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Delicious homemade healthy zucchini muffins on a wooden table

Best Healthy Zucchini Muffins

These moist and flavorful zucchini muffins are perfect for breakfast, snacks, or dessert, offering a delightful mix of sweetness and secret veggies!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Grate zucchini finely
  • 1/2 cup honey or maple syrup Choose your preferred sweetener
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 eggs Can substitute with flax eggs for a vegan option
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup whole wheat flour Can substitute with gluten-free flour
  • 1/2 cup oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon Feel free to double for more spice
  • 1/2 cup brown sugar Can substitute with more honey or maple syrup

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the grated zucchini, brown sugar, honey or maple syrup, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the whole wheat flour, oats, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for 3 days, in the fridge for up to a week, or freeze for up to 3 months. Thaw in the fridge overnight or warm in the microwave for a quick treat.