Eggless Zucchini Muffins

ByKanan Patel Updated on
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BEST eggless zucchini muffins – Soft, moist, perfectly spiced with cinnamon and nutmeg — and you cannot taste the zucchini at all. These are the muffins I make every single time we have zucchini in the house, and they disappear faster than I can cool them.

  • Flavor: Sweet, warmly spiced, cinnamon-forward
  • Texture: Soft crumb, moist center, lightly domed top
3 eggless zucchini muffins stacked with top muffin is cut into half.

One reader Shay commented “My toddlers (husband and I too 😊) LOVE this recipe! I’ve made it over 5 times because they’re such a big hit!” ⭐⭐⭐⭐⭐

About This Recipe

Zucchini muffins are quick-bread style muffins made with shredded zucchini folded into a spiced batter. The zucchini doesn’t contribute much flavor — it has an extremely mild taste — but it adds remarkable moisture to the crumb without any heaviness. Think of it as a vegetable doing the job of extra butter or oil.

Can you taste zucchini in zucchini muffins? No — and this is the question I get most often! Zucchini has almost no flavor of its own. Once baked into the batter with cinnamon, nutmeg, and vanilla, it disappears completely. What it leaves behind is moisture. This is why zucchini muffins stay soft for days longer than regular muffins, and why even the most vegetable-averse family members (children and husbands included) eat them happily without knowing what’s in them.

Are zucchini muffins healthy? They are on the healthier side for a muffin — this recipe uses both all-purpose and whole wheat flour, applesauce in place of eggs, and less oil than a typical muffin recipe. The zucchini adds fiber and vitamins. They’re not a diet food, but they’re a genuinely better-for-you option compared to a bakery muffin — especially as a breakfast or after-school snack.

⭐ Why You’ll Love This Recipe

  • No eggs, no egg replacer to hunt down — unsweetened applesauce from your pantry is all you need.
  • One bowl for the wet, one for the dry — minimal cleanup, no mixer required.
  • Works with fresh or frozen zucchini — great all year round, not just summer.
  • Kids eat it without knowing there’s a vegetable in it — ask me how I know.
  • Stays soft for 3 days longer than a typical muffin, thanks to the zucchini’s natural moisture.
  • Freezes perfectly — make a double batch and have muffins on demand for up to 3 months.
  • Endlessly customizable — chocolate chips, walnuts, carrot, apple — it takes add-ins beautifully.

Ingredient Notes

Complete list of ingredients and amounts is written in the recipe card below.

Eggless zucchini muffin ingredients in bowl and spoons with labels.
  • Zucchini: Use medium zucchini — not the giant ones that get left on the vine too long. Oversized zucchini have more seeds and higher water content, which can make the batter too wet.
  • No need to peel — the skin is thin and completely undetectable once baked. Grate on the large holes of a box grater.
  • Do not squeeze out the moisture — the liquid in fresh grated zucchini is exactly what makes these muffins stay moist. Squeezing it removes the one thing zucchini is contributing. The one exception: if using frozen grated zucchini, defrost it and pour off the excess liquid that collects at the bottom, but don’t wring it out.
  • All-purpose flour + whole wheat flour: Using both gives you structure from the all-purpose and a subtle wholesome quality from the whole wheat, without making the muffins dense or heavy.
  • If you only have all-purpose flour, use it for the full amount — the muffins will be slightly lighter in texture.
  • If you want 100% whole wheat, expect a denser, more bread-like muffin.
  • I have tried with Indian chapati atta and it works fine.
  • Applesauce (egg replacer): Always use unsweetened applesauce. Homemade or store-bought both work identically.
  • Oil + melted unsalted butter: Use any neutral-flavored oil — canola, vegetable, sunflower, or safflower. Avoid coconut oil (flavor is too strong) and olive oil (also too assertive for a sweet muffin).
  • The butter is melted — not softened — because we are stirring this batter by hand, not creaming. Always use unsalted so you control the salt.
  • Ground cinnamon: I use ready store-bought cinnamon powder which is the ground form of Ceylon cinnamon sticks. It is perfect for desserts and sweet stuff.
  • A Note to my Indian friend: NO, you cannot use the powder of Indian cinnamon stick. It has more oil content and a different taste compared to the former one. It is good for curries, pulao, and biryanis, not good for sweets.
  • Nutmeg: I always prefer to buy the whole nutmeg and grate it freshly using micro-plane zester as needed. Freshly grated nutmeg gives a nice aroma and flavor.
  • Baking powder + baking soda Both are needed. Baking soda reacts with the applesauce (which is slightly acidic) for immediate lift. Baking powder provides a sustained rise. Make sure both are fresh.

Tried this recipe? A star rating ⭐️ and a quick comment below help others (and me!) know how it went.

