Garden Fresh Zucchini Muffins (Easy, Moist, and Made from Scratch)
Looking for a creative way to incorporate veggies into your diet? Try our mouthwatering zucchini muffins that are both nutritious and delectable.
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Looking for a simple, delicious way to use up your garden zucchini? These garden fresh zucchini muffins are the perfect from-scratch treat. Soft, moist, and packed with flavor, they’re easy to whip up with just a handful of pantry staples. Whether you’re baking for breakfast, snacks, or a lunchbox surprise, this zucchini muffin recipe is one your family will love.
Made with real ingredients and minimal fuss, these muffins are a great way to sneak in veggies while still satisfying your sweet tooth. Even picky eaters will be asking for seconds!
Why You’ll Love These Garden Fresh Zucchini Muffins
These garden fresh zucchini muffins are everything you want in a quick, homemade baked, moist, flavorful, and incredibly easy to make. Whether you’re looking to use up an abundance of garden zucchini or just want a healthier muffin option, this recipe checks all the boxes.
- Packed with wholesome ingredients – Made from scratch with real, simple ingredients you likely already have in your kitchen.
- Naturally moist and tender – Thanks to the fresh grated zucchini, these muffins stay soft and never dry out.
- Versatile and family-friendly – Perfect for breakfast, school lunches, snacks, or even a light dessert. You can even add chocolate chips, banana, or a cream cheese frosting for a twist!
- Great way to use garden produce – If your summer garden is overflowing with zucchini, this is a delicious and practical way to enjoy it.
- Freezer-friendly and meal-prep approved – Make a batch (or two!) and freeze the extras for busy mornings or last-minute snacks.
Once you try these muffins, they’re sure to become a go-to recipe in your kitchen, especially during zucchini season!
Equipment
You don’t need fancy tools to make this easy zucchini muffin recipe, but here’s what I recommend for best results:
- Mixing bowls – One for dry ingredients and one for wet.
- Mixer – A stand mixer or hand mixer works great, but a whisk and spoon will do in a pinch.
- Muffin tin – Standard 12-cup muffin tin.
- Muffin liners – Or grease the tin well if you’re not using liners.
- Food processor or box grater – For shredding the zucchini.
- Fine mesh strainer – To press out excess water from the zucchini (a regular strainer won’t work well for this).
- Cookie scoop or spoon – To evenly portion the batter into the muffin cups.
Ingredients You’ll Need
These garden fresh zucchini muffins come together with basic pantry staples and freshly shredded zucchini. Here’s what you’ll need:
- Zucchinis, shredded and drained
- Large eggs
- Sugar – I prefer organic cane sugar, but brown sugar works too (just note it’ll add a richer flavor).
- All-purpose flour – You can substitute whole wheat or freshly milled flour if you prefer.
- Vanilla extract
- Ground cinnamon
- Salt
- Baking soda
- Baking powder
- Melted lard – You can also use vegetable oil, coconut oil, or butter if you prefer.
Optional Add-Ins:
- Cream cheese frosting for a dessert-style treat
- Chocolate chips or mini chips
- Chopped nuts (like walnuts or pecans)
- Shredded carrots or mashed banana
How to Make Garden Fresh Zucchini Muffins (Step-by-Step)
These muffins come together quickly and easily. Here’s how to make the best garden fresh zucchini muffins:
1. Prep your oven and muffin tin
Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease it.
2. Wash, shred, and strain the zucchini
Wash your zucchinis well. You can peel and deseed them, but I prefer to leave the peel for added texture and nutrients.
Use a box grater or food processor to shred the zucchini, then place it in a fine mesh strainer. Press down or squeeze gently to remove excess moisture; this step is key to keeping your muffins from getting soggy.
3. Mix dry ingredients
In a large bowl, combine: flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir until well combined.
4. Mix wet ingredients
In another bowl, whisk together: eggs, vanilla, and melted lard (or oil). Mix until well combined.
5. Combine and fold in the zucchini
Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the shredded zucchini. Be careful not to overmix; doing so can make the batter too watery or dense.
6. Fill muffin cups
Use a cookie scoop or spoon to fill each muffin liner about 2/3 full.
7. Bake and cool
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for a few minutes, then transfer to a wire rack.
Storing and Freezing Tips
These muffins store beautifully, making them perfect for meal prep or quick snacks!
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep them in the fridge for up to a week—just let them come to room temperature before serving.
- Freezer: Let muffins cool completely, then place in a freezer bag or an airtight container. Store for up to 3 months. Thaw overnight on the counter or pop in the microwave for a warm, quick treat.
Tip: Freeze individually for easy grab-and-go breakfasts!
FAQs About Zucchini Muffins
Can I make these zucchini muffins gluten-free?
Yes! Simply swap the all-purpose flour with a 1:1 gluten-free baking blend.
Do zucchini muffins need to be refrigerated?
Not necessarily. They’ll keep for a few days on the counter, but refrigeration extends their shelf life.
Can I turn this into zucchini bread?
Absolutely! Pour the batter into a greased loaf pan and bake for about 50–60 minutes, or until a toothpick comes out clean. For more thorough directions, you can get my zucchini bread recipe.
What else can I add to these muffins?
Mini chocolate chips, chopped nuts, shredded carrots, mashed banana, or even a swirl of cream cheese frosting on top.
Can I use frozen zucchini?
Yes, just thaw and drain it well. Squeeze out as much water as possible to avoid soggy muffins.
Try More Garden-Fresh Recipes
Love using what you grow? Here are a few more from-scratch recipes using garden produce:
Be sure to explore more wholesome, garden-to-table recipes right here on Lewis Acres Homestead!
These garden fresh zucchini muffins are one of my favorite ways to use up extra zucchini from the summer harvest. They’re soft, moist, and just sweet enough, making them perfect for breakfast, dessert, or a snack on the go.
Whether you’re baking for your family, prepping for the week, or just making use of homegrown goodness, this recipe is a keeper. Don’t forget to leave a comment or rating below if you try it. I’d love to hear how they turned out!
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