These healthy zucchini muffins are made with just one bowl and in less than an hour! Add chocolate chips and sea salt to the top and you’ll never want another healthy muffin recipe again.
This zucchini muffin recipe is sweetened with banana, maple syrup, and coconut sugar and uses 100% white whole wheat flour.
Healthy Zucchini Muffins!
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 muffins when I can use produce from my own garden!
These banana zucchini muffins are a huge hit in my house especially when chocolate chips are involved on top. These fluffy zucchini muffins are:
100% whole grains
PS: try our Healthy Zucchini Bread recipe. It’s as equally delicious!
What You Need
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
- baking soda
- shredded zucchini
- chocolate chips
- maple syrup
- almond milk
- coconut oil
All About the Zucchini
Zucchini fans, this recipe is totally for you! 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.
How to Make Zucchini Muffins
What I love about this zucchini muffin recipe is that it only takes 1 bowl. That means, there’s a much easier clean-up to be had at the end of mixing!
- Place dry ingredients into the bowl and mix to combine.
- Next, add wet ingredients (minus the coconut oil) and mix again.
- Finally, add melted coconut oil and mix again.
- Transfer batter into muffin tin, filling each one about 3/4 of the way full.
- Bake at 350ºF for 18-24 minutes.
3 Muffin Baking Tips
Don’t Over Mix
Our #1 baking tip with any muffin recipe is DO NOT OVER MIX!
If you over-mix your batter you risk over-whipping the eggs. This removes the air that helps the muffins rise and become super fluffy.
Use a toothpick to check if the center of your muffins are fully cooked. Simply stick a toothpick halfway in. If it comes out clean you know they’re done!
Let Muffins Cool
I’ve made this mistake time and time again. Let your muffins cool for 5-10 minutes before trying to remove them from the muffin tin. If you remove them too soon, your muffins might fall apart!
Your zucchini muffins are likely soggy because you did not remove the moisture from your zucchini adding too much moisture to the batter.
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.
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.
Muffin Baking Accessories
I can’t tell you how much of a difference a new, nonstick muffin tin makes when baking muffins! There is seriously nothing worse than having an entire batch of muffins stick to the pan. RUINED!
Below we are sharing some of our baking must-have accessories for you to stock your kitchen with to make baking a breeze.
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.
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.
- 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
- 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
- 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.
- 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
- Coarsely grated zucchini– use a coarse grate cheese grater to grate your zucchini. Keep the skin on and grate 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.
- Nutrition information does not include chocolate chips.
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/
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!