Estimated reading time: 6 minutes
Every summer, my garden seems to produce zucchini faster than I can keep up with it. While I absolutely love making zucchini bread and savory casseroles, I also enjoy finding new ways to turn fresh zucchini into something unexpected. That’s exactly how these Zucchini Donut Muffins came to be.
The first time I made these, I set them on the counter while they were still warm. Before I could even finish cleaning the kitchen, everyone was grabbing one! The best part? They aren’t trying to be fried donut holes. Instead, they’re soft little muffin bites with all the warm cinnamon sugar flavor everyone loves. Honestly, I think that makes them even better!
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These little muffins are incredibly soft, buttery, and coated in sweet cinnamon sugar. They have all the cozy flavor of an old-fashioned cake donut, but with the tender texture of a homemade muffin. Even better, they’re baked instead of fried, making them much easier to prepare. Whether you’re looking for a fun breakfast, an afternoon snack with coffee, or another delicious way to use up garden zucchini, this recipe is sure to become a favorite.
If you have an overflowing garden like I do, you’re definitely going to want to save this one!
Table of contents
Why You’ll Love These Zucchini Donut Muffins
- They have all the flavor of cinnamon sugar donut holes with a soft, tender muffin texture.
- They’re baked instead of fried.
- A delicious way to use fresh garden zucchini.
- Soft, buttery, and incredibly moist.
- Perfect bite-sized treats for breakfast or snacking.
- Great for brunches, parties, and holiday mornings.
- Easy to freeze for later.
- Nobody will ever guess there’s zucchini inside!
Tools I Use
Many readers ask what tools I use when testing recipes for The Recipe Bowl.
👉 See my full list of favorite kitchen tools here.
Ingredients You’ll Need
One of my favorite things about this recipe is that it uses simple pantry staples along with fresh zucchini from the garden.
For the Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup melted butter
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups finely chopped or finely shredded zucchini, lightly squeezed
For the Cinnamon Sugar
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
How to Make Zucchini Donut Muffins
Step 1
Preheat your oven to 350°F. Lightly grease a mini muffin pan with nonstick cooking spray.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3
In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, melted butter, sour cream, and vanilla until smooth.
Step 4
Gradually stir the dry ingredients into the wet ingredients just until combined. Be careful not to overmix.
Step 5
Fold in the finely chopped zucchini until evenly distributed throughout the batter.
Step 6
Transfer the batter to a disposable piping bag or a large zip-top bag with one corner snipped off. Pipe the batter into the mini muffin pan, filling each cup about ¾ full. This method is much quicker, creates less mess, and gives every muffin a consistent size.
Step 7
Bake for 10 to 13 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
Step 8
Allow the muffins to cool in the pan for about 3 minutes before removing them.
Step 9
While the muffins are still warm, gently toss them in a bowl of cinnamon sugar until lightly coated. Because these muffins are incredibly tender, there’s no need to coat them with melted butter first. The warmth of the muffins helps the cinnamon sugar stick beautifully while keeping them soft and intact.
Pile them high on a serving platter and watch them disappear! They’re soft enough to melt in your mouth, yet every bite is coated with that irresistible cinnamon sugar finish that reminds me of a bakery-style cake donut.
Nettie’s Tips
- Pulse your zucchini in a food processor for quick, evenly sized pieces that practically disappear into the muffins.
- Lightly squeeze the zucchini to remove excess moisture, but don’t dry it out completely.
- A disposable piping bag makes filling mini muffin pans quick and neat.
- Don’t overmix the batter or the muffins can become dense.
- Coat the muffins while they’re still warm for the best cinnamon sugar coverage.
- These taste amazing slightly warm with a fresh cup of coffee.
Variations
Once you make these once, you’ll probably want to experiment!
Try adding:
- Mini chocolate chips
- White chocolate chips
- Finely chopped pecans
- Orange zest
- Pumpkin pie spice
- Apple pie spice
- A light vanilla glaze instead of cinnamon sugar
What to Serve With Zucchini Donut Muffins
These little cinnamon sugar bites are delicious alongside:
- Fresh fruit
- Scrambled eggs
- Crispy bacon or sausage
- Yogurt parfaits
- Coffee
- Hot tea
- Hot chocolate
- A weekend brunch spread
Storage
Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days.
If you’d like them to last a little longer, refrigerate them for up to 1 week. I like to warm one in the microwave for about 8 to 10 seconds before enjoying it with my morning coffee.
Can You Freeze Zucchini Donut Muffins?
Absolutely!
Place the cooled muffins in a freezer-safe container or zip-top freezer bag and freeze for up to 3 months.
When you’re ready to enjoy them, let them thaw at room temperature or warm them for a few seconds in the microwave. They’ll taste almost like they were freshly baked.
FAQ
Do these muffins taste like zucchini?
Not at all! The zucchini keeps the muffins wonderfully moist, but the cinnamon, vanilla, and sweet cinnamon sugar coating are the flavors you’ll notice most.
Can I use frozen zucchini?
Yes. Just thaw it completely and gently squeeze out the excess liquid before adding it to the batter.
Should I peel the zucchini first?
No. The peel is soft, nutritious, and practically disappears once the muffins are baked.
Can I make regular-sized muffins instead?
Absolutely! Bake them at 350°F for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Can I make these ahead of time?
Yes! They’re perfect for making a day or two ahead, and they also freeze beautifully.
More Zucchini Recipes You’ll Love
If your garden is overflowing with zucchini, here are a few more of my favorite ways to use it:
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Zucchini Donut Muffins
Equipment
- Food Processor or grater
Ingredients
For The Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup butter melted
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups finely chopped or finely shredded zucchini lightly squeezed
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly grease a mini muffin pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, melted butter, sour cream, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in the finely chopped or shredded zucchini until evenly incorporated.
- Transfer the batter to a disposable piping bag (or a zip-top bag with the corner snipped off) and pipe the batter into the prepared mini muffin pan, filling each cup about ¾ full.
- Bake for 10 to 13 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 3 minutes, then carefully transfer them to a cooling rack.
- In a medium bowl, stir together the granulated sugar and cinnamon.
- While the muffins are still warm, gently toss a few at a time in the cinnamon sugar until lightly coated. Because these muffins are very tender, there’s no need to coat them with butter first—the warmth of the muffins helps the cinnamon sugar stick beautifully.
- Serve warm or allow them to cool completely before storing.
Notes
Notes
- Pulse the zucchini in a food processor for a finer texture that blends beautifully into the batter.
- Lightly squeeze the zucchini to remove excess moisture, but don’t wring it completely dry.
- Using a piping bag makes filling the mini muffin pan much quicker and less messy.
- Coat the muffins while they’re still warm so the cinnamon sugar sticks well.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.