These easy Zucchini Muffins in the Air Fryer are soft, fluffy and a fantastic way to sneak in some extra greens, with a hint of cinnamon and a tender crumb. They use a wholesome touch of olive oil and a lower amount of sugar, and they cook beautifully in the air fryer, making them a convenient option when you want freshly baked muffins without turning on the oven.
The thick batter comes together quickly by hand. Air frying gives the muffins beautifully baked tops while the grated zucchini keeps the centre perfectly soft and moist. Packed with crunchy nuts and rich 95% dark chocolate, they are perfect for breakfast, an afternoon snack, lunchboxes or a simple weekend bake, and the individual muffins are easy to store or freeze for later.
Why You’ll Love This Zucchini Muffins in the Air Fryer
✔ Made with simple everyday ingredients
✔ A great way to use up fresh zucchini
✔ Lower in sugar and made with olive oil
✔ No oven needed
✔ Packed with nuts and rich dark chocolate
✔ Ready in exactly 20 minutes in the air fryer
Zucchini Muffins in the Air Fryer
Course: Dessert, Snacks, BreakfastCuisine: AmericanDifficulty: Easy9
servings20
minutes20
minutesIngredients
- Dry Ingredients
270 g all-purpose flour (2 ¼ cups)
1 teaspoon baking powder
¾ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¾ teaspoon salt
- Wet Ingredients
320 g grated zucchini (about 2 ½ cups, do not squeeze dry)
70 ml olive oil
50 g sugar
2 large eggs, room temperature
- Mix-Ins (Optional)
50 g nuts (such as walnuts or pecans, chopped)
50 g dark chocolate 95%, chopped
Directions
- Prepare the Air Fryer Set your air fryer to the Bake mode at 170°C (340°F). If your particular model requires preheating, let it warm up for about 3 minutes. Arrange muffin liners in an air-fryer-safe muffin pan or silicone muffin cups. Avoid overcrowding the basket, as the hot air needs room to circulate around the muffins.
- Mix the Dry Ingredients Add the flour, baking powder, baking soda, cinnamon and salt to a large bowl. Whisk briefly until everything is evenly distributed. This helps prevent pockets of baking powder or baking soda in the finished muffins.
- Prepare the Zucchini Mixture In a separate medium bowl, whisk together the eggs, olive oil and sugar until smooth. Gently fold in the grated zucchini. Do not squeeze or wring the zucchini dry before adding it. It provides essential moisture to the muffins!
- Combine the Batter Pour the wet zucchini mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together until the flour has just disappeared. The batter will be thick, which is perfectly normal. Do not overmix the batter. Overmixing can develop too much gluten and result in heavier, tougher muffins.
- Add the Mix-Ins Fold the 50 g of nuts and 50 g of 95% dark chocolate gently into the batter.
- Fill the Muffin Cups Divide the batter between the muffin liners, filling them almost all the way to the top.
- Air Fry Place the muffins carefully into the air fryer. Air fry on the Bake setting at 170°C (340°F) for 20 minutes, or until a wooden skewer inserted into the centre comes out clean or with a few moist crumbs. If your air fryer is small, cook the muffins in batches.
- Cool Allow the muffins to rest for 5 minutes before carefully removing them from the muffin cups. Transfer them to a wire rack to cool completely.
Notes
- Cooking Instructions
Recommended Method: Air Fryer (Bake Mode)
Temperature: 170°C (340°F)
Time: 20 minutes
Yield: 12 muffins - Do not drain the zucchini The zucchini will continue to release moisture as the muffins bake. Keeping all that natural liquid is the secret to a beautifully moist muffin, especially since this version uses reduced sugar and oil.
Storage Allow the muffins to cool completely before storing them. Keep them in an airtight container at room temperature for up to 3 days. For longer storage, place the cooled muffins in the refrigerator for up to 1 week. You can also freeze the muffins for up to 3 months. Wrap them individually and place them in a freezer-safe container or bag. Thaw at room temperature before serving. If you like your muffins warm, reheat a thawed muffin briefly in the air fryer before serving.
Frequently Asked Questions
Do I need to peel the zucchini? No, there is no need to peel the zucchini. The skin is very thin, adds beautiful green flecks to the muffins, and won’t impact the taste or texture.
Why are my zucchini muffins dry? The most common reason is wringing the liquid out of the grated zucchini before mixing, or measuring too much flour. Weighing the flour and keeping all the natural zucchini moisture will yield a perfect crumb.
Can I make these in batches? Yes. If your air fryer does not have enough space for all 12 muffins, cook them in batches. Avoid placing the muffin cups so close together that air cannot circulate.
Final Thoughts
These Air Fryer Zucchini Muffins are a fantastic, lower-sugar option that comes together effortlessly. The combination of rich 95% dark chocolate, crunchy nuts, and olive oil makes them feel perfectly balanced. Keep a few in the freezer for quick breakfasts and snacks, or enjoy them warm from the air fryer with a cup of coffee!
