Photo: Johnny Autry; Styling: Cindy Barr
Serves 12 (serving size: 2 muffins)

These are tasty for breakfast or as a snack. For even portions, use a small ice-cream scoop to spoon the batter into the muffin cups.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


December 20, 2017
My family thought these muffins were really good.  They were easy to make and I made them with some frozen zucchini from our garden.  

laurali99's Review

October 01, 2013
great, easy recipe

Bngbedard's Review

May 11, 2013
I did make an adjustment as stated in another review and added the brown sugar to the liquid items. My problem was the zucchini. It was too big. Next time, I will mince the zucchini. Other than that (they were too "clunky") they tasted great!

TheMomChef's Review

May 27, 2013
This is the first zucchini bread/muffin recipe that our daughter has enjoyed. I followed the recipe exactly and the muffins came out perfectly, not greasy, not hockey pucks. It's hard to eat just one because they are so very delicious. You can read my full review at Taking On Magazines:

Ticizz's Review

July 25, 2014

detailaddict's Review

January 22, 2014
I had similar results to the others' in that the "batter" was almost crumbly and I ended up with zucchini bread "blobs" that didn't rise much if at all. They were tasty however despite my deliberate omission of the sugar (which may have made them even crumblier; or not, as sugar liquefies in baking) - and even strangely addictive. I used freshly milled white wheat flour, measured by weight; so this may also have affected texture; although I used closer to a full cup of zucchini to use up the 1/2 squash I had - which would have added extra moisture. In any case I would make these again, bumping up the milk for a more muffin-like result. UPDATE: I tried the recipe again, still omitting the sugar but finely shredding half the zucchini (as a finer shred may be how a whole squash = 2/3c.) and using 1/2 cup milk, and they were perfect.

JKogler's Review

June 12, 2013

MissGore's Review

May 17, 2013
I followed FrugalOrganic's suggestion of adding more zucchini and a 1/4 cup of applesauce and they turned out perfectly. I made normal sized muffins instead of the mini's. They had to bake for about 15-20 minutes and the batter made 9 muffins. Delicious and easy to pack for breakfast at the office.

Stormingaston's Review

May 23, 2014
These muffins were excellent. I tweaked it for gluten and diary free. super easy which I love. For the flr, I used Bob's Red Mill multipurpose flour, for the oil, I used coconut oil, for the butter I used palm oil and for the milk, I used almond milk. The muffins cooked almost 8 minutes longer but they turned out perfect!!

CourtneyStinson's Review

April 16, 2013
I'm giving 4 stars over 5 because I had to alter the directions to get what I believe is a better end product. The ingredients however are perfectly balanced. My muffins turned out light and fluffy with a great balance of flavor and texture, not greasy at all. However, I didn't follow the directions exactly as printed. I mixed the brown sugar in with the wet ingredients instead of the dry. Then I combined the wet and dry ingredients, being very careful not to over-work the batter which can result in hockey pucks instead of muffins. I also added a tablespoon of ground flaxseed to my recipe for a little nutrition boost. These are terrific and will be a staple recipe in my household from now on.