You can use any other oil you feel comfortable using – avocado oil and grapeseed oil are other options. If you are not dairy-free, you can melt butter and use that instead.

If you want to save money (and save on expensive olive oil!), try substituting half to two-thirds of the oil with applesauce. It will make the muffins taste less rich – and more like a low-fat baked good – but it will save you money.

If you are egg-free, make these into vegan zucchini muffins with a flax-egg or chia-egg (from this recipe!).

If you make a big batch of muffins and freeze them, I recommend that you let them cool completely overnight (this will prevent ice crystals from forming when they freeze), wrap them individually in plastic wrap (or an eco-friendly alternative), then pack them in a gallon-size freezer bag in the freezer. They taste fresher when you wrap them individually. However, if you’re like me and you don’t like to use plastic wrap (or you know the muffins simply won’t last long), just toss the cooled muffins in the freezer bag. Try to use unwrapped muffins in the next one to two months.