Healthy Zucchini Muffins

Healthy Zucchini Muffins |

These last few weeks have felt like a whirlwind.

Between two trips back home to Wichita to be with family, deadlines and projects galore due for work, and a host of morning coffee dates, impromptu lunches, margarita happy hours, evening grill-outs and late-night front porch talks filling just about every little hour in between…I feel like I have barely blinked…and the summer is already half over.


How does that even happen?

Well, I guess the old saying explains it all.  Time seems to be flying while having lots of fun, with lots of dear people in my life, and lots of fun memories already being made.  All the better, of course, with that heavenly warm summer sunshine covering it all.  Definitely a full but good start to my favorite season of the year.  So as Tim Riggins would say, “no regrets.”

That said, though, as much as I love the time spent with my people, my little introverted heart has been waving the red flag this weekend, ready for some r&r.  So in small and long stretches this week, I’m scheduling some much-needed downtime into the agenda, starting this afternoon on a lazy Sunday.  Feet are up, glass of iced tea is in hand, pup is curled up by my side, sunlight is streaming in through the windows, and a nice weekend nap is just 10 minutes away.  And my goodness, I can already feel my little heart re-charging.  It’s almost as though we were designed to need rest or something.  :)  So good.

Anyway, on this note of time zooming by, somehow it’s already zucchini season.  And anyone with a garden knows what that means: so much zucchini.  Like, SO MUCH.  It happens to be one of my favorite seasonal vegetables, so I’m always happy to saute and add it to just about any dish that I’m having for dinner.  But for anyone looking to mix things up and maybe even incorporate it into breakfast, I thought I’d share my recipe today for these healthy zucchini muffins.

I’ve made three batches of them in the past two weeks, and still don’t seem to get tired of them.  They’re made with white whole wheat flour, naturally-sweetened, deliciously spiced with cinnamon, easy to freeze, and — even though you won’t taste it — they are chocked full of fresh shredded zucchini.  I think you’re going to love them.

Healthy Zucchini Muffins |

For anyone new to the idea of zucchini muffins, they are basically the equivalent of zucchini bread (somewhat similar to banana bread), but baked into cute little single-serve muffins.

Healthy Zucchini Muffins |

They are lightly spiced with cinnamon and vanilla, they’re nice and soft and warm and fluffy, and they are an absolute treat for breakfast.  And bonus?  They’re made with healthier ingredients, so they are actually a smart way to start the day!

Healthy Zucchini Muffins |

With the rockstar ingredient, of course, being zucchini.  Fresh, delicious, green, seasonal zucchini.

Healthy Zucchini Muffins |

Mix it into a simple batter with some oats…

Healthy Zucchini Muffins |

…bake them up to fluffy perfection…
Healthy Zucchini Muffins |

…and then dive in.  :)
Healthy Zucchini Muffins |

I like mine with a little pat of butter.  Or if you’re a honey person, a little drizzle with the ol’ bear will go a long way.  I just highly recommend enjoying at least one when it’s fresh out of the oven and nice and warm.  Such a treat.

For anyone looking for more great seasonal recipes in July, feel free to check out this great roundup of posts from some of my favorite food bloggers who are part of the Eat Seasonal crew.  Big thanks to Becky from The Vintage Mixer for organizing these, and hope that you find something delicious to inspire you today.

July Seasonal Produce Guide

Cheers to a restful and delicious summer week ahead!

Healthy Zucchini Muffins

This healthy zucchini muffins recipe is made with whole wheat flour, it's naturally sweetened with maple syrup, and it's a delicious way to use up extra zucchini!


  • 1 2/3 cups white whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup milk (almond milk, 2% milk, or whatever you prefer)
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated fresh zucchini
  • 1/3 cups old-fashioned oats (uncooked), plus extra for sprinkling


Heat oven to 350°F.  Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners.  Set aside.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined.  Set aside.

In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined.  Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.  (Do not overmix.)  Stir in the zucchini and oats until just combined.

