These orange zucchini muffins are incredibly moist, lightly spiced, and bursting with fresh citrus flavor. Made with orange juice, zest, and shredded zucchini, they are perfect for breakfast or a quick snack.
Orange Zucchini Muffins
If you are looking for a soft, fluffy, and flavorful muffin, these orange zucchini muffins are a must-try. Not only are they perfectly moist, but they also combine citrus and warm spices for a unique and delicious flavor.
Why You’ll Love These Muffins
- Super moist thanks to the zucchini
- Bright citrus flavor from fresh orange juice and zest
- Lightly spiced with cinnamon, nutmeg, and cardamom
- Perfect for breakfast or snacking
- Easy to customize with nuts or mix-ins
Why Add Zucchini to Muffins?
Zucchini adds moisture, nutrients, and a soft crumb without affecting the flavor. Because it blends into the batter, it keeps the muffins tender and light.
For more information about zucchini and its benefits, you can read about it here.
Flavor Profile
These muffins combine warm spices like cinnamon, nutmeg, and cardamom with the brightness of orange zest and juice. As a result, every bite feels balanced, slightly tangy, and perfectly sweet.
How to Make Orange Zucchini Muffins
- Mix dry ingredients in one bowl
- Mix the wet ingredients in another bowl
- Combine both mixtures gently
- Fold in shredded zucchini
- Pour into muffin tins and bake
Tips for Perfect Muffins
- Do not overmix the batter to avoid tough muffins
- Squeeze excess moisture from the zucchini if needed
- Use fresh orange zest for the best flavor
- Let muffins cool before serving
Frequently Asked Questions
Do I need to peel the zucchini?
No, the skin is soft and blends into the batter.
Can I freeze these muffins?
Yes. Store in an airtight container and freeze for up to 2 months.
How do I keep muffins moist?
Do not overbake and store them properly once cooled.
Can I add nuts or chocolate chips?
Yes, pecans or chocolate chips work great in this recipe.
Moist Orange Zucchini Muffins
Ingredients
- 2 1/2 cups Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Cardamom
- 1/2 teaspoon Nutmeg
- 3 Large Vital Farms Eggs
- 1/2 cup Vegetable Oil
- 1/2 cup Elmhurst Milked Nut
- 2 teaspoons Orange Zest
- 1/4 cup Orange Juice
- 1 1/2 cups Shredded Zucchini Drained
- 1/2 cup Pecans chopped
Instructions
- Preheat oven to 350°F
- Line a muffin tin with paper liners
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg, and sugars
- In another bowl, whisk oil, orange zest, orange juice, and eggs
- Add wet ingredients to dry and mix gently. Do not overmix
- Fold in zucchini and pecans
- Fill muffin cups 3/4 full
- Bake for 18–22 minutes, until tops are golden and a toothpick comes out clean
- Cool on a wire rack before serving
Notes
- Lightly squeeze the zucchini if it is very watery
- Use fresh orange zest for the best flavor
- Muffins freeze well for up to 3 months
- You can make the batter ahead and bake later
Nutrition
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hii…Can eggs be replaced by flax meals??
I don’t see why not!
These zucchini muffins makes a wonderful breakfast for me. Thanks for sharing it.
Glad you liked them! thank you Radwa
Are the Orange Zucchini muffins Diabetic friendly?
They can be with a few substitutions, sugar, for monk fruit or sugar free substitute