This zucchini muffin recipe comes out incredibly fluffy and is sweetened with banana, maple syrup, and coconut sugar PLUS it uses 100% white whole wheat flour.
Say hello to the most delicious zucchini muffin recipe you’ll ever sink your teeth into! I am a biggggg muffin lover, but I especially love a muffin recipe when I can use produce from my own garden.
These one-bowl zucchini muffins are a huge hit in my house because they are made with white whole wheat flour, a whole cup of shredded zucchini, and we’re giving you options to make them refined sugar free.
PS: try our Zucchini Bread recipe. It’s as equally delicious!
What is in this zucchini muffin recipe?
These muffins are based on our signature healthy muffin base recipe with just a few tweaks. Here’s what you need to get started:
- white whole wheat flour
- coconut sugar
- shredded zucchini
- chocolate chips
- eggs
- maple syrup
- almond milk
- banana
- coconut oil
All About the Zucchini
For this recipe, you’re going to need 1 cup of coarsely grated zucchini.
I bolded coarsely for a reason ^^ and that’s because I love seeing little green specks of zucchini in the muffins once they come out of the oven. If you grate your zucchini finely, they’ll blend right in!
don’t forget this step!
Before moving forward with adding your shredded zucchini into the batter, make sure that you remove as much moisture from it as possible.
Use a cheesecloth or thin towel to do so. Place the grated zucchini in the middle of the cloth and then squeeze the moisture out.
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Required Kitchen Tools
Ingredient Swaps/Substitutions
- Sweetener: feel free to swap the coconut sugar for light brown sugar, the maple syrup for honey, and mashed banana for applesauce.
- Flour: we’ve made these zucchini muffins with all-purpose flour swapping 1:1. While we haven’t tested it, we’re confident an all-purpose gluten-free flour will work too.
- Zucchini: don’t have zucchini? Try summer squash!
FAQ
Why are my zucchini muffins soggy?
Your zucchini muffins are likely soggy because you did not remove the moisture from your zucchini adding too much moisture to the batter.
How do you grate zucchini for muffins?
We recommend using a coarse cheese grater to grate zucchini for muffins. Don’t forget to squeeze out as much moisture as possible before adding to the batter.
Why is my zucchini bread tough?
Make sure to use a light baking flour such as white whole wheat or all-purpose flour to prevent your zucchini bread or muffins from being tough.
Turn these muffins into zucchini bread!
Don’t have a muffin liner? Simply pour the batter into a greased loaf pan and top with chocolate chips. Bake at 350ºF for 30 minutes. Rotate the pan and bake for 20-30 more minutes or until the center is fully cooked.
Try a similar zucchini bread recipe HERE!
CHeck it out!
6 Healthy Muffin Recipes – 1 Base Batter
Are you a muffin queen just like us? Here’s our favorite base recipe for healthy muffins + 6 different healthy muffin recipes you can make with it! Get all 6 healthy muffin recipes HERE!
Storage
Let your zucchini muffins cool completely on a cooling rack. Then, transfer them into an airtight container or gallon-size plastic bag and store them on the countertop for up to 2-3 days OR in the refrigerator for up to 3-5 days.
Freezer Instructions
Let zucchini muffins cool completely and then wrap them in a piece of tin foil. Remove as much air as possible and then place into the freezer for up to 3 months.
You can wrap 2 together or all 12, it’s all up to you! You can also store them in a freezer-safe gallon-size bag for additional freezer protection.
Zucchini Muffins
Ingredients
Dry Ingredients
- 1.5 cups white whole wheat flour
- ½ cup coconut sugar or brown sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup coarsely shredded zucchini moisture removed* (~1 large zucchini)
- optional topping: 1/2 cup chocolate chips
Wet Ingredients
- 2 large eggs
- 1/4 cup maple syrup
- 1/2 cup unsweetened almond milk
- 1 cup mashed banana or applesauce
- 2 tablespoons melted coconut oil or melted butter
Instructions
- First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
- Use a coarse grate cheese grater to grate your zucchini. Next, place grated zucchini in the middle of a tea towel or cheesecloth and ring out as much moisture as possible. Then, measure 1 cup. Set aside.
- Next, place dry ingredients into a large bowl and mix to combine. Then, add in all of the wet ingredients minus the coconut oil and mix to combine. Add melted coconut oil and mix again.
- Fill each muffin about 3/4 of the way full (these are going to be big, fluffy muffins). Add optional chocolate chips to the top. Then, place in the oven at 350ºF and bake for 18-24 minutes or until the center is fully cooked.
- Let cool for 5 minutes before removing from the muffin tin to continue cooling.
Tips & Notes
- Nutrition information does not include chocolate chips.
- Don’t over-mix your muffin batter as it will make them dense and not as fluffy.
Ever have the feeling you forgot something when baking? Even after double checking the recipe? I didn’t notice I completely forgot the milk until I was putting ingredients away but good news they tasted absolutely delicious and I loved the texture. Subbed 1/2c banana & 1/2c apple sauce, used regular whole wheat flour & brown sugar. Thanks for always nailing it!
Wahoo! That’s a baking win for sure 😀
These and your banana muffins are constants in our house. Love the one bowl and easy instructions. My kids eat them up in just a few days. When I add chocolate chips, I do typically have more batter it seems than 12 muffins. Thankfully I have a baby le crusset baking dish that is perfect for baking up any excess. They always turn out delish.
Yay for kiddo-approved zucchini muffins!
Made these yesterday afternoon and these were a hit for breakfast this morning! We added the choc chips, of course!
Love these muffins for breakfast, too!
These muffins are delicious! This recipe was great because I had all of the ingredients already and needed to use up some bananas and a zucchini anyways. I followed the recipe but used brown sugar and all-purpose flour because those are what I had in the pantry. I also made them in a mini muffin tin and baked for 14-15min. My 4 year old LOVES them.
YAY for your kiddo loving these! And such a great idea to bake in a mini muffin tin 😀
Loved these muffins. Also made them at my daughters with a couple of substitutions and they turned out great! Thank you for a great healthy recipe!!
So glad you guys loved these!
What brand of white whole wheat do you use? I found Bob’s Red Mill WWW to taste too doughy in baked goods for me. Thx!
We love King Arthur’s white whole wheat!
Can I use almond flour?
We don’t recommend almond flour for these muffins, but we do have a few other muffin recipes on FFF that use almond flour 🙂 Here’s one: https://fitfoodiefinds.com/almond-flour-blueberry-muffins/
Perfection!
Could you make this as bread instead of muffins?
Absolutely! Start with 350ºF for 45 minutes and go from there!
Wow wow wow! These are so good!! And, bonus, easy with minimal dishes!
YAY!!! I’m obsessed as well 😛
Hi 🙂 do u think I can sub organic oat flour? These look scrumptious!
Hi! They might come out a bit dense if you use 100% oat flour. Maybe try 50/50?
Will love to make this, but can I leave out the eggs?
Hi Dolores! We haven’t tried to make these vegan, but if you leave out the eggs I suggest starting with 2 flax eggs for a replacement!
Can I do with any other flour??
Hi Mara! You can try to use all-purpose flour or half all-purpose and half whole wheat. We’ve only tested this with white whole wheat!