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This easy zucchini muffins recipe is made with banana muffin mix, shredded zucchini, cinnamon, brown sugar, and vanilla. They bake up moist with a hearty texture, and they are just sweet enough without feeling like dessert.

zucchini muffins recipe one muffin on plate

This is a simple recipe for breakfast, afternoon snacks, or lunch boxes, especially during the summer months when fresh zucchini is easy to find and plentiful.

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Why You’ll Love This Recipe

These zucchini muffins are quick to make, moist, and full of hearty flavor. The banana muffin mix gives them a lightly sweet banana taste, while the shredded zucchini adds moisture without making the muffins heavy.They are made with simple ingredients, and there’s no need for muffin liners. Just spray the muffin pan well with Baker’s Joy, and the muffins release easily after baking.

Ingredient Notes

zucchini muffins recipe ingredients kodiak muffin mix

Kodiak banana muffin mix: Kodiak banana muffin mix is made with 100% whole grain wheat flour and 100% whole grain oat flour, which gives these muffins a hearty texture and a light banana flavor. The mix also adds a nice protein boost. According to the recipe card calculation, each muffin has about 8 grams of protein.
Shredded zucchini: Use fresh zucchini that has been washed and shredded. There is no need to peel it. Frozen shredded zucchini can also be used. Thaw it first, but do not drain it. Add the zucchini and any liquid from the bag to the muffin batter.
Extra light olive oil: Extra light olive oil keeps the muffins moist without adding a strong olive oil flavor. It also helped the muffins release nicely from the pan. Any neutral oil can be used.
Brown sugar: Just two tablespoons of brown sugar adds a little sweetness and helps soften the whole grain texture. These muffins are not overly sweet.
Milk: Any milk you have on hand should work. The recipe was tested with 2% milk.
Eggs: Two eggs help the muffins rise and hold together.
Vanilla and cinnamon: These simple additions bring out the banana flavor in the muffin mix and pair well with the zucchini.

How To Make Zucchini Muffins

zucchini muffins recipe batter in bowl and muffin pan

Preheat your oven to 425 degrees F.
Spray a 12-vessel muffin pan with nonstick spray. Set aside.
In a large bowl, add the eggs, olive oil, milk, brown sugar, and vanilla.
Mix by hand until well combined
Add the Kodiak muffin mix and cinnamon. Mix again.
Fold in the zucchini.
Using a large cookie scoop, divide the muffin batter between the 12 muffin vessels.
Bake at 425 degrees F for 6 minutes. Without opening the oven door, lower temperature to 350 degrees F.
Bake for 10-15 minutes more. Muffins are done when they are slightly domed and the middle is set. Do not overbake.
Let cool in muffin pan for 5 minutes. Transfer to a cooling rack.

zucchini muffins recipe baked in muffin pan

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How to Store and Freeze

Store the cooled muffins in an airtight container at room temperature for up to 2 days. After that, place them in the refrigerator so they stay fresh a little longer.
To freeze, let the muffins cool completely. Place them in a freezer-safe container or resealable freezer bag, and freeze for up to 3 months. For extra protection, wrap each muffin individually before placing them in the container or bag.
To thaw, set the muffins on the counter until they reach room temperature, or place one in the microwave for a few seconds. They are good plain, but also delicious warmed slightly and served with a little butter.

Zucchini Muffins Recipe

By: Ann Drake

Easy zucchini muffins made with banana muffin mix, shredded zucchini, cinnamon, and brown sugar. Moist, hearty, and simple.

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Prep Time 15

Cook Time 21

Cooling Time 5

Total Time 41

Servings muffins

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Ingredients

Instructions

Preheat your oven to 425 degrees F.
Spray a 12-vessel muffin pan with nonstick spray. Set aside.
In a large bowl, add the eggs, olive oil, milk, brown sugar, and vanilla.
Mix by hand until well combined
Add the Kodiak muffin mix and cinnamon. Mix again.
Fold in the zucchini.
Using a large cookie scoop, divide the muffin batter between the 12 muffin vessels.
Bake at 425 degrees F for 6 minutes. Without opening the oven door, lower the temperature to 350 degrees F.
Bake for 10-15 minutes more. Muffins are done when they are slightly domed and the middle is set.
Let cool in muffin pan for 5 minutes. Transfer to a cooling rack.

Notes

I prepare my baking pans with Baker’s Joy.
If your zucchini is frozen and then thawed, do not drain. Add all the liquid, along with the zucchini, to the batter.

Nutrition Facts

Zucchini Muffins Recipe

Serving Size

1 muffin

Amount per Serving

Calories

207

% Daily Value*

Fat

Cholesterol

Sodium

207

Potassium

256

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

If you try this recipe, I’d love to hear what you think. A quick rating or comment is always appreciated, and helps other readers too.

These zucchini muffins are a simple way to use fresh or frozen shredded zucchini, and the banana muffin mix makes the recipe quick from start to finish. They are moist, hearty, and just sweet enough, which makes them perfect for breakfast, snacks, or sharing with a friend. For more ways to use zucchini, take a look at this easy zucchini bread recipe, this family-friendly skillet zucchini lasagna, and this rich chocolate zucchini cake. All three are reader favorites, and they are especially helpful to have on hand during zucchini season.