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    Home » Recipes » Breakfast

    Healthy Zucchini Muffins

    by Rachel · Updated Apr 20, 2024 · 22 Comments

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    Soft and fluffy, these healthy zucchini muffins are slightly sweet and full of unexpected veggies. Makes the perfect breakfast or snack that the kids will love! This easy, healthy muffin recipe comes together in under 30 minutes with a sweet and subtle, buttery flavor. They freeze well too!

    Zucchini muffin in wrapper centered on wood background with several other muffins in the background.

    Table of Contents

    Toggle
    • What Makes These Fresh Zucchini Muffins Healthy?
    • Ingredients and Notes
    • Keys to Making the Best Muffins
    • More Hidden Vegetable Recipes
    • Serving And Storing Suggestions
    • Frequently asked questions
    • Recipe: Healthy Zucchini Muffins

    I love baking with my son. He's the cutest baker ever. Or maybe I am just biased.

    We love fun breakfast muffins like Yellow Squash Muffins, Blueberry Muffins with Crumb Topping, and Banana Chocolate Chip Muffins. Today’s recipe is similar to my super popular Squash Muffins, and I use it all the time when our garden is in productive summer mode.

    These homemade healthy zucchini muffins have their own unique blend of sweet flavors and fresh summer zucchini. They're seriously SO fluffy, flavorful, moist, infused with sweet cinnamon flavor, with a nice crunch.

    What Makes These Fresh Zucchini Muffins Healthy?

    “Healthy” can be such a relative term, right? Well, in my opinion, what makes my personal zucchini muffins recipe healthy is:

    • Reduced oil and limited sugar.
    • Substituting unsweetened applesauce to keep all of the moist and fluffy texture.
    • Includes nutritional powerhouses like cinnamon, raisins, and nuts.

    Ingredients and Notes

    Here is an overview of the healthy ingredients you will need for this recipe including sizing and substitutions. This recipe is fairly easy to mix up based on your dietary needs!

    Ingredients to make zucchini muffins with raisins and pecans with text labels.

    Zucchini: You need 2 cups of zucchini, which is about 2 medium zucchini or 3 small ones. Cut the ends off, but no need to remove the seeds or dry them.

    Flour: I use white all-purpose flour, but gluten-free baking flour or whole wheat flour will also work as a 1:1 substitution in the muffins. I have not played around with oat flour or other types.

    Oil: Vegetable or canola oil are the best choices. You can also use coconut oil, however, I prefer the first two options.

    Nuts: I like chopped pecans, particularly in these. They are perfectly balanced with the sweetness of the raisins.

    Unsweetened Applesauce: This makes the muffins lighter in calories as well as balances out the flavor. I find the applesauce also leads to some perfectly fluffy muffins. In most of my recipes, the applesauce is a substitute for ½ of the oil. I use unsweetened unflavored, but sweetened or cinnamon flavored will work if that is what you have on hand.

    For a delicious chocolate alternative, check out my recipe for Double Chocolate Zucchini Bread!

    Keys to Making the Best Muffins

    The recipe quantities and notes are in the recipe card at the bottom, but these quick instructions give you a visual guide for how it all comes together.

    Collage of instructions to make zucchini bread muffins including shredding the zucchini, preparing the batter, and filling the pan.
    • Choosing Zucchini.  Size varies a lot but it should feel firm and evenly dark green. While scratches are common, it shouldn't have soft spots. Smaller ones tend to have fewer or smaller seeds than larger ones.
    • Use fresh baking powder. This will ensure that the muffins rise properly. If your baking powder is older than a year, it's time for a replacement.
    • Don't overmix the batter. Mix the flour into your wet ingredients until it's just combined. If you overmix the batter your muffins may turn out denser and could lead to dry muffins.
    • Fold in the goodies. I use a spatula to evenly distribute the raisins, pecans, and zucchini in the batter.
    • Grease a standard muffin pan with butter or use muffin cups. I fill them up pretty high, at least ¾ full or a little higher for nice, rounded tops. The cooking time may increase a few minutes if the muffin cups are really full.
    • They are done when the tops are a nice golden color. The centers of the tops should be bouncy to the touch.
    Baked healthy zucchini muffins in a muffin pans.

