Bakery Style Zucchini Muffins

Do you ever wake up and just wish you had a big, fluffy, bakery-style muffin? I definitely do sometimes! I have never seen a bakery sell zucchini muffin so I decided to make some myself. The zucchini keeps these muffins so moist and tender while also adding some fiber. These muffins have that characteristic domed top and fluffy inside that’s packed with walnuts, raisins, or chocolate. These are even made with whole wheat and almond flour for a bakery style muffin that you can feel good about!

These bakery style zucchini muffins are the perfect way to use up all that summer zucchini. Especially if you are a gardener, you might have more than you need. Zucchini might not come to mind when you think of muffins, but they’re truly amazing. They don’t have any flavor so these muffins are made with warm spices like cinnamon and nutmeg. If you would like, you could turn these into blueberry zucchini muffins by adding 1 cup fresh blueberries. These muffins are packed with 2 1/2 cups of grated zucchini, which keeps them so moist and delicious!

Tips and notes:

Flour: This recipe uses a blend of whole wheat flour and all purpose flour for the best texture. You can also substitute all purpose flour for the whole wheat flour if you don’t have any. Also, you can substitute almond flour for the 1/2 cup all purpose flour, if you would like.

Baking powder and baking soda: this recipe calls for 1 tablespoon of baking powder and 3/4 teaspoon baking soda which may seem like too much but trust me, all of the moisture and heavier flours in the batter really benefit from the extra leaveners

Oil and butter: these muffins are made with a blend of oil and butter because I think that the oil results in the best texture but the flavor from the butter is so so good. I used olive oil in my muffins but you could also use vegetable oil.

Zucchini: for this recipe, I grated 2 1/2 medium zucchinis which resulted in exactly 2 1/2 cups. When you are measuring your grated zucchini, you want to really pack it down. Also, don’t drain or squeeze out your zucchini, we want all of that moisture to keep our muffins tender and moist! If you don’t have a box grater or want to make these muffins quicker, you can also use a food processor to chop the zucchini into small pieces. Just make sure you don’t overprocess and end up with zucchini juice!

Vinegar: the vinegar in this recipe reacts with the baking soda to give these muffins extra lift, making them super fluffy. Don’t worry, you won’t taste the vinegar at all! I used apple cider vinegar but you can also use white vinegar.

Add ins: let’s be honest, one of the best parts about muffins are all the add ins! For my muffins, I used chopped walnuts and raisins, but you could try other nuts and chocolate chips.

Tips for super fluffy and tall muffins:

• Room temp ingredients! I like to take my eggs out of the fridge 30-50 minutes before I start baking. This helps create the tallest and fluffiest muffins. In a pinch, you can also run the eggs under warm water or just use cold eggs.
• Do not overmix – mix just until the batter is evenly hydrated. It is ok if there are still small lumps of flour. This batter will seem pretty thick and that is perfect!
• Bake at 425º and then lower the temperature to 375º. This initial high temperature allows the muffins to quickly puff up. Just don’t forget to turn the temperature down after 5 minutes. Also, do not open the oven door when you are turning down the temperature, just leave the muffins in the oven!

If you liked this Bakery Style Zucchini Muffin recipe, you might also like…

• Healthier lemon poppy seed muffins
• Healthy banana muffins
• Healthy orange cranberry muffins
• Healthy apple muffins

Print Recipe Pin Recipe

Bakery Style Zucchini Muffins

Super fluffy and moist bakery style zucchini muffins! These are jam packed with grated zucchini and whole wheat flour, for a delicious and wholesome muffin. They are perfect for a quick breakfast or snack!

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time32 minutes mins

Course: Breakfast, Snack

Keyword: healthy, muffins, zucchini

Servings: 12 muffins

Author: Half the Sugar Baker

Ingredients

• 1/2 cup all purpose flour flour
• 2 cups whole wheat flour or sub all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg optional
• 6 tablespoons unsalted butter melted
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon white vinegar or apple cider vinegar
• 2 tablespoons water
• 2 1/2 cups grated zucchini (around 2 1/2 medium zucchinis) packed
• 1/2 cup chopped walnuts optional
• 1/2 cup raisins or chocolate chips optional

Instructions

• Preheat oven to 425º F. Grease a 12 cup muffin tin or line with cupcake liners.
• In a large bowl, combine the all purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together and set aside.
• In a medium bowl, whisk together the melted butter and sugar until smooth. Then add the eggs one at a time, whisking after each addition to incorporate. Add the vanilla extract, vinegar, and water. Whisk until everything is well combined.
• Add the wet mixture and grated zucchini into the flour mixture and fold everything together with a spatula. Mix just until the batter is hydrated, it is ok if there are small lumps of flour. Do not overmix. Then add your nuts and raisins/chocolate chips if using and gently fold in.
• Divide the batter evenly among the prepared muffin cups. They will be very full.
• Bake for 5 minutes at 425º and then turn the temperature down to 375º. Do not open the oven door. Continue baking at 375º for 12-16 minutes or until an inserted toothpick comes out clean. When done baking, let the muffins rest in the pan for 5 minutes and then transfer to a wire rack. Enjoy!

Notes

All purpose flour: The all purpose flour helps keep these muffins light and fluffy. You can also substitute almond flour if you would like.

Whole wheat flour: Feel free to substitute all purpose flour in place of the whole wheat flour if you don’t have any.

Grated zucchini: To achieve the best results, use a box grater to grate the zucchini. If you are in a rush or don’t have a box grater, you can also use a food processor to quickly chop the zucchini into small pieces. Don’t over process or you’ll end up with zucchini juice!

Eggs: If possible, use room temperature eggs for the tallest muffins. Refrigerator temp eggs will also work in a pinch.