Portion the batter evenly between 12 baking cups.  Then sprinkle extra oats on top of each, if desired.  Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.  Transfer pan to a cooling rack, then serve the muffins warm.  Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Healthy Zucchini Muffins |

Leave a Comment:


  1. Ellen — September 28, 2015 @ 6:45 pm (#)

    I just made these tonight and they are AMAZING! I was worried about the zucchini making the muffins soggy because of their high water content, so I wrung them out in a paper towel before I added them to the batter (though I’m not sure if it was absolutely necessary). Great recipe, and I will definitely be making again!

    • Hayley @ Gimme Some Oven — September 28th, 2015 @ 8:56 pm

      Awesome Ellen, we’re so glad you liked them! :)

  2. MLuisa — September 30, 2015 @ 11:43 am (#)

    Made them with honey instead of maple syrup, they neaded to be a little sweeter.

  3. Jody — October 24, 2015 @ 3:11 pm (#)

    Have you ever used agavi sweetner? Also, do you have a nutritional count?

    • Hayley @ Gimme Some Oven — October 24th, 2015 @ 9:11 pm

      Hey Jody, we think Agave would be great in these! Unfortunately though, we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  4. Sarah — November 4, 2015 @ 6:20 pm (#)

    I have made these many times over the past month since zucchini is plentiful right now.  I stuck with the recipe and found it perfect. The last few times, I have slowly decreased the amount of pure maple syrup and am currently at 1/4 of a cup and they are still delicious!  (I will note we eat very little sugar so our taste buds are sensitive to it so others may not feel the same).  I just wanted to put that out there for other low/no sugar families :)

    • Ali — November 4th, 2015 @ 9:26 pm

      Oooh awesome, that’s so great to know! I’ll have to try that next time. Thanks for the tip, Sarah!

  5. Lauren — November 19, 2015 @ 10:08 pm (#)

    LOVE LOVE LOVE these muffins!! This is my second time making them! I substitute honey for the syrup, do half whole wheat flour and half all-purpose flour, and throw in some ground flax seed. They turn out great everytime! 

    • Hayley @ Gimme Some Oven — November 20th, 2015 @ 10:36 am

      Thanks so much Lauren, we’re happy to hear that! :)

  6. Jessica — November 29, 2015 @ 9:41 pm (#)

    the bottoms of my muffins didn’t cook, top halfs were great though, a little bland, but put a little honey and cinnamon with them and they were yummy.

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 10:10 pm

      Thanks for sharing Jessica – we’re sorry these didn’t cook properly, that’s really strange – we’ve never had that happen!

  7. michelle — January 1, 2016 @ 9:18 am (#)

    I made these tonite and they were excellent but needed to be a bit sweeter! so i think i will try them with honey next time…

    • Hayley @ Gimme Some Oven — January 1st, 2016 @ 10:10 pm

      Thanks Michelle, we’re glad you enjoyed them, and you can definitely up the sweetener if you’d like! :)

  8. bettinafl — January 8, 2016 @ 9:09 pm (#)

    Can I substitute a different flour for this, almond or oat maybe? 

    • Hayley @ Gimme Some Oven — January 9th, 2016 @ 8:07 pm

      Hey there! We haven’t experimented with different flours in this particular recipe, so we can’t say for sure. However, you could try 1/3 of a cup or 2/3 of a cup of oat flour, and do whole wheat for the rest. We’d experiment with a smaller amount first and see how that goes. Let us know what you end up trying and how everything turns out! :)

  9. Sammi H — January 11, 2016 @ 10:27 am (#)

    Hi, I was wondering if you could do a higher ratio of oats than flour or would this compromise the recipe?

    • Hayley @ Gimme Some Oven — January 11th, 2016 @ 9:15 pm

      Hey Sammi! Hmmmm, that’s a good question. We haven’t tried that, so we honestly can’t say for sure, but we think it’s worth playing around with. Maybe you could start by trying 1 1/3 cups of flour and 2/3 cups of oats?

