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Moist Zucchini Muffins Recipe Easy Homemade Walnut Muffins to Try

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These moist zucchini muffins with toasted walnuts are easy to make, perfect for breakfast or snacks, and deliver a tender crumb with a nutty crunch. A wholesome treat that sneaks veggies into a delicious baked good.

Ingredients

Scale
  • 2 cups (200g) shredded zucchini, squeezed to remove excess water
  • 1 ½ cups (190g) all-purpose flour (can swap for whole wheat or gluten-free flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg (optional)
  • ¾ cup (150g) granulated sugar (can reduce or use coconut sugar)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (100g) walnuts, roughly chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. Grate the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. Toast the walnuts by spreading them on a baking sheet and baking for 5-7 minutes. Remove and let cool.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
  5. In a medium bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
  6. Stir the shredded zucchini into the wet mixture until evenly distributed.
  7. Gradually add the dry ingredients to the wet, folding gently with a spatula or wooden spoon until just combined.
  8. Fold in the cooled toasted walnuts gently to distribute evenly.
  9. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  10. Bake for 20-25 minutes, checking at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Toast walnuts carefully to enhance flavor without burning. Do not overmix batter to keep muffins tender. Use room temperature eggs for better batter consistency. Oven temperatures vary; check muffins early to avoid overbaking.

Nutrition

Keywords: zucchini muffins, walnut muffins, moist muffins, easy muffins, homemade muffins, healthy muffins, vegetable muffins, quick muffins

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