This Healthy Zucchini Muffins recipe is the best!! It’s quick and easy to make, totally comforting and delicious, and it’s made healthier with a few simple ingredients.
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.
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 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup plain milk (dairy or non-dairy)
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups (6 ounces) grated zucchini (no need to squeeze out excess liquid)
1/3 cups old-fashioned oats
turbinado sugar, for sprinkling
Prep oven and muffin pan.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.
Mix the dry ingredients.In a large mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, ground ginger and salt until combined.
Mix the wet ingredients.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.
Bake.Portion the batter evenly between the 12 baking cups. Sprinkle the top of each muffin with a pinch of turbinado sugar, if desired. Bake for 16-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a wire cooling rack for at least 5 minutes to cool.
I made this today and they came out beautifully. I used agave instead of maple syrup and I found the muffins to have just the right amount of sweetness. I was slightly worried about how they would taste because I had to use olive oil instead of coconut, but alas there were no issues and I love the flavor. They are also incredibly moist! I used a standard size cupcake/muffin tin and I managed to make 14 muffins. I give this recipe an A+ and two thumbs up.
Hi Gaby, thanks for sharing with us! We’re happy you enjoyed them, and we’re glad to know they came out well with the olive oil!
I don’t have any coconut oil. Can I use something else?
Hi Annie! Yes, you could use olive oil, vegetable/canola oil, or melted (cooled) butter. We hope you enjoy these!
These are so good . what is the nutritional content?
Hi Debbie! We’re sorry but 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!
Any.wat of knowing the nutritional value of one of these muffins?
Hi Rachel! We’re sorry but 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!
Im light on maple syrup. Can i use applesauce or do you have another suggestion?
Hi Kim! Do you have any Agave? If so, you could use some of that. Or honey. Or a combo of honey/agave/applesauce. We hope you enjoy these!
These are very good. I also tried them with 1/3 cup of raisins, dusted in flour, and it was very good.
Thank you for the recipe! I made them once, now making them and quadrupling the recipe. Do you by chance have the nutritional information for these? Thank you
These muffins are delicious. I added a few chocolate chips and changed out the cinnamon for chai spice. I like the bite size muffins and it made 24 exactly. I like that there are some healthier additions to the recipe. I think next time I’ll put some hemp hearts in to bump up the nutritional content even further.
Oooh, the chai spice sounds delicious. :)
Is there a substitute for milk? My daughter is dairy free but this recipe looks perfect otherwise!
You’re welcome to use plain almond or soy milk! :)
I’ve made these muffins 4 times now, and I love them every time. I love all the ingredients and my daughter devours them!
4 yays! :) So glad to hear it!
these are absolutely wonderful!! moist, not sweet, and good for you. what’s not to like ;)
oh, used more than the recommended amount of zucchini; Bob’s Red Mill whole wheat pastry flour.
Awesome, glad to hear it!
I had an abundance of zucchini this season and spent a day making these muffins, a traditional bread and a vegan bread. The muffins by far were the best of the 3. My daughter just came down and said ” the muffins are gone!”.
So now I need to make another batch. These were great for breakfast and also a snack in the afternoon.
These were really good! My 3.5 year old and 17 month old gobbled them up! I love that there is no refined sugar. The maple syrup adds just the right amount of sweetness. I need sprinkle some mini chocolate chips into the batter though :)
Wonderful, so happy to hear it!
These look so good!! I was wondering as to how many zucchinis would make the required 1.5 cups of grated zucchini.
Can I substitute almond flour for the flour?
My husband and I just tried making these zucchini muffins this afternoon, and they are great. Even our two-year-old, who is a very picky eater, ate one whole muffin and didn’t seem to mind the visible zucchini pieces in it. Our batter didn’t turn out as moist as it looks in the photos, maybe because we only put a 1/3 cup of maple syrup and added a handful of sliced almonds, but the muffins were still very tasty. We will certainly be making them again soon. Thank you for this recipe.
Awesome, so happy to hear it!
I totally love these muffins and have made them multiple times! Do you think I could make them apple muffins instead of zucchini? Would that throw off the moisture?
So glad you love them! I haven’t tried them with apples yet, but imagine the substitution would be about equal. (Report back if you do!) ;)
I’m not much of a recipe rater, but hey–three for three–these muffins are great! I’ve made them with different flour combinations, all to good success and tonight I added nuts and blueberries. This recipe is going in my “family approved” cookbook. Thanks and I will be checking out more of your recipes.
Awesome, so happy to hear it!!
Great recipe! Made these with minor alterations — replacing the maple syrup with molasses* and using buttermilk instead of milk. Delicious, moist and perfect for my morning “grab and go” breakfast. Next time I’ll add plumped raisins for a treat. (*I always use blackstrap molasses in place of syrup or honey since it has such a high calcium content — got to get it where I can!)
Awesome, sounds delicious!
Do I need to squeeze the grated zucchini or put everything in?
I’ve always made these without squeezing the extra liquid out of the zucchini, and they turn out great! :)
112 cals per muffin
I have blade this recipe a couple of times, I used coconut oil, coconut milk, no egg ( substituted applesauce), and I added flax seeds, hemp and chia seeds! Delicious ?
