Zucchini Muffins That Are Actually Bakery-Worthy (Tall Domes, Super Moist, 1 Bowl)
Tall, tender, bakery-style zucchini muffins made in one bowl. The secret is squeezing the zucchini dry and resting the batter for 20 minutes. Nut-free as written, easily dairy-free.
Equipment
- 12-cup muffin tin
- Box grater
- Mixing bowls
- Kitchen towel
- Cooling rack
Ingredients
- 2 cups all-purpose flour (260g)
- 1 1/2 cups shredded zucchini (after squeezing)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Mix-ins (optional)
- 1/2 cup chocolate chips (optional)
- 1/2 cup toasted walnuts (optional)
Instructions
- Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners. This high initial temperature is key for domed tops.
- Grate the zucchini on the large holes of a box grater. Toss with a pinch of salt and let sit in a colander for 10 minutes. Gather in a clean kitchen towel and wring out thoroughly until you have about 1 1/2 cups of dry shreds.
- In a large bowl, whisk together the melted butter, sugar, eggs, vanilla, and buttermilk until smooth. Fold in the squeezed zucchini.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the wet until just combined — a few streaks of flour are fine.
- Let the batter rest at room temperature for 20 minutes. This allows the flour to hydrate and the gluten to relax, producing taller, more tender muffins.
- Divide the batter evenly among the 12 muffin cups, filling them all the way to the top. Bake at 425°F for 5 minutes, then without opening the oven door, reduce the temperature to 375°F and bake for another 13–15 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
For the best texture, do not skip salting and squeezing the zucchini. The batter rest is non-negotiable for tall domes. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze individually for up to 3 months. For dairy-free, use neutral oil instead of butter and a splash of vinegar in non-dairy milk instead of buttermilk. Gluten-free works with a 1:1 blend.