Zucchini Muffins (Easy and Eggless)

These Zucchini Muffins are eggless, soft, fluffy, super moist, and loaded with shredded zucchini and chocolate chips. They are spiced with cinnamon and are perfectly enjoyable for breakfast or snacks!

Eggless Zucchini Muffins are beyond easy to make with a few ingredients. And they are easy to customize with the choice of nuts, spices, dried fruits, or chocolate chips.

Jump to:

• Why Baking With Zucchini?
• About Zucchini Muffins
• Why You Will Love These Muffins
• Ingredients
• How To Make Eggless Zucchini Muffins
• Storing Suggestions
• Helpful Tips
• More Eggless Muffins
• Recipe Card

Why Baking With Zucchini?

It is fun to incorporate zucchini in baking recipes. This vegetable is flavorless but provides pure moisture. So the baked goods with zucchini come out moist and tender without any green vegetable flavor. So if you like to bake with carrots and have never tried zucchini, it is the time now.

About Zucchini Muffins

Not only fruits, but I love to add zucchini and carrots to my baking desserts. They add nutritional value without any vegetable flavors. And certain spices, nuts, and dried fruits pair well with these vegetables.

I have already posted the recipe for Eggless Zucchini Bread. And so, I was also thinking of posting my favorite muffin recipe. These Zucchini Muffins are super easy to make with only a few ingredients. They are super moist, fluffy, full of zucchini and chocolate chips, and perfectly sweetened.

I spiced the muffins with cinnamon and flavored them with vanilla. But you can easily customize the batter and add your choice of spices. For example, you can add cardamom, nutmeg, ginger, or allspice.

Also, other than chocolate chips, add pecans, walnuts, raisins, or cranberries if you like. If you decide to add nuts, it is best to toast them lightly before chopping.

There is no need for an electric mixer to make the batter. To make the batter, we need mixing bowls, a spatula, and a whisk.

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour, and I will recommend using the same.
2. Baking Powder and Baking Soda: These leavening agents are necessary to lift eggless zucchini muffins and make them light.
3. Salt: I like to add salt to contrast the sweetness.
4. Zucchini: I have not peeled the zucchini before shredding. But you can peel if you prefer that way. Also, do not squeeze the moisture out of shredded zucchini. But if your zucchini is too wet, blot it lightly with a paper towel before adding it to the batter. Use the larger grater to shred the zucchini.
5. Ground Cinnamon: It goes super well with eggless zucchini muffins. But with cinnamon, you can also pair other spices like nutmeg, cardamom, or ginger. Or, skip cinnamon if you do not want spice in your muffins.
6. Sugar: I have used brown sugar and granulated sugar. Brown sugar provides extra moisture to the muffins.
7. Butter and Oil: I used both melted unsalted butter and oil for this recipe. Butter provides a nice buttery flavor to the muffins. And oil makes the muffins light and moist. I have used sunflower oil, but you can add any other neutral-flavored oil or melted coconut oil.
8. Sour Cream: I have used full-fat sour cream for the moist and rich muffins. However, we do not need too much of it, as zucchini provides the necessary moisture to the muffins. Make sure to bring the sour cream to room temperature before using it in the recipe. You can use plain yogurt instead if you don’t have sour cream.
9. Vanilla: It provides a sweet and warm flavor to the muffins. Try to use pure vanilla extract if possible.
10. Chocolate Chips: I have added mini semi-sweet chocolate chips to the muffins. However, it is optional, and you can skip it. Or add nuts or raisins to the muffins.

How To Make Eggless Zucchini Muffins

• Preheat the oven to 425°F (220°C).
• Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside. If using paper liners, lightly grease them as well.
• Whisk the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl until well combined.

• Add chocolate chips to the flour mixture and stir well.
• You can skip adding chocolate chips or add your choice of chopped nuts.

• In a large bowl, whisk melted butter, oil, granulated sugar, brown sugar, sour cream, and vanilla until well combined.

• Add shredded zucchini to the wet mixture and mix well.

• Add dry ingredients to the wet mixture and gently mix until just combined.
• Do not overmix.

• Divide the batter evenly between the muffin liners.
• Fill each muffin liner all the way up to the top.
• I recommend using an ice cream scoop for easy and even distribution of the batter.

• Bake the muffins for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
• Continue baking for 15-17 minutes or until the cake tester inserted in the center comes out clean.
• Because every oven is different, keep an eye on the oven after 15 minutes of baking.
• Remove the muffins from the oven and let them cool in the pan for 5 minutes.

• Then transfer them onto a cooling rack and let them cool completely before serving.

Storing Suggestions

• Zucchini Muffins stay at room temperature for up to 3 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week.
• You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.

Helpful Tips

• Measuring The Ingredients: For the perfect muffins, measure the flour and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
• Flour: Swap half of the all-purpose flour with whole wheat flour or white whole wheat flour if you prefer.
• Zucchini: I have not peeled the zucchini before shredding. But you can peel if you prefer that way. Also, do not squeeze the moisture out of shredded zucchini. But if your zucchini is too wet, blot it lightly with a paper towel before adding it to the batter.
• Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with white sugar if you do not have it.
• Spices: Add the spices of your choice to these muffins with cinnamon or instead of cinnamon. The recommendations are cardamom, ginger, nutmeg, and allspice.
• Chocolate Chips: You can make these Zucchini Muffins without any add-ins. But I like to pair chocolate or nuts with zucchini baked goods. So in this recipe, I have added mini semi-sweet chocolate chips. However, you can add lightly toasted walnuts or pecans instead of chocolate chips.
• Filling The Muffin Tins: For tall muffin tops, fill the muffin tins all the way to the top. This will ensure that the Zucchini Muffins rise well and have nice domed muffin tops.

More Eggless Muffins

Recipe Card