I made these muffins this morning and they were excellent! Super moist and great flavor. The only alteration I made was that I added a bit of flaxseed, and a few Cran raisins. Thanks for posting this!
These are my most favourite muffins!!! So moist and flavorful. I sub olive oil instead of coconut.
These muffins were very tasty however the bottoms of mine still had a lot of moist zucchini in them after cooking them for almodt 24 minutes… I’m thinking maybe I used too much zucchini although it seemed to measure out correctly…I used one zucchini grated, how many zucchinis did you use?
This recipe is AMAZING!!! I used 1/4 cup applesauce (made my own) for the egg since my daughter is allergic to them. I squeezed out the zucchini before adding it to the mixture because I thought with the addition of the applesauce that it would be too runny. They came out perfectly and my 2 year old is one happy camper! Thank you! This is probably the fifth recipe that I’ve tried and the others were just terrible. These will become a staple in our household. :)
Just finished off one, warm from the oven. Delicious. I used half AP flour, half white whole wheat. Also, threw in a half cup of toasted, chopped pecans. I only made 10 muffins because, well, I like a big muffin. Sprinkled oats and a little sugar on the tops before baking for a crusty bite. Good stuff. Thanks!
I made these today as written and they are perfect! The maple syrup and cinnamon add a good balance of flavor. I did not squeeze the moisture out of the zucchini and think they’d be very dry if I did. My tiny oven usually bakes things in 2/3rd the normal time, but these took 22 minutes, FYI. I let them cool in the muffin pan for all of two minutes and they came out with minimal effort. Thanks for the great recipe!
These muffins are EVERYTHING! So easy and SO yummy. THANK YOU!
Loved this recipe! I used all whole wheat flour, added orange zest and topped them with walnuts instead of the oats. They were absolutely delicious and a healthy substitute when you want something sweet!
Hi Cheryl! Did this rise will with all whole wheat? I want to do mini loaves instead of muffins and I’m trying to decide on the best flour or combo of flours. Thank you!
I was out of eggs so substituted 2 flax eggs (2tbsp ground flax and 4 tbsp water whisk and let sit 5 minutes) I had some whey liquid left over from homemade Greek yogurt for the milk They taste amazing! Thank you for the recipe!!
Excellent recipe. Made it. Used honey instead maple and avocado oil instead of coconut. Thank you!
can we add chocolate chip with zucchini muffin???
These muffins were delicious. I loved that they were not super sweet – perfect for breakfast. Followed the recipe exactly except I used whole wheat pastry flour. Next time I’ll add more cinnamon!
These were amazing!! So moist too. I couldn’t wait until breakfast to make them so I had two with dinner! ?? Only difference I made was I added milled flax, and chia seeds :)
These muffins are THE best! Before this, I had never made zucchini bread/muffins that weren’t heavy as a brick. These have a wonderful, light texture and great flavor. I’ve already made them twice. Thank you so much. (PS – I used olive oil and sprinkled some crushed pecans on top, but otherwise followed the recipe).
These are delicious! I did not have enough milk at home so I added in some water-diluted half & half and they still came out great.
I just made this and they turned out tasting terribly.
I’m not sure what exactly made it like that. It was definitely not cooked after 20 min. I put it for 50 and it’s still not really cooked.
Any help ? :)
First time trying this recipe and we love these muffins.
Thank you Ali
I swapped 3 ripen bananas for the maple syrup. Came out perfect! Will be making these often for my toddler. Thank you for the recipe:)
Hi there – do you sweat the zucchini after grating it to let out the moisture or just throw it in the batter?
I made these muffins for my husband and son and we all devoured about half of the muffins that day… And they were gone the next day. I didn’t have enough zucchini so I used about 1 cup of grated zucchini and 1/2 cup of grated apples. I didn’t squeeze out the liquid and they turned out super moist! I’m going to make it again this morning!
The second try was also a success! I used all zucchini and added chia seeds and cocoa nibs! The cocoa nibs were so delicious!
This recipe is SO GOOD. I used extra virgin olive oil instead of coconut oil and they came out great. I will definitely be making these again!
I used sugar instead of syrup, and applesauce instead of oil, plus an extra splash of milk to add more moisture and these HIT THE SPOT, I like that they didn’t taste like cake/weren’t too sweet
Very moist and yummy. Freezes well too
?Just finished baking these beautiful, light, deliciôus breakfast muffins! Excellent recipie! I used 2/3 cup all purpose flour, 1/2 cup whole wheat and 1/2 cup oat flour. Grated 1 cup zucchini and 1/2 cup carrots and added 1 cup raisin to the drip mix. Very happy with the outcome . Definitely a keeper!???
hi i was wondering if i could substitute the flour with oat flour?
Love these muffins. I’ve made them at least six or seven times. I follow the directions pretty much except I add more cinnamon and I freeze the zucchini. As it thaws it releases all it’s water and I use one and a half cups of water free zucchini. It makes substantial muffins, no crumbs, delicious.