Brown Sugar Spice Zucchini Muffins

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Brown Sugar Spice Zucchini Muffins recipe by Barefeet In The Kitchen

Muffins are a much loved breakfast treat in our home. I usually have at least a few different varieties in the freezer for an easy addition to our breakfasts.

I’ve always loved zucchini muffins, but these are pretty awesome. Or try them with chocolate, so good. 

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With so much squash in the garden, I’m happy to have yet another way to use it. With brown sugar, spices and garden fresh zucchini, I’ve found a new family favorite zucchini muffin.

Brown Sugar Spice Zucchini Muffins recipe by Barefeet In The Kitchen

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Brown Sugar Spice Zucchini Muffins

5 from 3 votes
Recipe adapted from and with thanks to Martha Stewart
Servings: 12 muffins


  • 2 small zucchini approx 1 ¾ cup shredded (the smaller the better for great flavor)
  • 1 1/8 cup packed dark-brown sugar
  • 2/3 cup melted butter
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3/4 teaspoon kosher salt
  • Butter to grease the muffin tins


  • Preheat oven to 350 degrees. Grease the muffin tins and set aside. Grate zucchini and set aside. Whisk together sugar, butter, vanilla and eggs and set aside. Sift together flour, baking soda, baking powder and the spices. Add the dry ingredients to the wet ingredients and stir to combine well. Stir in the grated zucchini.
  • Scoop batter into greased muffin cups. Bake at 350 degrees for approximately 18 minutes, or until toothpick inserted into muffin comes out clean.
  • * To make a loaf instead, pour into a single loaf pan and bake for 45-55 minutes.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Muriel Miller says

    Thank you for stopping by my blog! I am so glad that you did because it led me to your wonderful blog! I was going to make zucchini bread tomorrow but I think I will be giving these a try instead! Thanks for sharing 🙂

  2. Anonymous says

    I made these a couple of weeks ago and I was a happy woman everyday going to work! They were tasty and moist! Garlic7girl

  3. k says

    adding this recipe to my favourites – I made it once as muffins and they were delightful. made it today in a 9 inch square pan. it took about 35 minutes. it smells so good! I did add about a half tsp cardamom and compensated by removing a bit of cinnamon from the recipe. & my zucchini was shredded (2 cups fresh) and the thawed, and I drained off much of the liquid before adding it as my last ingredient when the mixture was almost mixed! just like any quickbread or cake it’s important not to over mix. looking forward to making this again soon.5 stars

  4. Jennifer Smith says

    I never post comments or feed back on recipes but this one deserves it! I have been a professional baker for years and with a recent medical diagnosis for my daughter, have started gluten free baking trials. It’s a whole different ballgame! I converted this recipe using 1 c. Brown rice flour, 1/2 c. Potato starch and 1/4 c. Tapioca starch. I also added 1/2 t. Of xantham gum. They are PERFECT! They stay moist and tender without being crumbly. You absolutely cannot tell they are GF! Thank you for the great GF recipes!!5 stars