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
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!
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.
Required Kitchen Tools
Duralex
Glass Nesting Bowls
Made By Design
Cheese Grater
Cuisinart
Muffin Tin
PaperChef
Nonstick Muffin Liners
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!
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!
- Healthy Banana Nut Muffins
- Healthy Chocolate Muffins
- Cranberry Orange Muffins
- Apple Cinnamon Muffins
- Chocolate Pumpkin Zucchini Muffins
- Chocolate Chip Pumpkin Muffins
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.
More of our Favorite…
Zucchini Recipes
- Oatmeal Zucchini Cookies
- Chocolate Zucchini Bread
- Air Fryer Zucchini
- Baked Zucchini
- Fresh Zucchini Salad
- Healthy Zucchini Bread
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
- 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.
- Nutrition information does not include chocolate chips.
- Don’t over-mix your muffin batter as it will make them dense and not as fluffy.
Calories: 162kcal Carbohydrates: 30g Protein: 4g Fat: 4g Fiber: 3g Sugar: 17gOriginal Article
