Last Updated on August 29, 2022 by Kathryn Donangelo
Healthy Zucchini Muffins are fluffy, moist, packed with warm flavors, and loaded with tons of zucchini (kid’s won’t even know it’s in there). Made with wholesome ingredients and makes the perfect snack or breakfast treat!
Healthy Zucchini Muffins
Looking for a delicious and healthy muffin recipe that both kids and adults will love?! You’ve landed on the right page!
These are the Best Zucchini Muffins out there because they are healthy, perfectly sweetened, moist, and secretly packed with zucchini and whole grains that you can’t even taste it. This is the perfect treat for kids’ because it’s a great way to sneak in extra veggies.
I love how easy these moist zucchini muffins are and they’re made with healthy ingredients so you can feel good about indulging in these treats. Your kids will love them too (my 1 year old sure did!).
You’ll love the texture of these muffins because they are ultra soft (from the yogurt) with a moist crumb that we crave in muffins. The warm flavors of vanilla, cinnamon, and nutmeg shine through and adds just the right amount of spice.
Why You’ll Love This Recipe
- These muffins are healthy since they are made with wholesome ingredients and don’t have any refined sugar.
- They have more protein than the average muffin, thanks to the Greek yogurt!
- You can easily double the batch. It’s always a good idea to have these handy so you can store half the batch in the freezer (see notes below on how to freeze muffins).
- It’s always zucchini season so you can make these muffins all year round. 🙂
- These muffins freeze well so you can always have some packed away in your freezer.
Fresh Zucchini: the star ingredient! I always prefer grating the zucchini as apposed to shredding it so the zucchini pieces are smaller. You’ll need about 1-2 zucchini depending how big or small the zucchini is.
Whole wheat flour: adds a wholesome and nutty flavor. You can also use all-purpose flour or oat flour instead or use a combination of both.
Honey: added for sweetness. You can also substitute for pure maple syrup or coconut sugar.
Yogurt: adds richness and makes these muffins fluffy, tender, and adds protein too.
Egg: helps bind the ingredients together. You can also sub the egg for a flax egg.
Coconut oil: makes these muffins extra moist and decadent. You can also use any other type of neutral oil like canola oil, vegetable oil, or olive oil.
Cinnamon and nutmeg: adds just the perfect amount of spice and warm flavor.
How To Make Healthy Zucchini Muffins
These Healthy Zucchini Muffins Are Perfect For
- Breakfast (they pair well with a cup of coffee), a snack, parties, and kids’ lunchbox (they will never know these muffins have zucchini in them).
- Anytime you want a sweet treat without the added guilt- these are healthier for you than regular muffins! Add a spread of peanut or almond butter for extra protein!
- Any occasion- you can turn them into cupcakes up by added frosting or a light glaze over the tops.
Recipe Variations & Add-Inns
Chocolate Chip Zucchini Muffins: add a handful of your favorite chocolate chips to the batter for a chocolatey twist. You can use milk chocolate, semi-sweet chocolate, mini chocolate chips, or white chocolate chips.
Add a light glaze or frosting to the top of the muffins: will add sweetness.
Banana Zucchini Muffins: add chopped banana to the mixture or add mashed banana to the batter for a banana bread flavor.
Other Muffin Add Ins: Raisins, shredded carrots, blueberries, raspberries, pumpkin puree, chopped nuts, seeds, cinnamon chips, and sprinkles.
Mini Muffins: If you want these muffins to be bite-sized, add them to a mini muffin pan instead to make Mini Zucchini Muffins. Be sure to reduce the baking time to 10-15 minutes since they won’t need as much time to bake.
Don’t squeeze out excess moisture from the zucchini. I did this the first time I made these muffins and they came out super dry to say the least. The moisture from the zucchini will make these muffins ultra moist and soft.
Protein Muffins: Add a scoop of plain or vanilla flavored protein powder. This will give these muffins an extra protein boost.
Leftovers & Storage
Place leftovers in an airtight container or large zip-lock bag in the refrigerator for up to 5 days. Heat in the microwave before eating to make the muffins soft and warm. You can also just let them come to room temperature for a few minutes.
Make-Ahead: Muffins are perfect for making ahead because they freeze so well. Once muffins are baked, cool completely, then place the muffin pan in the freezer to flash freeze for at least an hour.
Once they are semi-frozen, remove the muffins and place them in a large ziplock bag. Flash freezing them will keep them from sticking together. Make the muffin glaze when ready to eat.
Other Healthy Zucchini Recipes
- Zucchini Boats
- Cheddar Zucchini Waffles
- Zucchini Frittata
- Baked Zucchini Turkey Meatballs
- Parmesan Zucchini Fries
Other Muffin Recipes
- Glazed Lemon Poppy Seed Muffins
- Skinny Chocolate Banana Muffins
- Pumpkin Muffins
- Almond Poppy Seed Muffins
- Banana Nut Muffins (Healthier Recipe)
Can’t Get Enough
Subscribe and I’ll send all my newest and FREE recipes to your inbox! You can also keep up with me on Pinterest, Instagram, and Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup honey melted
- 1/4 cup plain Greek yogurt
- 1/3 cup coconut oil melted
- 1 whole egg
- 2 teaspoons vanilla extract
- 1 1/4 cups grated zucchini do not ring water out*
- Preheat oven to 350 degrees F. Line a muffin pan with 12 muffin liners or spray well with nonstick spray. In a medium mixing whisk together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set aside.
- In a large mixing bowl mix together the honey, yogurt, coconut oil, egg, and vanilla extract until combined.
- Fold the dry mixture in with the wet mixture just until combined (do not over-mix). Then fold in the grated zucchini.
- Divide the batter into 12 prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Place leftovers in an airtight container or large zip-lock bag in the refrigerator for up to 5 days. Heat in the microwave before eating to make the muffins soft and warm. You can also just let them come to room temperature for a few minutes.
- To Freeze, place muffins in an airtight container or large zip-lock bag and freeze for up to 3 months. To defrost your muffins, place them in the refrigerator to defrost overnight or on the counter for a few hours.
- If you want these muffins to be bite-sized, add them to a mini muffin pan instead to make Mini Zucchini Muffins. Be sure to reduce the baking time to 10-15 minutes since they won’t need as much time to bake.
- Other Muffin Add Ins: Raisins, shredded carrots, blueberries, raspberries, pumpkin puree, chopped nuts, seeds, cinnamon chips, and sprinkles.