Healthy Zucchini Muffins

Taste of Cofrancesco
Aug 2
2 min read

Updated: Aug 16

Prep Time: 15 mins	Bake Time: 20-24 mins
Total Time: 40 mins	Serves: 12

Whole Wheat Zucchini Muffins are a wonderful way to make the most of summer's zucchini harvest. Freshly grated zucchini keeps the muffins exceptionally moist without making them heavy, while a blend of whole wheat and all-purpose flour creates a tender crumb with just the right amount of heartiness. Naturally sweetened with maple syrup and enriched with Greek yogurt, these muffins come together quickly with nothing more than a couple of bowls and a whisk. Enjoy them warm from the oven for breakfast, tuck one into a lunchbox, or keep a batch on hand for wholesome snacks throughout the week.

JUMP TO RECIPE

Why Add Zucchini?

Zucchini adds remarkable moisture to baked goods while blending seamlessly into the batter. As the muffins bake, the zucchini practically disappears, leaving behind a soft, tender texture without an overpowering vegetable flavor.

To Peel or Not to Peel?

There's no need to peel the zucchini before grating it. The skin is tender, full of nutrients, and softens as the muffins bake. Simply wash the zucchini well and grate it using the large holes of a box grater.

Freeze for Later

These muffins freeze beautifully for up to three months. Allow them to cool completely before storing them in an airtight container or freezer bag. Simply thaw at room temperature or warm one for a few seconds in the microwave for an easy homemade breakfast or snack.

Ingredients

Dry Ingredients

• 1 1/2 cups whole wheat flour

• 1/2 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (optional)

• 1/4 teaspoon kosher salt

Wet Ingredients

• 2 cups grated zucchini (about 1 medium zucchini), lightly squeezed dry

• 1/3 cup pure maple syrup

• 1/4 cup olive oil or avocado oil

• 1/2 cup plain Greek yogurt

• 2 large eggs

• 1 teaspoon pure vanilla extract

Optional Add-Ins

• 1/2 cup chopped walnuts or pecans

• 1/3 cup raisins

• 1/4 cup mini dark chocolate chips

NUTRITION INFORMATION

Instructions

Prepare the Oven

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Mix the Dry Ingredients

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, if using, and salt.

Mix the Wet Ingredients

In another bowl, whisk together the maple syrup, olive oil, Greek yogurt, eggs, and vanilla until smooth. Fold in the grated zucchini.

Combine

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the walnuts, raisins, or chocolate chips, if using.

Bake

Spoon about 2 tablespoons of batter into each prepared muffin cup.
Bake for 20–24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.