Amazing moist and fluffy Healthy Zucchini Muffins! Made with nourishing ingredients like whole wheat flour, Greek yogurt, fresh zucchini, and sweetened with coconut sugar. Freezer friendly plus easily made vegan! Kids love these easy muffins.
Is there anything better than a kitchen just oozing with the aroma of freshly baked muffins? The kind that's packed with warming spices like cinnamon and nutmeg? 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!
As a dietitian, I love that these are made with healthier ingredients like whole grain flour, high-protein Greek yogurt, and unrefined sugar!
- White whole wheat flour (or whole wheat pastry flour): Because it’s so fluffy! You could also use all purpose flour or a 1:1 gluten-free all purpose flour, if you fancy.
- Coconut sugar: We're using ⅔ 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 ¼ 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.
See recipe card for full ingredient quantities.
Substitutions and dietary modifications
- Vegan: Use non-dairy milk, non-dairy yogurt, and a flax egg.
- Gluten free: Try my gluten free zucchini muffins! 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! The recipe won't work.
- Chocolate chips: Feel free to sub blueberries and/or chopped walnuts.
How to make
This is your typical muffin batter where you mix wet and dry separately and then combine. So simple!
- Whisk dry ingredients: flour, coconut sugar, baking powder, cinnamon, and salt.
- Whisk wet ingredients: yogurt, egg, oil, and vanilla.
- Fold wet into dry: gently stir! Spoon batter into muffin tin.
- Bake, starting with a high temp: Baker pro Sally taught me that baking muffins initially at a higher temperature and then lowering the heat helps create those beautifully domed muffins. They rise like crazy in the beginning!
How to grate zucchini
This recipe calls for 1 ½ 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!
- Grate then measure out the correct amount. Zucchini vary so much in size! I weighed it to add more clarity and it was about 7 ounces. Freeze any extra for smoothies!
- No need to peel. 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.
Store muffins in an air-tight container at room temperature for up to 3 days.
Can you freeze muffins?
Yes, indeed! Simply freeze cooled muffins in an even layer on a baking sheet. Once frozen, transfer them to a freezer baggie and squeeze all the air out. They'll keep for 3 months.
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.
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 ¾ cups white whole wheat flour (can sub all-purpose)
- ⅔ cup coconut sugar (or light brown sugar)
- 1 tbsp baking powder
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp fine sea salt
- ½ cup plain yogurt (I used Greek yogurt)
- ⅓ cup avocado oil or melted coconut oil
- ¼ cup milk (I used almond milk)
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups fresh grated zucchini (1 medium zucchini, about 7 oz. Do not squeeze out water.)
- ½ cup chocolate chips and/or ⅓ cup chopped walnuts
- 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 ¼ 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.
Keywords: healthy zucchini muffins