Zucchini Muffins

Zucchini Muffins
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Author: Maggie Pleskac, Milkweed Kitchen

Wondering what to do with all that garden zucchini?

This recipe is kid-approved!

With a USDA grant, Buy Fresh Buy Local brought samples of this recipe to schools in Lincoln to get the input of students and more than 85% said they liked it or loved it.  After students tried the recipe, they picked up locally grown produce to make it at home! 

How to Freeze & Grate Zucchini

One way to preserve the harvest and add more green foods after the growing season is over is to grate and freeze zucchini for winter baking!

  1. Rinse zucchini and chop off both ends.
  2. Using a box grater or food processor, shred the zucchini.
  3. Using a cheese cloth or your hands, squeeze out as much water as possible. Place zucchini in a freezer safe container in 1 to 3 cup increments. When it’s time to bake, take out the container and thaw.


  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp of cinnamon
  • 1 tsp of cardamom
  • 1 tsp of ginger
  • ½ tsp of clove
  • ½ tsp of salt
  • ½ tsp of black pepper
  • 2 eggs or 1 tsp potato starch
  • 1.5 cups sugar
  • 1 tsp vanilla
  • 1 cup melted butter or coconut oil
  • 3 cups zucchini, grated with box grater or food processor


  1. Preheat the oven to 350 degrees.
  2. Stir together the flour, baking powder, and spices in a medium bowl and set aside.
  3. In a large bowl, use a mixer to blend eggs, sugar, vanilla, and butter. When the batter is smooth, stir in the grated zucchini.
  4. Fold the dry ingredients into the wet ingredients without overmixing.
  5. Use muffin liners or nonstick spray on muffin tins. Fill muffin tins with batter and bake for 25 to 30 minutes.
Main Ingredients: 

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