Name: 30-minute Zucchini Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup all-purpose flour; ¼ cup cocoa powder; 1 tsp baking soda; ½ tsp salt; ½ tsp cinnamon; 2 large eggs (room temperature); ¼ cup butter (melted); ¼ cup avocado oil; ¾ cup sugar (in the raw); 1 tbsp vanilla extract; 1½ cup shredded zucchini (packed)

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There’s something satisfying about sneaking vegetables into baked goods and having no one notice. These 30-minute zucchini muffins strike the perfect balance between indulgent and nourishing. Whether you’re baking for picky eaters, prepping for the week, or just craving something chocolatey and comforting, these muffins deliver on flavor and convenience.

The shredded zucchini keeps them incredibly moist, while cocoa powder and cinnamon provide warm, cozy flavor. Made with pantry staples and no fancy tools required, these muffins come together quickly and easily. You’ll have a batch ready from start to finish in half an hour. No fuss. Just delicious, fluffy muffins packed with goodness.

Before You Get Started

Check that your eggs are at room temperature and your zucchini is finely shredded and lightly packed. If your zucchini is extra watery, you can gently pat it dry, but no need to squeeze all the moisture out. Line a muffin tin with paper or silicone liners for easy cleanup.

What You Need to Make Zucchini Muffins

Here’s a quick look at the ingredients you’ll need:

All-purpose flour
Cocoa powder
Baking soda
Salt
Cinnamon
Eggs
Melted butter
Avocado oil
Sugar in the raw
Vanilla extract
Shredded zucchini

You can find the full amounts and instructions in the recipe card below.

How to Make Zucchini Muffins

Preheat your oven to 350°F. Line a muffin tin with paper or silicone liners.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.

In a large bowl, combine the eggs, melted butter, avocado oil, sugar, and vanilla. Stir until smooth, then fold in the zucchini.

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Add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.

Divide the batter among the muffin cups, filling each about three-quarters full.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Commonly Asked Questions

Can I use whole wheat flour instead of all-purpose?

Yes, but expect a slightly denser texture. A mix of both flours works well too.

Do I need to peel the zucchini?

Nope. The skin is soft and blends right into the batter without any weird texture.

Can I freeze these muffins?

Definitely. Cool them completely, then store in a freezer-safe container for up to three months.

What can I use instead of avocado oil?

Any neutral oil works, such as canola, vegetable, or melted coconut oil.