    More Hidden Vegetable Recipes

    • The BEST Carrot Cake
    • Double Chocolate Zucchini Bread
    • Yellow Squash Muffins
    • Apple Crumb Cake
    • Pumpkin Cream Cheese Muffins

    Serving And Storing Suggestions

    Serving Ideas: Muffins are always best served warm. Pop them in the microwave for 10-15 seconds and enjoy!

    Store: Store in a cool, dry place in an airtight container to keep fresher for longer. They can be stored in the refrigerator or freezer easily. They last 4-6 months in the freezer and about 2-3 days if covered.

    Freeze: Be sure to let the muffins completely cool before sealing and storing it in the freezer.

    Make Ahead: These can definitely be made ahead of time and stored. I would not store uncooked batter because they won't rise as well.

    Zucchini Muffin with bite taken out to show center texture on a wood background with whole muffins.

    Frequently asked questions

    What do I do if my zucchini is dry?

    The moisture content of zucchini can vary depending on the source and season. They tend to be drier when purchased at the grocery store when they are not in season. I grow zucchini in my garden, and mine are always pretty moist. If you end up with some that you find to be a bit too dry after shredding, you can spray a little water on it.

    Can I omit the nuts or raisins?

    I love these healthy zucchini muffins with crunchy nuts and the raisins make it a little more interesting. You can omit either or both though if you prefer them without. You can also substitute the raisins for cranberries or any other dried fruit you like.

    Can you freeze zucchini bread muffins after baking?

    You sure can! I would allow them to cool and par-freeze them till solid and place them in a freezer safe plastic bag. They should be good for about 2 months once frozen. Pull from freezer and let thaw on the countertop for about an hour. Enjoy!

    How to prep zucchini for muffins?

    To prep zucchini for muffins, shred it using a food processor, zoodle spiralizer, or a large grater. I have never had soggy muffins, but you could squeeze out excess moisture with a kitchen towel.

    Can I make these vegan?

    I have only tested the recipe as written, but you could try substituting eggs for some flax eggs. Let us know if how it works for you if you try it!

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    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    Zucchini Muffin in a paper wrapper with several muffins in the background.

    Healthy Zucchini Muffins

    Rachel
    Soft and fluffy zucchini muffins are slightly sweet and full of unexpected veggies. Makes the perfect breakfast or snack that the kids will love! This easy, healthy muffin recipe comes together in under 30 minutes with a sweet and subtle, buttery flavor.
    5 from 23 votes
    Servings: 24 regular muffins
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins

    Ingredients
      

    • 2 cups Shredded zucchini
    • 3 Large Eggs
    • ½ cup Vegetable Oil
    • 2 teaspoon Vanilla Extract
    • 1 cup Granulated White Sugar
    • ¾ cup Brown Sugar light or dark is fine
    • ½ cup Unsweetened Applesauce
    • 3 cups All-purpose Flour
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • 2 teaspoon Cinnamon
    • 1 teaspoon Salt
    • ½ cup Raisins
    • 1 cup Walnuts or Pecans
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350. Grease muffin tins or use muffin liners.
    • In a mixing bowl, blend ½ cup Vegetable Oil, ½ cup Unsweetened Applesauce, and 3 Large Eggs together. Add 2 teaspoon Vanilla Extract, 1 cup Granulated White Sugar, and ¾ cup Brown Sugar. Mix until smooth.
    • In a separate bowl, whisk 3 cups All-purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1 teaspoon Salt, and 2 teaspoon Cinnamon together. One cup at a time, add dry mixture to wet and blend before adding next cup until all are just mixed.
    • Using a spoon, stir in 2 cups Shredded zucchini½ cup Raisins, and 1 cup Walnuts or Pecans.
    • Spoon batter to ¾ full in muffin tins. Bake for 16-20 minutes or until golden brown. Increase baking time for larger muffins.

    Recipe Notes

    In a pinch, sweetened or cinnamon applesauce is fine. Do not use fruit flavored applesauce. This is a lighter calorie muffin so if you do have applesauce, you can substitute a half cup of oil (for a total of 1 cup). They will be slightly denser. If you like nuts, add an extra half cup of pecans.
     
