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    Home » Breakfast & Brunch » Healthy Zucchini Muffins

    Healthy Zucchini Muffins

    by Lainey · Posted: Jun 14, 2021 · This post may contain affiliate links ·

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    These 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.

    zucchini muffins on a dessert plate along with the two cups of chocolate drink on a tray

    Tips & Variations:

    • 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.


    How to Make Healthy Zucchini Muffins:

    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
    ingredients for Zucchini muffins

    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:

    flour, sugar, baking powder, baking soda, salt and cinnamon mixture in a large bowl with a whisk

    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:

    raisins sprinkled with flour mixture in a small bowl, and eggs with oil mixture in another small-sized bowl beside a large bowl with the dry ingredients

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

    added the egg mixture, squeezed zucchini and raisins with flour into the dry ingredients

    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.

    poured the batter into the muffin pan

    Frequently Asked Questions:

    Why are my zucchini muffins soggy?

    When baking zucchini has a high moisture content. So it’s important after shredding to make sure to squeeze the zucchini well to remove the moisture. Using a clean dish towel and 3 large paper towels, place the shredded zucchini in the center, wrap the zucchini with the towels, and squeeze until the water is removed.

    Do zucchini muffins have to be refrigerated?

    No, it will dry out in the refrigerator. Either keep them stored loosely covered on the counter or freeze them.

    zucchini muffins on a dessert plate
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    Healthy Zucchini Muffins

    Moist, fluffy and delicious muffins that are easy to make and great for a healthy breakfast or snacks!
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: American, Filipino
    Calories: 2782kcal

    Ingredients

    • 1 ½ cups all purpose flour
    • 1 cup granulated sugar
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • 2 large eggs
    • ½ cup vegetable oil
    • 2 cups zucchini
    • ½ cups raisins

    Instructions

    • Preheat oven to 350 degrees F
    • 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  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
    • Remove from the oven and cool completely on a wire rack

    Nutrition

    Serving: 1g | Calories: 2782kcal | Carbohydrates: 410g | Protein: 35g | Fat: 120g | Saturated Fat: 92g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 2093mg | Potassium: 1576mg | Fiber: 13g | Sugar: 207g | Vitamin A: 974IU | Vitamin C: 48mg | Calcium: 268mg | Iron: 13mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Hi, I’m Lainey! Here you’ll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

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