Don’t lose it – use it! Zucchini muffins to the rescue.

zuc·chi·ni [zoo-kee-nee]  –noun, plural -ni, -nis.
1. a variety of summer squash that is shaped like a cucumber and that has a smooth, dark-green skin.
2. the plant bearing this fruit.
Also called, especially British, courgette.

Zucchini. Courgette. What fancy names for this least fancy member of your backyard garden!

Zucchini is easy to grow. And even easier to grow REALLY BIG.

How many times have you wandered through the garden, on a beautiful dewy summer morning, and practically tripped over a giant baseball bat of a zucchini? I mean, how DO they grow so big, so fast?

Certainly not loving care; they seem to grow easily, anywhere, for anyone.

And it’s not Miracle-Gro. In fact, I’m betting a lot of gardeners wish they could purchase Miracle-ANTI-Gro, to keep those zucchini from becoming The Squash That Ate Manhattan.

If you pick them when they’re young – say, 8” or so – they’re very nice sliced, sautéed, and finished with a splash of soy sauce and a pinch of ginger.

A bit bigger, you can chunk them up and turn them into zucchini caponata.

Bigger still… well, now you start getting into grating and chopping territory.

As in a recipe that calls for “2 cups grated or finely chopped zucchini.”

As in this recipe: The Shipyard Galley’s Zucchini Muffins.

Preheat the oven to 375°F. Line muffin tin(s) with papers, or grease each cup. Since this recipe makes 18 muffins, you’ll use two tins; or simply bake as many as you want, and refrigerate the remaining batter, to use up to 4 days later.

Place the following in a bowl:

2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1/2 teaspoon vanilla extract

Beat until smooth.

Add the following:

1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon

Beat until smooth again.

Add 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour, beating gently until thoroughly combined.

Add 2 cups (about 12 ounces) grated zucchini, 1 cup chopped walnuts, and 1/2 to 1 cup raisins or currants.

Beat gently, just to combine.

Scoop the batter into the prepared muffin cups; a muffin scoop does a good job here.

Fill the muffin cups about 3/4 full.

Next, I sprinkled half the muffins with coarse white sparkling sugar, a step I take with just about every muffin or scone I bake. The sugar adds nice crunch and a pretty, sparkly appearance.

However, in this case – bad move! You’ll see why later.

Bake the muffins for 25 minutes.

A cake tester inserted into one of the center muffins should come out clean.

Yeah, look at those muffins on the right, the ones I sprinkled with sugar. Cool – they’re rising GREAT!

So pretty – sparkling sugar triumphs again!

Or not. As soon as I took the sugared muffins out of the pan, their tops just completely collapsed.

Somehow, the sugar had melted, then flaked off when I moved them, revealing “bald” muffin tops underneath. Not a pretty sight. Really, what’s up with that?

I don’t know, but in this case, skip the sugar topping – basic is beautiful!

Read, bake, and review (please) our recipe for The Shipyard Galley’s Zucchini Muffins.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Debralea

    Why is there no milk in most zucchini muffin recipes, but most of my muffin recipes DO include milk? I had to go back and read the recipe a few times to make sure I was doing it right. They turned out delicious, but I was confused.

    1. The Baker's Hotline

      I don’t think there is a law against using milk in zucchini baked goods, and some zucchini muffin recipes do call for milk. It may have to do with all the moisture zucchinis bring to baked goods. Barb@KAF

    1. The Baker's Hotline

      Yes, it might be a meal for some so maybe stop after just one (if that’s possible?). Elisabeth@KAF

  2. Adele

    This may be a silly question, but here goes: I see recipes (like this one for zucchini muffins) which state to grate so many cups of an ingredient. I have one of those old box graters (about 30 years old) with a different size hole on each side. How do you know which side to use? Will it effect the end result if you use the wrong grating side? This has actually stopped me from making some things, since I don’t know how large or small the grated item needed to be or if it really makes a difference.

    Thanks for your help on this!
    The four sided graters tend to have ultra-coarse, coarse, and fine graters, plus a slicer for sides. On the wide sides of your grater, you will have small holes, and then those larger holes. You are going to want to use those larger holes for this recipe, to grate. It makes a difference in the resulting consistency. Hope that helps! ~Jessica@KAF

  3. nhartford

    This recipe is similar to my zucchini bread recipe. I vary it by using half applesauce and half oil… it seems to work very well.
    I haven’t had good luck freezing zucchini, but I will try your method of squeezing some of the liquid out before I freeze it -maybe that will help.

  4. chitv


    Thank you for this recipe. I love healthy yummy muffins. I however did not like my choice of adding dried cranberries…which was then the only choice available in my cupboard. Otherwise they had the perfect taste, especially since I reduced the sugar. Thank you again for all your dedication and generous hearts.

    Chit from the Philippines

  5. riverpinballwizard

    I think I’ve about given up on recipes from KAF. Nice products but talk about unhealthy recipes. Sugar…..sugar….and more sugar.
    I am sorry that you are finding the recipes to be too high in sugar. Please feel free to reduce the sugar in the recipe by 1/2 cup at a time, or replace some of it with honey or maple syrup. ~Amy

  6. mumpy

    and if someone – who shall remain grandson – ate all your raisins, an equal amount of dried apple dices tastes delicious too!
    Love it! Thanks for the variation. ~Jessica

  7. biobaker

    I was so excited to see a new zucchini muffin recipe…until I read the recipe. In my household we call anything with this much sugar and oil a cupcake, not a muffin. I know that these very sweet and fluffy “muffins” are very popular with a lot of folks, but I’d love to see a zucchini muffin with less sugar and oil. I do have a great “Morning Glory” muffin that can accept grated zucchini, but some variety would be nice. Does anyone have any suggestions?
    Feel free to reduce your oil to 3/4 cup and the sugar by 1/2 cup at a time. If you go as far as 3/4-1 cup reduction of sugar, you will notice a textural difference in the results. ~Amy


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