Morning Glory Zucchini Muffins

If you’re swimming in summer zucchini and need a fun, easy way to use it up, these Morning Glory Zucchini Muffins are exactly what you need. Packed with fruits, veggies, nuts, and warm spices, they’re like a cozy carrot cake and a hearty bran muffin had a love child.

Perfect for breakfast, school lunches, or afternoon snacks, this is one zucchini muffin recipe you’ll be making on repeat.

Why I Love This Zucchini Muffin Recipe

There’s so much to adore about these muffins, stock the freezer by making a double batch and busy mornings will be a breeze.

They’re loaded with good-for-you ingredients (zucchini, apples, pineapple, nuts).

They freeze beautifully, so you can stash a batch for busy mornings.

They’re sweet without being too sugary.

You can easily swap ingredients depending on what you have on hand.

Honestly, this Morning Glory Zucchini Muffin recipe is one of my favorite ways to sneak a little extra produce into my family’s day.

Ingredients for Morning Glory Zucchini Muffins

Here’s what you’ll need (measurements are in the recipe card below).

• Flour – All-purpose flour keeps things light, but you can swap half with whole wheat flour for extra nuttiness. A 1:1 gluten-free blend works too.
• Baking soda & baking powder – Our leavening agents for fluffy muffins.
• Spices – Cinnamon, ginger, and nutmeg give that warm, cozy bakery vibe.
• Eggs – Large eggs hold everything together. A flax egg works as a vegan swap.
• Sugar – A mix of brown and white sugar for depth and sweetness. You can cut the sugar slightly if you prefer.
• Oil – Neutral oil works best (vegetable, olive oil, coconut oil). Melted butter adds richness but will change the texture a bit.
• Greek yogurt or applesauce – Both add moisture without heaviness.
• Vanilla – Pure vanilla extract rounds out all the flavors.
• Zucchini – The star of the show! Make sure to squeeze out the excess liquid before adding to the batter. If using larger zucchini, scoop out and discard the seeds before grating.
• Apple – Adds sweetness and moisture, I like to use honey crisp apples or fuji apples. Pears also work in a pinch.
• Coconut – Optional, but unsweetened shredded coconut adds great texture.
• Raisins or chopped dates – For chewy sweetness, raisins or dates also add a unique texture. Dried cranberries would be fun too.
• Pineapple – Crushed pineapple keeps the muffins extra moist while adding great flavor.
• Nuts – Walnuts or pecans give crunch, but you can leave them out if you prefer.

How to Make Morning Glory Zucchini Muffins

1. Prep ahead. Preheat your oven and line a muffin tin.
2. Make the muffin batter. Whisk together the dry ingredients. Mix the wet ingredients until smooth. Combine the wet and dry mixtures, don’t overmix!
3. Add the good stuff. Fold in zucchini, apple, coconut, pineapple, raisins, nuts, and flaxseed.
4. Make the muffins. Divide into muffin cups and bake until golden and set.
5. Serve. Cool slightly before digging in (the aroma will test your willpower!).

What to Serve with Morning Glory Zucchini Muffins

These muffins are hearty on their own, but they also pair beautifully with:

• A fruity Yogurt Parfait.
• Fresh fruit salad for a light breakfast.
• Scrambled eggs for extra protein.
• A hot cup of coffee or latte (my favorite pairing).