5 Best Zucchini Muffin Recipes for Breakfast | Easy & Delicious

5 Best Zucchini Muffin Recipes for Breakfast

Zucchini in a muffin? Believe it or not, it’s the secret ingredient every home baker needs in their arsenal. Not only does it add moisture and a subtle sweetness, but it also sneaks in a boost of nutrients to start your day on the right foot. Whether you’re a seasoned baker or new to the kitchen, these zucchini muffin recipes are a must-try. Perfect for breakfast or a snack on the go, they’re packed with flavor, easy to make, and full of healthy goodness. 

Below, you’ll discover five of my favorite zucchini muffin recipes, each with its unique twist. From classic cinnamon to chocolate chip indulgence, there’s something for everyone!

Why Muffins + Zucchini = A Winning Combo

Muffins are a breakfast staple for a reason. They’re easy to bake, portioned perfectly, and versatile enough for endless flavor combinations. When combined with zucchini, the result is a culinary delight. Not only does zucchini keep muffins moist without needing loads of oil or butter, but it also adds fiber, vitamins, and a mild taste that blends into the background, allowing other flavors to shine. 

Plus, who doesn’t love sneaking veggies into a sweet treat? It’s a win-win for your taste buds and your health! 

5 Must-Try Zucchini Muffin Recipes

1. Classic Cinnamon Zucchini Muffins

No-frills and full of cozy flavor, these cinnamon-spiced muffins are perfect for purists. 

Ingredients:

• 1 cup grated zucchini 
• 1 ½ cups all-purpose flour 
• ½ cup granulated sugar 
• ½ cup brown sugar 
• ½ tsp baking soda 
• ½ tsp baking powder 
• 1 tsp ground cinnamon 
• ½ tsp salt 
• 1 large egg 
• ⅓ cup vegetable oil 
• ½ tsp vanilla extract 

Steps to Bake:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. 
2. Mix together the dry ingredients (flour, sugar, cinnamon, baking soda, and salt). 
3. Whisk the egg, oil, and vanilla in a separate bowl. fold in zucchini. 
4. Combine wet and dry ingredients, being careful not to overmix. 
5. Divide the batter evenly and bake for 20–25 minutes. 

Pro Tip: Add a sprinkle of cinnamon sugar on top before baking for extra pizzazz!

A cozy, close-up shot of freshly baked cinnamon zucchini muffins resting on a white dish. The muffins are golden brown with slightly domed tops, sprinkled with a light dusting of cinnamon sugar for extra texture. In the background, a small bowl of grated zucchini and a cinnamon stick sit for context, with soft natural lighting streaming in to emphasize the warm, homemade feel of the scene.

2. Double Chocolate Zucchini Muffins

Because who says breakfast can’t feel like dessert? 

Ingredients:

• 1 cup grated zucchini 
• 1 cup all-purpose flour 
• ½ cup unsweetened cocoa powder 
• ¾ cup sugar 
• ½ tsp salt 
• ½ tsp baking soda 
• 1 tsp vanilla extract 
• ⅓ cup neutral oil (canola or vegetable) 
• ½ cup yogurt 
• ½ cup chocolate chips 

Steps to Bake:

1. Follow the same preheating and lining process. 
2. Whisk the dry ingredients in one bowl and the wet (plus zucchini) in another. Mix them gently together until combined. 
3. Fold in the chocolate chips and portion into the muffin tin. 
4. Bake for 18–22 minutes. 

Pro Tip: Use dark chocolate chips for a rich, indulgent flavor boost.

3. Lemon Poppy Seed Zucchini Muffins

Bright, zesty, and perfect for summer mornings. 

Ingredients:

• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1 ½ cups almond flour 
• ½ cup honey or maple syrup 
• 2 eggs 
• 1 tbsp lemon zest 
• 1 tbsp poppy seeds 
• ½ tsp baking soda 
• 1 tsp vanilla extract 

Steps to Bake:

1. Preheat to 350°F (175°C). 
2. Mix the ingredients until just combined. 
3. Bake for 20–25 minutes. 

Pro Tip: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice for extra zing!

4. Spiced Carrot-Zucchini Muffins

Think carrot cake meets zucchini bread—it’s perfection in a wrapper. 

Ingredients:

• 1 cup grated zucchini 
• ½ cup grated carrot 
• 1 ¼ cups whole wheat flour 
• ½ cup rolled oats 
• ½ cup brown sugar 
• 1 tsp cinnamon 
• ¼ tsp nutmeg 
• 1 tsp baking soda 
• 1 egg 
• ⅓ cup coconut oil (melted) 
• ½ cup raisins or chopped walnuts 

Steps to Bake:

1. Preheat oven to 375°F (190°C). 
2. Combine dry ingredients and mix thoroughly. 
3. Mix wet ingredients and stir in zucchini and carrot. Fold everything together. 
4. Bake for 22–26 minutes. 

Pro Tip: Toss raisins or walnuts in a bit of flour before mixing to prevent them from sinking. 

5. Savory Parmesan Zucchini Muffins

For when you’re craving something less sweet and a little more sophisticated. 

Ingredients:

• 1 cup grated zucchini 
• 1 cup all-purpose flour 
• ½ cup grated Parmesan cheese 
• ½ tsp baking powder 
• ½ tsp salt 
• ½ tsp black pepper 
• 2 eggs 
• ⅓ cup olive oil or melted butter 

Steps to Bake:

1. Preheat oven to 375°F (190°C). 
2. Mix dry ingredients, including cheese. 
3. Whisk wet ingredients and combine with zucchini. Mix together with dry ingredients. 
4. Bake for 18–22 minutes. 

Pro Tip: Pair these savory muffins with avocado and poached eggs for a brunch-worthy breakfast.

Read more: Easy Zucchini Noodles with Marinara | Low-Carb Pasta Fix

What You’ll Need to Get Started

Making zucchini muffins doesn’t require fancy tools. Chances are, you already have these on hand:

• Muffin tin + paper liners 
• Whisk and mixing bowls 
• Grater for the zucchini 
• Measuring cups and spoons 

Everything else falls under pantry basics—easy, right? 

Why Zucchini Muffins Are a Nutritional Powerhouse

Zucchini is low in calories, high in fiber, and packed with vitamins like C and A. When baked into muffins, it creates a satisfying treat that doesn’t compromise on health. Combine this with whole grains, natural sweeteners, or even add-ins like nuts and seeds, and you’ve got a balanced breakfast or snack.

Perfect Pairings for Your Zucchini Muffins

• Coffee for a bold, rich complement.
• Greek Yogurt or Cream Cheese Spread to add creaminess.
• Fresh Fruit for some natural sweetness and a pop of color.

Frequently Asked Questions

Do I need to peel the zucchini before grating it?

Nope! The skin is thin, soft, and packed with nutrients. Plus, graters handle it effortlessly. 

Can I make these recipes vegan?

Absolutely. Use flax eggs or mashed banana instead of eggs, and opt for plant-based yogurts and milks where needed. 

How should I store my zucchini muffins?

Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze and reheat when ready to enjoy.