Moist and scrumptious, these Cinnamon Zucchini Muffins with a gentle kiss of spice are a marvelous way to start your morning! 

Easy Zucchini Muffins with a gentle kiss of cinnamon are perfect for a quick breakfast or snack. Simple to prepare, they are a summer favorite!

Cinnamon Zucchini Muffins on a small white plate with green grapes

Why You Must Make this Zucchini Muffin Recipe

  • There is built-in portion control!
  • These muffins are perfect to use up some of your zucchini crop.
  • They are tender, moist and delicious!!

There are two particular picky eaters in my immediate family. The hubby has zucchini on his list of dreaded vegetables along with sugar snap peas, rainbow carrots, and Brussels sprouts. He claims he just has a discerning palate. Ha! And even though muffins are basically unfrosted cupcakes, he steers clear.

The persnickety daughter is even worse. She’ll eat spinach in stuffed shells and my spinach souffle, but that’s it as far as veggies go. But adding a generous amount of shredded zucchini to a batch of muffins piqued her interest, even the bits of green didn’t dissuade her!

Cinnamon Zucchini Muffins on a white plate in a double white paper muffin wrapper

Kid-Friendly Zucchini Muffins

Katie does enjoy my zucchini bread so I transformed a tried and true recipe into muffins for a quick, delicious breakfast with the bonus of being chock full of veggies. Who wouldn’t want to start the day with one of these Easy Zucchini Muffins???? It’s a muffin, not a cupcake, so it’s perfectly legal for breakfast, right? Katie was a fan, so I knew this cinnamon zucchini muffin recipe was a winner.

And if you’re looking for more muffin recipes, I’m loving the look of these Blueberry Muffins with Crumb Topping and these Glazed Apple Coffeecake Muffins! Katie also endorses these Buttermilk Bran Muffins and Pumpkin Muffins. For more muffins and quick bread, check out my Bread Recipes.

PRO-Tip: Do not over-mix muffin batter. Once the liquid is added to the dry ingredients with the leavening, stir by hand just until moistened. Over mixing will cause tunnels and peaked versus rounded tops like in my cinnamon zucchini muffins.

Cinnamon Zucchini Muffins on a white plate with a square basket of muffins in the background

More Zucchini Recipes You’ll Love:

Cinnamon Zucchini Muffins Recipe

Cinnamon Zucchini Muffins Recipe

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 14 muffins

Sweet, tender zucchini muffins are an easy way to get your kids to eat their vegetables. Recipe adapted from Baking Illustrated and Taste of Home



  • 1 pound zucchini, unpeeled and grated
  • ¾ cup plus 2 tablespoons sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup brown sugar
  • ¼ cup plain Greek yogurt
  • 2 eggs
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla
  • 6 tablespoons butter, melted and cooled


  1. Preheat oven to 375º. Line muffin tin with 12 paper liners. Line two ½ cup ramekins with paper liners. Set aside.
  2. Put shredded zucchini in a strainer over a bowl and toss with the 2 tablespoons of sugar. Allow to drain for about 30 minutes.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  4. In another bowl, whisk together the remaining ¾ cup sugar, ½ cup brown sugar, yogurt, 2 eggs, lemon juice, vanilla and butter. Set aside.
  5. Squeeze zucchini to remove excess liquid, then stir zucchini into yogurt mixture.
  6. When well mixed, add the flour mixture and stir till just combined.
  7. Scoop about ¼ cup of batter per muffin.
  8. Bake for about 22-25 minutes or till a toothpick inserted into the center of a muffin comes out clean.
  9. Cool for about 10 minutes then remove muffins to cooling rack.


Make sure your baking powder has not expired or these muffins may not rise properly. This recipe uses both baking soda and baking powder.

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 160Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 40mgSodium: 216mgCarbohydrates: 23gFiber: 1gSugar: 9gProtein: 4g


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