Zucchini Muffins

These zucchini muffins are soft, moist, and packed with wholesome ingredients. They’re a great way to sneak in veggies while still enjoying a delicious treat! Lightly sweetened with honey or maple syrup, these muffins are perfect for breakfast, a snack, or even dessert. Plus, they’re naturally moist thanks to the grated zucchini—no dry muffins here!

This recipe is easy to make in one bowl and can be customized with add-ins like nuts, chocolate chips, or dried fruit. Let’s get baking!

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 30-35 minutes

Servings: 12 muffins

Ingredients

Dry Ingredients:

1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

½ tsp nutmeg (optional, for warmth)

Wet Ingredients:

1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)

½ cup honey or maple syrup

⅓ cup olive oil or melted vegetable oil

1 large egg

1 tsp vanilla extract

½ cup unsweetened applesauce or mashed banana (adds moisture & natural sweetness)

Optional Add-Ins:

½ cup chopped walnuts or pecans

½ cup chocolate chips

¼ cup raisins or dried cranberries

Instructions

Preheat Oven & Prep:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Prepare the Zucchini:

Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents the muffins from being too wet.

Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Mix Wet Ingredients:

In another bowl, whisk together honey (or maple syrup), oil, egg, vanilla, and applesauce. Stir in the grated zucchini.

Combine Wet & Dry:

Gradually fold the wet ingredients into the dry ingredients. Be careful not to overmix—just stir until combined.

Add Optional Mix-ins:

If using nuts, chocolate chips, or dried fruit, gently fold them in.

Fill Muffin Cups:

Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.

Bake:

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Enjoy:

Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Perfect Zucchini Muffins

Squeeze the zucchini well to avoid soggy muffins.

For extra fluffiness, use half all-purpose and half whole wheat flour.

Want extra sweetness? Add a few more chocolate chips or a sprinkle of brown sugar on top before baking.

Make it dairy-free: Use almond milk yogurt instead of applesauce for moisture.

Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. They also freeze well for up to 3 months!

Nutrition Facts (Per Muffin – Approximate)

Calories: 180

Protein: 3g

Carbohydrates: 25g

Fat: 8g

Fiber: 2g

Sugar: 10g