Healthy Zucchini Muffins are easy to make in one bowl and super delicious! They are light, fluffy and moist muffins loaded with flecks of zucchini!
These healthy zucchini muffins are inspired by my whole grain healthy zucchini bread and healthy zucchini banana bread. They all taste amazing based on hundreds readers reviews!
Baking healthy muffins is one of my favorite ways to make sure my kids are eating healthy. It comforts me as a mom, to know they are not eating a lot of unrefined sugar and empty calories when they grab-n-go.
Reader’s Review
Made these today exactly as stated in the recipe and they were easy to make and delicious. I will be putting this recipe on rotation. Yum!
KB
Why You’ll Love This Recipe
- Easy to make: These healthy zucchini muffins need just one bowl and are ready in 30 minutes.
- Fiber fueled: Swapping white flour for whole grain flour adds fiber and keeps you full longer.
- Lower in sugar: The only added sweetener in this healthy zucchini muffin recipe is maple syrup.
- Lower in fat: Replacing some of the oil with applesauce retains moisture but lowers the fat consumption.
- Veggies: A full 2 cups of zucchini in 12 muffins means you are getting an extra serving of veggies!
Ingredients for Healthy Zucchini Muffins
The best part about these zucchini muffins is that you probably have most ingredients on hand right now.
- Zucchini: You will need 2 cups of shredded zucchini that has not been squeezed. Yellow squash is OK too.
- Eggs: Used for binding. Some readers have had success with flax eggs or chia eggs.
- Applesauce: Sweetened one will yield sweeter results, I use unsweetened applesauce.
- Maple syrup or honey: Both pack natural sweetness and each will result in a slightly different taste, use what you prefer. Use any other sugar but make sure it’s liquid!
- Oil: I usually bake and cook with avocado oil. You can use melted coconut oil or olive oil.
- Pure vanilla extract: Pure vanilla vs. imitation for best flavor.
- Cinnamon: A lovely spice that pairs well with vanilla, and yes, even the zucchini. You can also add a pinch of nutmeg.
- Baking powder and soda: Used to create light and airy texture. Find aluminum free baking powder, if you can.
- Whole wheat flour: I have tested these healthy zucchini muffins with regular whole wheat flour and spelt flour. You can also use white whole wheat flour. See Substitutions below for other flours swaps.
Substitutions and Add-Ins
- Yogurt: You can replace applesauce with regular yogurt or Greek yogurt but muffins will be less sweet and not dairy-free anymore. Generally 2% fat and higher will yield better results.
- Swap applesauce for mashed bananas: They will act the same way by providing moisture and replacing the oil but will give off a bit of a different taste.
- Gluten-free muffins: Use 2 1/4 cups of gluten-free flour and see if more is needed. You just need to bring batter to proper muffin batter consistency, thicker than for pancakes but sort of pourable.
- Love almond flour? Try these almond flour zucchini muffins which are also naturally gluten free!
- All-purpose flour: Use 2 1/2 cups.
- Nuts or fruit: Add up to 1/2 cup of chopped walnuts, pecans, or almonds. Fresh or frozen blueberries, dried raisins, or mini chocolate chips would be great as well.
How to Make Healthy Zucchini Muffins
Preheat oven to 375 degrees F and line muffin tin with parchment paper liners, grease well with oil or spray with cooking spray. Set aside.
- Grate zucchini: Shred zucchini using a box grater. I like to use largest holes of the box grater so you can see those pretty green speckles of zucchini. You can also use smaller hole side “to hide” the veggies. Do not squeeze.
- Mix wet ingredients: Add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt to large mixing bowl. Whisk well to combine until no small lumps of baking powder and soda are left.
- And in flour and zucchini: Add flour and stir until just combined. I like to leave it with a few patches of flour for about 3 minutes and stir again. Fold in shredded zucchini.
- Bake the muffins: Distribute batter with trigger cookie dough scoop evenly between 12 openings of a muffin pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool for a few minutes then transfer to a cooling rack to cool off completely.
Mini Muffins Tip
Bake for 10 minutes, check for doneness and either remove muffins fro mthe oven or add 1-2 minutes extra time.
Tips for Best Results
- No need to peel zucchini: The skin is thin, light, and edible. You won’t taste the difference once baked and the flecks of dark green from the zucchini and skin look nice.
- Large garden zucchini: While a thinner zucchini is usually best for baking and zucchini noodles, you could use a larger garden zucchini, but may prefer to remove the seeds as they can be bitter.
- Measure flour correctly: Be sure to spoon flour into a measuring cup and level with a knife rather than dunking it into a bag with flour.
- Don’t over mix the batter: Be careful to stir just until your muffin batter is combined. The batter will thicken as dry ingredients absorb moisture. Over mixing will cause your healthy zucchini muffins to be dense.
- Don’t over bake the muffins: Remove from the oven as soon as toothpick inserted in the center comes out clean. Muffins will keep baking with residual heat.
How to Store
Store: Store muffins on a counter covered with linen towel or in a ventilated container for 1-2 days. After I recommend to freeze them.