    Serving Ideas: Muffins are always best served warm, and these muffins are no exception. Pop them in the microwave for 10-15 seconds and enjoy! They can stay out for eating, but I would keep them away from hot lights and other heat sources.
    Store: Store in a cool, dry place in an airtight container. They can be stored in the refrigerator or freezer easily. They last 4-6 months in the freezer and about 3-4 days in the refrigerator if covered.
    Freeze: Be sure to let the muffins completely cool before sealing and storing it in the freezer.
    Make Ahead: These can definitely be made ahead of time and stored. I would not store uncooked batter because they won’t rise as well.

    Nutrition

    Serving: 1muffinCalories: 201kcalCarbohydrates: 28.8gProtein: 3.9gFat: 8.4gSaturated Fat: 1gCholesterol: 23mgSodium: 161mgPotassium: 132mgFiber: 1.1gSugar: 15.4gCalcium: 20mgIron: 1.3mg
    Course Breakfast
    Cuisine American
    Tried this recipe?Let us know how it was!
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    Comments

      5 from 23 votes (1 rating without comment)

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      Recipe Rating




    1. Eliza says

      March 06, 2024 at 7:21 pm

      5 stars
      Finally, something productive to do with all of my extra zucchini! What a great find.

      Reply
    2. Joy says

      February 21, 2024 at 2:54 pm

      5 stars
      I added walnuts to ours. It was delicious and the texture was awesome.

      Reply
    3. Camille says

      February 18, 2024 at 1:28 pm

      5 stars
      Perfect rise and tasted amazing with a little bit of sweetness.

      Reply
    4. Saba says

      February 17, 2024 at 11:20 pm

      5 stars
      My kids are not raisin fans, so I omitted that part but added in a blend of walnuts and pecans for extra crunch. So yummy!

      Reply
    5. Ina says

      February 11, 2024 at 11:08 am

      5 stars
      The pecans really made this recipe a keeper!

      Reply
    6. Mila says

      February 05, 2024 at 11:30 am

      5 stars
      They’ll never know….truly. Your kids, hubby, whomever- the veggie secret will stay safe with you! That’s how darn good these muffins taste.

      Reply
    7. Ava says

      February 04, 2024 at 4:38 pm

      5 stars
      Added 1 cup of grated carrot as i didnt have enough zucchini ….these are foolproof and so moist and delicious. Skipped the pecans too.

      Reply
    8. Anna says

      January 29, 2024 at 12:45 pm

      5 stars
      Thank you for this recipe! I halved it to make 12 muffins and it was so good. Probably should have made more and frozen them.

      Reply
    9. Maria says

      January 22, 2024 at 7:22 pm

      5 stars
      Perfect! Light and sweet and full of texture without tasting any zucchini. I think I’ll try the chocolate version next.

      Reply
    10. Helena says

      January 18, 2024 at 2:23 am

      5 stars
      Brought these to a friend’s housewarming party and had so many requests for the recipe. Thanks for making me look like a culinary genius!

      Reply
    11. Meisha says

      January 15, 2024 at 8:18 pm

      5 stars
      OMG these were so good! I made 8 jumbo muffins and they were so moist and delicious.

      Reply
    12. Thalia says

      January 09, 2024 at 6:59 pm

      5 stars
      Everyone loves these muffins. I added golden raisins and walnuts, for warm nutty flavor. Perfection!

      Reply
    13. Farrah says

      January 07, 2024 at 5:12 pm

      5 stars
      I made some last month that didn’t turn out so thought I would try a new recipe. These were a super hit with the kids!

      Reply
    14. Chaya says

      January 05, 2024 at 11:11 am

      5 stars
      No one at work believed me when I said these muffins were zucchini! Just delicious.

      Reply
    15. Katherines Corner says

      February 17, 2015 at 9:55 am

      5 stars
      oh no I just drooled a little. LOL yummm xo

      Reply
    Newer Comments »
    Headshot of Rachel Beach, the author of Craving Some Creativity.

    Hi, I'm Rachel!

    Creativity makes me energized and fearless. My husband and I have been renovating homes for over a decade and love to share our passion for all things home. Follow along for remodeling tutorials, recipes, and entertaining ideas sure to inspire!

    More about me →


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