Description
These Moist Zucchini Muffins are soft, fluffy, and full of warm spices. Packed with shredded zucchini and just the right amount of sweetness, they make a perfect breakfast, snack, or healthy treat any time of day.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup melted coconut oil (or vegetable oil)
- 1/2 cup brown sugar
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven: Preheat to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a large bowl, whisk together flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, whisk eggs, oil, brown sugar, maple syrup, and vanilla until smooth.
- Combine & fold: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in grated zucchini and optional add-ins.
- Fill muffin tin: Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & enjoy: Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
These muffins freeze beautifully — just wrap tightly and store for up to 3 months. You can also reduce sugar for a less sweet version or add raisins for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American, Healthy
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: moist zucchini muffins, healthy zucchini muffins, zucchini baked goods, easy muffin recipe