Looking for a clever way to sneak more vegetables into your family’s diet without the usual protests? These air fryer zucchini muffins have become my secret weapon for those busy mornings when I need something quick but still want to keep things on the healthier side. Between rushing to drop kids at school and tackling a mountain of emails, having these ready-to-go muffins has been a real game-changer.
Best of all, they’re super easy to make ahead on weekends, freeze beautifully for later, and taste so good that no one will guess they’re packed with fresh zucchini. Plus, using the air fryer means you can avoid heating up your kitchen on warm days!
Why You’ll Love These Zucchini Muffins
- Quick air fryer method – These muffins are ready in just about 30 minutes, making them perfect for busy mornings or afternoon snack cravings.
- Sneaky vegetables – Each muffin contains hidden zucchini, making it an easy way to add extra vegetables into your family’s diet without any complaints.
- Basic pantry ingredients – Most of these ingredients are probably already in your kitchen, and you can easily customize them with chocolate chips or nuts.
- Perfectly moist texture – The grated zucchini keeps these muffins wonderfully moist while the air fryer gives them a lovely golden outside.
- Make-ahead friendly – You can batch-make these muffins and store them for quick breakfasts or lunchbox treats throughout the week.
What Kind of Zucchini Should I Use?
Medium-sized zucchini are your best bet for these muffins since they tend to have the perfect balance of flesh and moisture. If you’re using larger zucchini from your garden, make sure to remove the seedy center first, as it can make your muffins too wet. Fresh, firm zucchini that are about 6-8 inches long work great – just give them a good wash and grate them with the skin on (that’s where lots of the nutrients are!). When you grate your zucchini, you might want to give it a gentle squeeze in a clean kitchen towel to remove some excess moisture, especially if your zucchini seems particularly watery. This helps ensure your muffins turn out perfectly moist but not soggy.
Options for Substitutions
This recipe is pretty flexible and allows for several easy swaps if you’re missing something:
- Plain flour: You can use whole wheat flour for a nuttier taste (though muffins might be slightly denser), or gluten-free all-purpose flour blend with 1/2 teaspoon xanthan gum for a gluten-free version.
- Allspice mix: If you don’t have allspice, try using 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cloves. Or just use 2 teaspoons of cinnamon if that’s what you have.
- Cooking oil: Any neutral oil works here – canola, vegetable, or melted coconut oil. You can even use melted butter for a richer taste.
- Light brown sugar: Dark brown sugar works fine, or use white sugar plus 1 tablespoon of molasses. You could also try coconut sugar as a less refined option.
- Zucchini: Yellow summer squash works just as well. Just make sure to squeeze out excess moisture after grating, no matter which you use.
- Egg: For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or 1/4 cup mashed banana.
Watch Out for These Mistakes While Baking
The biggest challenge when making zucchini muffins is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, or you’ll end up with dense, soggy muffins.
When using an air fryer for baking, avoid the common mistake of overcrowding the basket – leave enough space between muffin cups for proper air circulation, and you might need to bake in batches depending on your air fryer size.
Temperature control is crucial – since air fryers heat differently than conventional ovens, start checking your muffins about 2-3 minutes earlier than you normally would, and remember to reduce the standard baking temperature by about 25 degrees to prevent burning.
One more tip: resist the urge to open the air fryer too frequently while baking, as this releases the hot air and can lead to uneven baking – instead, wait until at least 3/4 of the cooking time has passed before checking for doneness with a toothpick.
What to Serve With Zucchini Muffins?
These moist zucchini muffins make a perfect breakfast or afternoon snack, and there are lots of tasty ways to serve them! A simple spread of butter or cream cheese while the muffins are still warm is always a crowd-pleaser. For breakfast, pair them with a hot cup of coffee or tea and some fresh fruit like berries or sliced peaches on the side. If you’re serving these as an afternoon treat, try them alongside a cold glass of milk or a fruit smoothie – the combination makes for a satisfying and not-too-sweet snack that both kids and adults will love.
Storage Instructions
Counter Storage: These zucchini muffins stay fresh at room temperature for up to 2 days. Just keep them in an airtight container and place a paper towel at the bottom to absorb any extra moisture from the zucchini. They’re perfect for grabbing on your way to work or for quick snacks!
Refrigerate: Pop these muffins in the fridge in a sealed container, and they’ll stay good for up to a week. The paper towel trick works great here too – it helps keep them from getting too moist. They make such an easy breakfast or snack option for the whole week.
Freeze: These muffins are fantastic freezer-friendly treats! Once they’re completely cool, wrap them individually in plastic wrap and store them in a freezer bag for up to 3 months. When you’re ready for one, just take it out the night before and let it thaw in the fridge.
Warm Up: If you like your muffins warm (who doesn’t?), just pop them in the microwave for 10-15 seconds. Or if you want a slightly crispy top, split them in half and toast them lightly. They taste just like freshly baked!
| Preparation Time | 10-15 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 28-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 16-20 g
- Fat: 100-110 g
- Carbohydrates: 220-240 g
Ingredients
- 1 3/4 cups plain flour
- 2 teaspoons allspice mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 medium zucchini, grated
- 1/2 cup cooking oil
- 3/4 cup light brown sugar
- 1 egg, at room temperature
- 2 teaspoons vanilla essence
- Optional: 1 cup chocolate chips or chopped nuts
Step 1: Prepare and Combine Dry Ingredients
Start by mixing the dry ingredients in a medium bowl or large jug.
Set this mixture aside for use later in the recipe.
Step 2: Mix Wet Ingredients with Zucchini
Shred the zucchini and place it into a large mixing bowl.
Add the other wet ingredients to the bowl with the zucchini.
Mix thoroughly using a spoon or hand mixer for 2-3 minutes until everything is well combined.
Step 3: Combine Dry and Wet Ingredients
Slowly add the dry ingredients into the bowl with the wet ingredients and zucchini.
Mix on a low speed until just combined, being careful not to overmix.
[Note 1]
Step 4: Preheat and Prepare the Air Fryer
Preheat your air fryer to 400°F (200°C).
As the air fryer heats, scoop the muffin batter into muffin cases.
Ensure you only fill as many as can fit in your air fryer in one go to ensure even cooking.
[Note 2]
Step 5: Air Fry the Muffins
Carefully place the muffins into the air fryer basket, leaving space between them for the air to circulate.
[Note 3] Air fry the muffins at 400°F (200°C) for 4 minutes.
Step 6: Reduce Heat and Finish Cooking
When the initial cook time is complete, do not open the air fryer.
Instead, reduce the temperature to 320°F (160°C) and continue to air fry for an additional 14-16 minutes.
Check the muffins with a cake tester or toothpick; they’re done when it comes out clean.
Step 7: Cool and Serve
Remove the muffins from the air fryer carefully and allow them to cool on a cooling rack.
Once they’ve cooled down, they’re ready to serve and enjoy!