  10. Angie — January 16, 2016 @ 8:03 am (#)

    They tasted pretty bland in my opinon. Better if you drizzle them with honey before eating. My son ate one and kept asking for more honey.

  11. Chrissy — January 21, 2016 @ 6:13 pm (#)

    I’m really happy I’ve stumbled upon your blog!  I look forward to digging in but I tried these and your tortilla soup (separate occasions) for a group and both have been fabulous and recipes shared. Thanks a lot!  Yum!! 

    • Hayley @ Gimme Some Oven — January 21st, 2016 @ 8:00 pm

      Thanks Chrissy, we’re happy you’re here! :D

  12. Keri — January 25, 2016 @ 5:34 am (#)

    My two sons, 1 & 5, as well as my husband loved these muffins. All were gone within a day. They never complained once about not being too sweet. 

    • Hayley @ Gimme Some Oven — January 26th, 2016 @ 8:40 am

      Thanks for sharing Keri, we’re so glad you and your family enjoyed these! :)

  13. Tracy — January 28, 2016 @ 4:18 pm (#)

    These were really good! I didn’t have liquid sweetner, so I used some natural sugar and the juice of a small orange and it worked great! I also added some dried cranberries and they made them even more amazing. Thanks for the recipe. 

    • Hayley @ Gimme Some Oven — January 29th, 2016 @ 9:08 am

      Thanks Tracy, we’re so glad you enjoyed them! :)

  14. Carolyn Kane — February 19, 2016 @ 10:54 pm (#)

    I’ve made these muffins three times now with follow alterations and they are amazing!  Not too sweet and have some veggies:)

    I use 1 cup white and 2/3 whole wheat flour, and add a banana to the mix, plus a heaping teaspon of cinnamon.  Have tried a little nutmeg too – love the base with coconut oil and using syrup instead of sugar! My 3 year old likes helping me make these.  Thank you for sharing! 

    • Hayley @ Gimme Some Oven — February 21st, 2016 @ 10:20 am

      Thanks for sharing with us Carolyn! We’re glad you and your kiddo enjoy these! :)

  15. Melanie — February 24, 2016 @ 9:09 pm (#)

    These are delicious as-is!  Would they work with bananas instead of zucchini if I wanted to try a different flavor?

    • Hayley @ Gimme Some Oven — February 25th, 2016 @ 9:20 am

      Thanks Melanie! Hmmm, we haven’t tried these with bananas, but we think it’s worth trying, since they have about the same amount of moisture. Maybe try 2 1/2 bananas (mashed). Let us know how they turn out! :)

  16. Zoe — April 4, 2016 @ 2:57 pm (#)

    Great recipe! I managed to make them completely vegan and sugar free by using gluten free vegan flour, substituted the egg for an organic ripe banana mashed, and the maple syrup for minced dates. Also added cardamom for extra flavour. Will definitely save this recipe!

    • Hayley @ Gimme Some Oven — April 5th, 2016 @ 9:41 am

      That’s awesome Zoe — thanks for sharing with us! :D

  17. amber — April 20, 2016 @ 7:31 pm (#)

    just made these, they are delicious! thank you!!

    • Hayley @ Gimme Some Oven — April 22nd, 2016 @ 8:33 am

      Thanks Amber — we’re happy you liked them! :)

  18. Leah — May 18, 2016 @ 12:42 pm (#)

    Wow. I followed your recipe exactly (always my habit on first bakes!!) and I am so so impressed.  Hubby loved them too.  Waiting for our 11 mos old to wake up – he is the real food connoisseur!  I am sure he will love them too.  I did calculate the nutritional info, based on 14 muffins… 155 cals; 5.2 fat; 23.7 carbs; 3.3 protein (based on a 56 g muffin).  Thanks again for the lovely recipe,a true fan! 

    • Hayley @ Gimme Some Oven — May 19th, 2016 @ 8:35 am

      That’s awesome Leah — we’re so happy you and your husband enjoyed these (and hopefully your little one will too)! :)