Healthy Zucchini Muffins

These Healthy Zucchini Muffins are moist, fluffy, and easy to make! It's foolproof and packed with pantry ingredients like flour, cinnamon, oil, and sugar!

Needing more muffin recipes? Try these Blueberry Lemon Poppy Muffins, Vegan Banana Chocolate Muffins, or the classic Banana Muffins topped with cinnamon sugar streusel.

Jump to:

• Top Tips
• Substitutions
• Variations
• Storage
• Ingredients
• Frequently Asked Questions
• Healthy Zucchini Muffins

Top Tips

• Make sure to remove as much moisture from the zucchini after shredding, if not, the muffins will become soggy.
• I like my muffins less sweet, so I only add ½ cup sugar and it tasted amazing. Feel free to add less sugar for a less sweet muffin.
• Storage: Keep at room temperature for up to 4 days loosely covered on the counter.
• Freezing muffins: Muffins can be frozen after baking (make sure to completely cool). Then place in a freezer-safe bag or container, remove air, and store for up to 2 months.
  • To thaw, place on the counter for several hours.

Substitutions

• All-Purpose Flour: If you want to make the muffins gluten-free, you can use a gluten-free flour blend instead of all-purpose flour. Make sure the blend is suitable for baking.
• Coconut Sugar: Coconut sugar can be replaced with an equal amount of brown sugar, granulated sugar, or a sugar substitute like stevia or monk fruit sweetener. Adjust the sweetness according to your taste.
• Eggs: To make the muffins vegan, replace each egg with a flaxseed or chia seed egg. Mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it becomes gelatinous.
• Vegetable Oil: Instead of vegetable oil, you can use melted unrefined coconut oil, olive oil, or melted butter. Keep in mind that using butter will make the muffins non-vegan.
• Zucchini: If zucchini is not available, you can substitute it with grated carrots, shredded apples, or mashed bananas. These alternatives will add moisture and flavor to the muffins.
• Vanilla Extract: If you don't have vanilla extract, you can omit it or use other extracts like almond extract or lemon extract for a different flavor profile.
• Raisins: The raisins can be omitted if you have allergies or prefer not to use them. You can also replace it with other add-ins like chocolate chips, dried cranberries, or shredded coconut.

Variations

• Chocolate Chip Zucchini Muffins: Add ½ to ¾ cup of dark chocolate chips or semi-sweet chocolate chips to the batter for a chocolatey twist.
• Nutty Zucchini Muffins: Increase the amount of chopped nuts (such as walnuts, pecans, or almonds) to ¾ cup or add a combination of different nuts for added crunch and flavor.
• Spiced Zucchini Muffins: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg or pumpkin spice blend to the dry ingredients for a warm and cozy flavor profile.
• Cream Cheese Swirl Zucchini Muffins: After portioning the muffin batter into the muffin cups, add a dollop of softened cream cheese to the center of each muffin and swirl it gently with a toothpick for a creamy surprise inside.

Storage

• Cool Completely: Allow the muffins to cool completely on a wire rack before storing them. This prevents excess moisture from accumulating inside the storage container.
• Room Temperature: If you plan to consume the muffins within 1-2 days, you can store them at room temperature in an airtight container or a resealable plastic bag. Make sure the container is tightly sealed to maintain freshness.
• Refrigeration: For longer storage (up to 4-5 days), refrigerate the muffins in an airtight container. This helps to preserve their freshness and prevents them from spoiling quickly.
• Freezing: Muffins can also be frozen for extended storage. Once they have cooled completely, place them in a single layer on a baking sheet and freeze them for about 1-2 hours until they are firm. Then, transfer the frozen muffins to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
  • Thawing: When you're ready to enjoy the frozen muffins, thaw them at room temperature or gently reheat them in the microwave for a few seconds to restore their softness and freshness.

Ingredients

Listed below are all the ingredients you will need:

• all-purpose flour
• granulated sugar
• baking powder
• baking soda
• salt
• cinnamon
• large eggs
• vegetable oil
• zucchini
• raisins, optional

Instructions

Preheat oven to 350 degrees and fill muffin pan with liners.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon until combined, set aside:

In a small bowl, add raisins and sprinkle with about ½ teaspoon of flour mixture. This will help them from sinking to the bottom, set aside.

In a small bowl, whisk together eggs and oil:

Then add egg mixture to the dry ingredients and blend just until combined. Stir in zucchini and raisins, if using:

Mix until just combined, and then pour into the muffin pan filling it up about ¾ full.

Bake for 12-15 minutes or until a toothpick inserted in a middle comes out clean and remove from the oven and cool completely on a wire rack.

Frequently Asked Questions