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Jocelyn Delk Adams' Zucchini Muffins
Courtesy Jocelyn Delk Adams
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With zucchini being in season during the summer, I love using it to make muffins for my daughter who adores these little treats in the morning. She gets in some greens, but they taste so delicious, she thinks she's eating cupcakes. 

Technique tip: You can use a grater or food processor for the zucchini. 

Swap option: You can definitely swap out the oils to try a different flavor, but vegetable oil has a mild flavor that allows the zucchini to shine.


    • 1 ½ cups all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 1 large egg
    • 1 large egg yolk
    • 3/4 to 1 cup granulated sugar
    • 3/4 cup vegetable oil
    • 1 cup grated zucchini


1. Preheat oven to 325 F. Prepare a standard muffin pan with nonstick baking spray or cake release. Paper liners work as well.

2. In a medium-sized bowl, whisk together flour, ground cinnamon, salt, baking powder and baking soda.

3. In the bowl of your mixer, beat egg and egg yolk on high speed, then add in granulated sugar and beat for 4 minutes.

4. Next, slow down the mixer to a low speed and add flour mixture, then vegetable oil and grated zucchini. Mix until combined. The batter will be very thick, but this is normal. 

5. Scoop the batter into the liners of the pan and bake for 20 to 25 minutes, or until a toothpick comes out clean. If you want them a bit browner, you can put them under a broiler for up to 45 seconds.

6. Immediately remove the muffins from the pan and onto a cooling rack. Cool for at least 10 minutes before serving.