Moist Zucchini Walnut Muffins With Warm Spices

Name: Zucchini Walnut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 12 standard muffins
Cuisine: Greek
Ingredients: 1 1/2 cups all-purpose flour, spooned and leveled, 180g; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon fine sea salt; 1 1/2 cups lightly packed grated zucchini, about 180g, from 1 medium-large zucchini; 2 large eggs, at room temperature if possible; 1/2 cup packed light brown sugar, 100g; 1/4 cup granulated sugar, 50g; 1/2 cup neutral oil, such as canola, avocado, or vegetable oil, 120ml; 1/4 cup plain Greek yogurt or sour cream, 60g; 1 teaspoon vanilla extract; 3/4 cup chopped walnuts, 85g, preferably toasted and cooled

Imperial June 1, 2026June 1, 2026

Quick Recipe Version (TL;DR)

Yield: 12 standard muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1 1/2 cups lightly packed grated zucchini, not squeezed dry
2 large eggs
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup neutral oil
1/4 cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract
3/4 cup chopped walnuts, preferably toasted

Do This

1. Heat oven to 375°F and line a 12-cup muffin pan.
2. Grate zucchini, leaving it moist but not dripping wet.
3. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, whisk eggs, sugars, oil, yogurt, and vanilla until smooth.
5. Stir zucchini into the wet mixture, then fold in dry ingredients and walnuts.
6. Divide batter among muffin cups and bake for 20 minutes.
7. Cool in the pan for 5 minutes, then transfer to a rack.

Why You’ll Love This Recipe

Tender and moist: Grated zucchini melts into the batter, giving the muffins a soft crumb without tasting overly vegetable-heavy.
Just sweet enough: Brown sugar and a little granulated sugar keep these muffins balanced for breakfast, snacks, or lunchboxes.
Warm and cozy: Cinnamon, nutmeg, and toasted walnuts make each bite gently spiced and comforting.
Beginner-friendly: No mixer needed, and the batter comes together in about 15 minutes.

Grocery List

Produce: 1 medium-large zucchini
Dairy: 2 large eggs, plain Greek yogurt or sour cream
Pantry: All-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, fine sea salt, light brown sugar, granulated sugar, neutral oil, vanilla extract, walnuts

Full Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour, spooned and leveled, 180g
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt

Wet Ingredients

1 1/2 cups lightly packed grated zucchini, about 180g, from 1 medium-large zucchini
2 large eggs, at room temperature if possible
1/2 cup packed light brown sugar, 100g
1/4 cup granulated sugar, 50g
1/2 cup neutral oil, such as canola, avocado, or vegetable oil, 120ml
1/4 cup plain Greek yogurt or sour cream, 60g
1 teaspoon vanilla extract

Mix-Ins

3/4 cup chopped walnuts, 85g, preferably toasted and cooled

Moist Zucchini Walnut Muffins With Warm Spices – Closeup

Step-by-Step Instructions

Step 1: Prepare the pan and oven

Preheat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners, or lightly grease the cups with nonstick spray. If your oven tends to run cool or hot, give it at least 15 minutes to fully preheat so the muffins rise evenly.

Step 2: Grate the zucchini

Trim the ends from the zucchini, then grate it on the large holes of a box grater. You do not need to peel it; the green flecks look nice and soften during baking. Measure 1 1/2 lightly packed cups of grated zucchini. It should be moist, but not sitting in a puddle. If it seems very watery, gently blot it once with a clean kitchen towel or paper towel. Do not squeeze it completely dry, because that moisture is what helps make the muffins tender.

Step 3: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and fine sea salt. Whisking well helps distribute the leavening evenly, which gives the muffins a more even rise and keeps pockets of baking soda from forming.

Step 4: Mix the wet ingredients

In a large bowl, whisk the eggs, light brown sugar, and granulated sugar for about 30 seconds, until the mixture looks smooth and slightly loosened. Add the neutral oil, Greek yogurt or sour cream, and vanilla extract, then whisk again until fully combined. The batter may look a little thick and glossy at this stage, which is normal.

Step 5: Add the zucchini

Stir the grated zucchini into the wet mixture until evenly distributed. This helps the zucchini spread through the batter before the flour goes in, so you do not have to overmix later. Scrape the sides and bottom of the bowl with a spatula to make sure the zucchini is not clumped in one spot.

Step 6: Fold the batter together

Add the dry ingredients to the wet ingredients and use a flexible spatula to fold gently until only a few streaks of flour remain. Add the chopped walnuts and fold just until combined. The batter will be thick and scoopable. Avoid stirring until perfectly smooth; a few tiny lumps are fine and help keep the muffins soft instead of tough.

Step 7: Fill the muffin cups

Divide the batter evenly among the 12 prepared muffin cups, filling each cup about 3/4 full. For the most even muffins, use a 3-tablespoon cookie scoop or a measuring cup. If a few walnut pieces are left in the bowl, scatter them on top of the muffins before baking.

Step 8: Bake and cool

Bake at 375°F for 20 minutes, or until the muffin tops spring back lightly when touched and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They are delicious warm, but the crumb sets best after about 15 more minutes of cooling.

Pro Tips

Do not wring out the zucchini: A gentle blot is enough if it is very wet. Removing too much water can make the muffins dry.
Toast the walnuts: Toast chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often, then cool before adding. This gives a deeper, nuttier flavor.
Measure flour lightly: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make dense muffins.
Mix gently: Once flour is added, fold only until combined. Overmixing can make the muffins chewy instead of tender.
Let them rest: These muffins become even more flavorful after a few hours as the spice, zucchini, and walnuts settle together.

Variations

Chocolate chip zucchini walnut muffins: Replace 1/4 cup of the walnuts with 1/4 cup semi-sweet chocolate chips for a sweeter snack-style muffin.
Whole wheat version: Substitute 1/2 cup of the all-purpose flour with whole wheat flour for a slightly heartier flavor while keeping the crumb soft.
Orange-spiced muffins: Add 1 teaspoon finely grated orange zest to the wet ingredients for a bright citrus note that pairs well with cinnamon and walnuts.

Storage & Make-Ahead

Store cooled zucchini walnut muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days, though the texture is best if they are brought to room temperature before serving. To freeze, wrap each cooled muffin tightly and place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about 1 hour, or warm an unwrapped muffin in a 300°F oven for 8 to 10 minutes. You can grate the zucchini up to 1 day ahead; store it covered in the refrigerator and give it a quick stir before using.

Nutrition (per serving)