Amazing moist and fluffy Healthy Zucchini Muffins! Whole grain and sweetened with coconut sugar. Freezer friendly plus easily made vegan!
Is there anything better than a kitchen just oozing with the aroma of freshly baked muffers? The kind that’s packed with warming (dare I say fall?) spices like cinnamon and nutmeg? Eeeee I’m tickled just thinking about it!
Don’t think we’re not bejeweling these with oodles of chocolate chips, though. I’d never not!
How to make bakery-style tall muffins
Baker extraordinaire Sally taught me that baking muffins initially at a higher temperature and then reducing the heat helps create those beautifully domed muffins. They rise like crazy in the beginning so you don’t end up with a flattish muffin.
All you do is bake the muffins for 8 minutes at 425°F and then, keeping the muffins in the oven and not opening the door, reduce the heat to 350°F for the remainder of the baking time. Magic!
Ingredients in zucchini muffins
I’m using most of my favorite main ingredients in these muffs so they’re delish and healthy.
Coconut sugar: We’re using 2/3 cup since there’s no banana or anything else to sweeten the muffins. You could also use brown sugar. They’re still not overly sweet, even with the chocolate chips!
Baking powder: A full tablespoon for plenty of rise.
Spices: You know I like it spicy! We’ve got two teaspoons of cinnamon and 1/4 teaspoon nutmeg for splendid flavor.
Yogurt: I love the tang and moisture that yogurt lends here. Any plain or vanilla yogurt, dairy or dairy-free, Greek or plain, works. Try 2% fat or whole milk yogurt for a richer muffin.
Zucchini: Freshly grated zucchini without the water squeezed out for extra moisture.
Non-dairy milk: I used unsweetened vanilla almond milk, but any milk (cow’s, soy, etc) will do to help loosen up the batter a bit.
Oil: I used avocado oil for neutral flavor, but melted coconut will work as well.
Tips for grating zucchini
This recipe calls for 1 1/2 cups of zucchini and we are not squeezing the water out like a lot of recipes call for. We’re actually relying on their natural moisture. A small zucchini will get you closer to a cup, so I recommend a medium one. Just think how many paper towels we’re saving!
Since zucchini vary so much in size, definitely grate it and then measure out the correct amount. I weighed it to add more clarity and it was about 7 ounces. Freeze any extra for smoothies!
No need to peel the zucchini—more fiber and nutrients, please. Just wash it and trim the ends. I like to use a box grater over a plate. Or maybe you’re lucky and you have a box grater with an attachment that catches the goods at the bottom? Blessed.
Can I substitute another flour?
White whole wheat or whole wheat pastry flour are my go-to’s for light and fluffy baked goods that still pack that fiber and antioxidant punch from whole grains. You could certainly use all purpose flour here and they would be just as good. You could also do half and half.
I haven’t tried this muffin recipe with gluten-free flour, but I’d suggest an all purpose gluten free baking flour that has built in leavening agents and xanthan gum to combat the denseness.
Do NOT sub coconut, oat or almond flour here! They are not one to one subs and the recipe won’t turn out—I know from experience.
Muffin Add Ins
There are a couple staple ingredients you should add to these to make them even more yum.
- Chocolate chips: I must say…these are a must if you ask me! I use semi sweet but dark chocolate would also be great. Try mini chocolate chips to cover more muffin surface area.
- Chopped walnuts: So good for crunch and nutty flavor. You could toast them beforehand at 350F for a few minutes until fragrant for extra flavor. I also love pecans!
- Blueberries: Fresh or frozen blueberries and zucchini are an awesome combo.
My go-to muffin tools
Below are some of my go-to supplies for the best muffins every time.
- This sturdy USA made muffin tin is my favorite. This one is fab if you want a lid for transporting.
- These silicone baking cups are a LIFE SAVOR. They make clean up a breeze. No more scrubbing the muffin tin!
- These cooling racks are a must. I use them for everything!
- Muffin scoop! For perfect portioning, every time.
- Genius two-sided measuring spoons that stay together in the drawer and take up less space.
We’re doin’ this thang!!
If you make this recipe and love it, please come back and leave a star rating and/or comment letting me know! Your feedback is super helpful for me as well as other readers.Print
Amazing moist and fluffy Healthy Zucchini Muffins! Whole grain and sweetened with coconut sugar. Freezer friendly plus easily made vegan! These are fab topped with my Cream Cheese Frosting.
- 1 3/4 cups white whole wheat flour (can sub all-purpose)
- 2/3 cup coconut sugar (or light brown sugar)
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp fine sea salt
- 1/2 cup plain yogurt (I used Greek yogurt)
- 1/3 cup avocado oil or melted coconut oil
- 1/4 cup milk (I used almond milk)
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups fresh grated zucchini (1 medium zucchini, about 7 ounces. Do not squeeze out water.)
- 1/2 cup chocolate chips
- 1/3 cup chopped walnuts
- 1 tbsp granulated sugar (for sprinkling)
- Preheat the oven to 425°F and grease a muffin tin.
- Stir together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
- In a medium bowl or liquid measuring cup, whisk together yogurt, oil, milk, vanilla, and egg. Stir in zucchini.
- Pour the wet ingredients into the dry ingredients, stirring with a wooden spoon just until combined. The mixture will be thick. Gently fold in chocolate chips and walnuts, being careful not to over-mix the batter.
- Spoon batter evenly into 12 muffin cups. Sprinkle each muffin with 1/4 tsp of sugar for a crunchy exterior, if desired. Top with additional chocolate chips. Bake for 8 minutes at 425°F and then reduce the heat to 350°F (keeping muffins in oven) and bake for another 13-14 minutes, or until a knife comes out clean. Cool muffins in tin for 15 minutes before transferring to a wire rack to cool completely.
TO MAKE DAIRY FREE: Use non-dairy yogurt and milk.
TO MAKE VEGAN: Use non-dairy yogurt and milk and a flax egg.
TO MAKE GLUTEN-FREE: Use an all-purpose gluten-free flour. I have not tested this recipe with almond flour. Coconut flour will not work.