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    Hummusapien » Recipes » Breakfast » Healthy Zucchini Muffins

    ★★★★★ from 10 reviews

    Healthy Zucchini Muffins

    Published Aug 27, 2020 · Modified Aug 11, 2022 · by Alexis Joseph · 19 Comments

    Jump to Recipe

    Amazing moist and fluffy Healthy Zucchini Muffins! Whole grain and sweetened with coconut sugar. Freezer friendly plus easily made vegan!

    plate of chocolate chip zucchini muffins with bite taken out of it on white

    Is there anything better than a kitchen just oozing with the aroma of freshly baked muffins? The kind that's packed with warming (dare I say fall?) spices like cinnamon and nutmeg? I'm tickled just thinking about it!

    We're mastering zucchini recipes with my epic chocolate zucchini muffins and chocolate zucchini banana bread, but sometimes you want the classic.

    Don't think we're not bejeweling these with oodles of chocolate chips, though. I'd never not!

    How to make healthy zucchini muffins

    This is your typical muffin batter where you mix wet and dry separately and then combine. So simple!

    1. Whisk dry ingredients: flour, coconut sugar, baking powder, cinnamon, and salt.
    2. Whisk wet ingredients: yogurt, egg, oil, and vanilla.
    3. Fold wet into dry: gently stir! Spoon batter into muffin tin.
    4. 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!

    bowl of batter with walnuts and chocolate chips

    Key ingredients

    I'm using most of my favorite main ingredients in these muffs so they're delish and healthy.

    • 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.

    hand holding two muffins

    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!

    1. 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!
    2. 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.

    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.

    white plate of muffins

    Storage tips

    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.

    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
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    plate of chocolate chip zucchini muffins with bite taken out of it on white

    Healthy Zucchini Muffins Recipe

    ★★★★★ 5 from 10 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 minutes
    • Cook Time: 22 minutes
    • Total Time: 32 minutes
    • Yield: 12 muffins 1x
    • Category: Muffin
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    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.


    Ingredients

    Units Scale
    • 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

    Instructions

    1. Preheat the oven to 425°F and grease a muffin tin.
    2. Stir together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
    3. In a medium bowl or liquid measuring cup, whisk together yogurt, oil, milk, vanilla, and egg. Stir in zucchini.
    4. 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.
    5. 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.

    Notes

    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

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Stephanie says

      July 01, 2021 at 5:12 am

      Love these. I prefer to add blueberries and walnut instead of the chocolate.
      Thank you!!

      ★★★★★

      Reply
      • Alexis says

        July 07, 2021 at 6:39 pm

        Ohhhh love that, Stephanie! Thank you for taking the time to let me know you loved these.

        Reply
    2. Sam Vander Wielen says

      January 18, 2021 at 1:08 am

      These were SO good Alexis!! Made them as written! Thanks for the awesome recipe as always! 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        January 18, 2021 at 1:35 am

        Awwww yay! Thank you SO much, Sam. I gotta make these again soon!

        Reply
    3. Stephanie says

      September 16, 2020 at 10:45 pm

      So delicious! I love the addition of nutmeg and they are not overly sweet.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 17, 2020 at 1:40 pm

        Wonderful, thank you Stephanie!

        Reply
    4. Jenny says

      September 10, 2020 at 5:51 pm

      So fluffy! My toddler loved these, too. I like that they freeze well. Thank you!

      ★★★★★

      Reply
    5. Deidre says

      September 09, 2020 at 9:14 pm

      These muffins are so moist and DELISH! The perfect amount of sweetness, and will make the best breakfast or snack — especially paired with coffee!! Will definitely make again 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        September 09, 2020 at 9:21 pm

        I love it! Aren't they such a dream with coffee?! Thanks so much, Deidre!

        Reply
    6. Athena says

      September 01, 2020 at 1:07 pm

      Started off my day making these absolutely amazing muffins and I suggest everyone else do the same. They were seriously so good, perfectly moist and super easy to make.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 01, 2020 at 2:46 pm

        Woop woop! I started off my day with one of these bad boys, too 🙂 Thrilled you loved this recipe, Athena! Thanks as always for taking the time to review.

        Reply
    7. Jaclyn blitz says

      August 29, 2020 at 2:10 pm

      I have been making a lot of zucchini muffins this summer with a bumper crop of zucchini and this is one of the best recipes I followed.

      ★★★★★

      Reply
      • Alexis Joseph says

        August 30, 2020 at 4:42 pm

        You made my day, Jaclyn. Thanks a ton for letting me know you loved these! I need to make another batch 🙂

        Reply
    8. Heather Sherman says

      August 29, 2020 at 1:44 pm

      As soon as I saw the post, I knew I’d be making these that day. They were amazing- so moist with just the right amount of spices and chocolate. My kids would have eaten all of them within the day if I had let them. Terrific!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 30, 2020 at 4:31 pm

        Awwww you made my day, Heather! Thank you so much for letting me know they were kiddo-approved 🙂

        Reply
    9. Hannah says

      August 27, 2020 at 3:29 pm

      These are the best things I’ve ever eaten!! They are good right out of the oven, they’re good frozen! Miracle muffins!! I love them and can’t wait to get out of bed every morning to enjoy with my coffee 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        August 28, 2020 at 3:23 pm

        You rock, thanks Hannah!

        Reply
    10. Dylan says

      August 27, 2020 at 10:32 am

      So good! Don’t skip the chocolate chips!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 27, 2020 at 2:10 pm

        Agree!! That would be so sad!

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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