Freeze: Bake and cool muffins completely. Place in resealable plastic bag, let the air out as you are sealing, and store in the freezer for up to 3 months. Thaw on a counter for a few hours.
Reheat: Top with a smear of butter or your favorite nut butter for a snack. You can also pop it into a microwave to warm up for a minute or so.
Storage Tip
For more muffin storage tips and tricks, check out my detailed posts how to store muffins and how to freeze muffins.
More Healthy Zucchini Recipes to Try
- Healthy banana zucchini muffins
- Healthy zucchini brownies
- Chocolate zucchini muffins
- Carrot zucchini muffins
- Chocolate veggie muffins
- Healthy zucchini cookies
Also browse my favorite healthy zucchini recipes!
Healthy Zucchini Muffins
Equipment
Video
Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup honey or maple syrup
- 1/4 cup any mild tasting oil, I use avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups whole wheat or spelt flour
- 2 cups shredded zucchini, not squeezed and packed
- 1/2 cup walnuts, chopped, optional
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
- Add flour and gently mix with spatula just until combined. Add zucchini and nuts (if using). Stir and do not over mix.
- Distribute batter evenly between 12 openings of a tin (I used trigger cookie dough scoop) and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for a few minutes and transfer to a cooling rack to cool off for another 30 minutes.
Notes
- Store: Store muffins on a counter covered with linen towel or in a ventilated container for 1-2 days. After I recommend to freeze them.
- Freeze: Bake and cool muffins completely. Place in resealable plastic bag, let the air out as you are sealing, and freeze for up to 3 months. Thaw on a counter for a few hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these for breakfast and am so impressed! They turned out moist and with the perfect touch of sweetness! Thank you for this healthy recipe. I’ll be making these again!
So glad you enjoyed it!
I love this recipe. I have an abundance of crookneck squash so used that instead of zucchini. I used applesauce and honey and they came out perfectly golden and moist! My next batch I’ll use maple syrup and Greek yogurt. The nuts were a nice addition too. I’m happy to have found this yummy recipe and will be baking a new batch soon! Delicious!
So glad you loved them and could use up that garden squash!
Could you substitute 1/2 c crushed pineapple for the honey or maple syrup? Just trying to cut more sugar and calories. I skipped the nuts and used Greek yogurt in place of the oil to skimp on calories too. They turned out great.
Hi Barb, the recipe has not been tested as such but if you try let us know. You could also try a sugar free syrup.
This is absolutely DELICIOUS! I just made it and really enjoyed them! Thank you for an awesome recipe!
So happy to hear of the muffin success!
I made the muffins and used frozen shredded zucchini (slightly drained). Overall these were super good and my kids kept asking for more!
So glad you enjoyed them! Thanks for letting us know how they turned out. I do wonder if the frozen shredded zucchini may have needed to be squeezed just a tiny bit just as frozen tends to be more watery but sounds like it all worked out in the end and the kids were happy (best compliment, right?!) 🙂
I love these muffins. My sister in law who is celiac also loved them. My family with no gut issues also love.
They are for everyone. Thankyou for your sharing Melanie
So happy to hear how everyone could enjoy them! Thanks for the review.
I made the gluten free version using Bob Hills gluten free Baking flour. I could not even get the batter mixed. Way too much flour. Perhaps baking flour is different than gluten free all purpose flour. I added another egg – 1/4 cup apple sauce plus 1/3 cup frozen blueberries just the try and moisten the mixture. They are currently in the oven. I have enough batter for at least another 4 muffins which means the recipe yields 16 muffins. I measured everything and made sure ingredients were level before adding. Any ideas as to what’s went wrong?
Yes, there is a difference in gluten free baking flour and gluten free all purpose flour – this recipe was only tested using gluten free all purpose flour – Bob’s Red Mill as noted, sometimes even brands of gluten free flours can differ as well.
I’ve tried several zucchini muffin recipes in the last year and have even made batches which unfortunately were so bad I threw them all away (yikes – $$$). I tried this one today with the almond flour. This is the first time there was no squeezing water out of the zucchini. I was skeptical about how these would turn out by followed the instructions… After 22 minutes, I took them out of the oven. My first thought was, “dang, these look dense and are probably going to be dreadful.”
But I HAVE GREAT NEWS! These are GREAT! PERFECT! I’m headed back to the store to buy more almond flour so I can make more (zucchinis this week are HUGE). I made one batch and then divided in half. Made 6 muffins with coconut flakes and mini chocolate chips. With the other half batch, I added blueberries and had enough batter for 8. I made them in normal size muffin pan but didn’t overfill, so the height was the height of the pan when they came out of the oven.
THANK YOU so much! I FINALLY have a WONDERFUL and healthy zucchini muffin recipe 🙂 🙂 :). My husband just ate one and said, “these are great! The best ones yet!”
Yeah! So glad to hear of the zucchini muffin win, thanks for leaving a review.
Hi I made this and used almond meal didn’t change anything and added blueberry’s and they were delicious
Thank you for sharing and leaving a review!
Superb! I’ll no longer fear friends who arrive bearing zucchini! More batches in store for the dark winter days.
Love it! So glad you enjoyed the recipe.