Garden Zucchini Muffins

This years harvest brought us an excessive amount of tomatoes, varieties of peppers, carrots, lettuce and some massive zucchinis!  I love having fresh produce that we can pick anytime that we need it, and more so knowing that it was grown organically! It’s a great hobby and very rewarding! 

We’ve been able to make salsas a few times a week, have fresh vegetables for snacks and stir-frys, and my husband has taken up a new hobby of making all kinds of hot sauces (I’ll have to get some of those recipes from him to share on here!). 

Now, if you’re anything like me, the minute the temps start cooling off you start busting out your favorite crock pot recipes and go into full on baking mode! Something about the warm, sweet smells from freshly baked goods puts me into my happy place and gives me all the fall feels! 

How many of you have children that refuse to come near any green vegetables? That’s when you have to get creative and find ways to sneak it into their meals. Maybe it’s adding some kale and spinach to their smoothies, or maybe it’s giving these amazing zucchini muffins a try!

These muffins are so easy to make. They come out delicious with the perfect amount of sweetness! Your kids will never know that they are enjoying a vegetable! They were also gone within seconds when I brought a batch to work! 

You can also easily turn these into cupcakes, by adding a cream cheese frosting! 

I’d love to hear your feedback on if these were a big hit in your house this fall! 

Garden Zucchini Muffins

Prep Time15 mins
Cook Time25 mins
Course: Breakfast, Snack
Keyword: Muffins, Zucchini
Servings: 18
Author: punkinsdonuts


  • 2 3/4 Cups Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1 1/4 Tsp Cinnamon
  • 1 Tsp Nutmeg
  • 1/4 Tsp Salt
  • 1 Cup Sugar
  • 1/3 Cup Brown Sugar
  • 2 Tsp Vanilla Extract
  • 2 Large Eggs
  • 3/4 Cup Melted Butter
  • 3 Cups Zucchini (use cheesecloth or paper towels to ring out excess water)


  • Preheat oven to 350°F.
  • In one bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  • In a separate bowl, mix sugars, eggs, vanilla. Fold in your zucchini and melted butter.
  • Using butter or vegetable oil, lightly grease your muffin tin (or use cupcake liners).
    Fill each muffin cup just below the rim. (equivalent to 2 tablespoons or 1 large ice cream scoop)
  • Bake at 350° for 25-35 minutes. At the 25 minute mark, start checking your muffins using a toothpick. Once the toothpick comes out clean, then your muffins are done!
  • Remove from the oven, let cool and enjoy!!
  • *If you want to make these as a dessert, turn them into cupcakes by adding some cream cheese frosting!

Leave a Reply

Your email address will not be published. Required fields are marked *