1. Drain but Don’t Dry Out the Zucchini

Use a box grater and gently squeeze excess moisture from the shredded zucchini with a clean kitchen towel or paper towels — but don’t wring it completely dry. A little moisture is essential for tender muffins.

2. Use Room Temperature Ingredients

Let your eggs, honey, and milk come to room temperature before mixing. This helps the batter emulsify better, creating a smoother texture and even bake.

3. Don’t Overmix the Batter

Stir the dry and wet ingredients until just combined. Overmixing will lead to dense, tough muffins instead of light, fluffy ones.

4. Line or Grease the Muffin Tin Well

Use paper liners for easy removal and less cleanup. If skipping liners, lightly grease each cup with avocado oil or a non-stick spray to prevent sticking.

5. Bake in the Center of the Oven

For the most even heat distribution and golden-brown tops, place your muffin tray in the center rack of a properly preheated oven.

6. Add Nuts, Raisins or Chocolate for Variety

Fold in dairy-free chocolate chips, chopped walnuts, raisins or even shredded coconut to add flavor and texture—just keep total mix-ins to ¾ cup to avoid weighing down the batter.

7. Cool on a Wire Rack

Let muffins cool in the tin for 5–10 minutes, then transfer to a wire rack. This prevents soggy bottoms caused by steam build-up.

8. Store in an Airtight Container

Keep muffins at room temperature for up to 2 days, or in the fridge for up to 5 days. Add a paper towel to the bottom of the container to absorb moisture and keep the muffins fresh.

9. Freeze for Future Mornings

These muffins freeze beautifully! Wrap individually in parchment or place in a single layer in a freezer-safe bag or container. Reheat in the microwave for 20–30 seconds for a quick breakfast.

10. Make a Double Batch for Meal Prep

Double the recipe and freeze half for future snacking, lunchboxes, or grab-and-go breakfasts. They’re perfect for busy weeks, especially during zucchini season.