, and vanilla together in a large bowl, then fold in the dry ingredients!
2. Scoop the batter into a muffin tin and bake!

Zucchini muffins mix-ins

While I list these mix-ins as “optional”, I highly recommend using:

• Chopped pecans.You could also try walnuts or another nut, if desired!
• Chocolate chips. Use dark chocolate, milk chocolate, or semi-sweet!

How to grate and prepare zucchini for muffins

1. Wash and dry the zucchini. There’s no need to peel the skin.
2. Grate your zucchini with a box cheese grater onto a clean surface.
3. Fold the zucchini into the batter. There’s no need to squeeze the moisture from the zucchini.

Tips for making muffins

1. Use melted butter and oil. Melted butter for flavor and oil for moisture!
2. Spoon and level your flour. What does this mean? Use a spoon to spoon the flour into your measuring cup, then use a knife to level it off!
3. Don’t over mix or over bake. Both of these would lead to a dry muffin.

How to store

Cooled muffins will last in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.

To reheat: warm in the microwave for 30-60 seconds or until thawed.

– Jennifer