Eggless Zucchini Muffins Recipe

4.67 from 3 votes
3 eggless zucchini muffins stacked with top muffin is cut into half.
These eggless zucchini muffins are perfectly spiced, deliciously sweet, incredibly moist and just irresistible that you won’t believe these are made without eggs.
Kanan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 12

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 2 cups Zucchini, shredded (loosely packed)
  • 1 cup All purpose flour (Maida)
  • 1 cup Whole wheat flour
  • ¾ teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 2 teaspoons Ground cinnamon
  • ¼ teaspoon Freshly grated nutmeg
  • ¼ teaspoon Salt
  • ¼ cup Unsalted butter, melted
  • ¼ cup Oil, any flavorless oil like canola, corn, vegetable, safflower oil
  • ½ cup Light brown sugar, lightly packed
  • ¼ cup White sugar
  • ½ cup Unsweetened Applesauce
  • 1 teaspoon Pure vanilla extract

Instructions

  • Prep: Preheat your oven to 375°F (190°C) and let it fully heat for at least 10 minutes.
    Line a 12-cup muffin pan with paper liners or lightly grease each cup with oil spray.
    Grate the zucchini on the large holes of a box grater and set aside. Do not squeeze.
    grated zucchini on yellow board with box grater on side
  • Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and freshly grated nutmeg until evenly combined.
    Dry ingredient mixture in a bowl with whisk.
  • Mix Wet Ingredients: In a separate large bowl, whisk together the applesauce, oil, melted butter, sugar, and vanilla extract until smooth and uniform.
    Mixing wet ingredients in a bowl.
  • Combine: Add dry ingredients into the wet mixture. Using a spatula, fold together until just combined — stop the moment you no longer see dry flour streaks. You'll get a thick batter. Do not overmix. Overmixing develops the gluten and gives you dense, rubbery muffins instead of a tender crumb.
    Mixing dry and wet mixture to make a thick batter.
  • Fold in Zucchini: Add the grated zucchini and fold gently into the batter with 3–4 strokes. If you're adding chocolate chips, walnuts, or any other mix-in, fold them in now.
    Adding and folding grated zucchini in the muffin batter.
  • Fill Muffin Pan: Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.
    Zucchini muffin batter divided into the muffin pan.
  • Bake: Bake for 20–22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (not wet batter). The tops should spring back when lightly pressed.
    Baked eggless zucchini muffins in a pan.
  • Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. They are fragile when just out of the oven. Let them cool for at least 10 more minutes before eating
    Eggless zucchini muffins cooling on a rack.

Notes

The batter will look thick — thicker than most muffin batters. This is correct. The zucchini releases moisture as it bakes, which loosens the batter from inside. Do not add liquid to thin it.
Zucchini Grating Tips:
  • No need to peel. No need to remove the seeds.
  • Use a box grater or use the food processor to grate the zucchini.
  • No need to squeeze out the water.
  • Just grate, measure by lightly packing into a measuring cup and use.
  • You can use frozen grated zucchini. Defrost, discard the water collected at the bottom of the bowl, just use grated portion only, no liquid.
Mix-ins: You can use nuts like walnuts, almonds, pecans, or chocolate chips or toasted unsweetened coconut.

Nutrition

Calories: 206kcal (10%) | Carbohydrates: 31g (10%) | Protein: 3g (6%) | Fat: 9g (14%) | Saturated Fat: 3g (15%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg (3%) | Sodium: 150mg (6%) | Potassium: 125mg (4%) | Fiber: 2g (8%) | Sugar: 15g (17%) | Vitamin A: 165IU (3%) | Vitamin C: 4mg (5%) | Calcium: 41mg (4%) | Iron: 1mg (6%)

💡 Expert Tips

  • Measure flour correctly. Spoon flour into your measuring cup, then level with a knife. Scooping from the bag packs in up to 20% more flour and results in dense muffins. This is the second most common muffin problem after overmixing.
  • Do not overmix — ever. The folding motion (not stirring in circles) and stopping at “just combined” is the single most important technique in muffin baking. Lumpy batter is perfect batter.
  • The batter will look thick — thicker than most muffin batters. This is correct. The zucchini releases moisture as it bakes, which loosens the batter from inside. Do not add liquid to thin it.

🧊 Storage and Freezing

Pro Tip: Let the muffins cool completely before storing or freezing. This helps prevent condensation, so the muffin stay nice and fresh instead of turning soggy.

  • Room temperature: Store in an airtight container for up to 3 days. Place a piece of bread in the container — it keeps the muffins soft longer by providing a moisture source.
  • Refrigerator: Keeps for up to 1 week. Warm in the microwave for 15–20 seconds before eating.
  • Freezer: These freeze beautifully for up to 3 months. Wrap each muffin individually in plastic wrap, then store in a ziplock freezer bag. Thaw at room temperature for 1 hour, or microwave from frozen for 25–30 seconds.
Eggless zucchini muffins with liner removed in a plate and a few more on the side.

❓ Frequently Asked Questions

No — there’s no need. The skin of a medium zucchini is thin and completely soft. Once grated and baked into the batter, it is undetectable in both texture and appearance.

Not for this recipe. The moisture from fresh grated zucchini is built into the wet-to-dry ratio of the batter — it’s what keeps the muffins moist. Squeezing removes the moisture that the recipe is counting on. The only time to discard liquid is when using previously frozen zucchini (pour off the excess pooled water, but don’t squeeze).

Yes — yellow squash is virtually identical to zucchini in flavor, water content, and texture. Use the same amount and grate the same way. The muffins will look and taste essentially identical.

Almost always overmixing or too much flour. Mix until just combined and use the spoon-and-level method to measure flour. If you overmixed, there’s no fix — the gluten is already developed. Next batch, fold gently and stop sooner than you think.

Yes. Plain yogurt (¼ cup per egg), mashed ripe banana (¼ cup — adds banana flavor), or sour cream (¼ cup) all work as alternatives. Each gives a slightly different result; applesauce is the most neutral option flavor-wise.

More Eggless Muffin Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

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Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

4.67 from 3 votes (2 ratings without comment)

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2 Comments

  1. My toddlers (husband and I too 😊) LOVE this recipe! I’ve made it over 5 times because they’re such a big hit! I also grate carrots and apples into the zucchini mix and it’s super yummy!5 stars

    Reply