Healthy Zucchini Muffins
These healthy zucchini muffins are naturally sweetened and made with whole wheat flour! They're fluffy, moist and absolutely delicious, too.
Updated by Kathryne Taylor on August 30, 2024
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I thought I had this zucchini muffin recipe in the bag. Make my favorite zucchini bread batter, divide into muffin cups, bake for less time—nope. The increased surface area produced slightly dense and dry muffins, which were fine for “healthy” muffins. However, I wanted fluffy, moist and thoroughly delightful muffins that just-so-happened to be healthier.
So, I cross-referenced the zucchini bread recipe with my all-time favorite blueberry muffins in my cookbook. I adjusted the leavener, upped the amount of milk and switched to buttermilk for a more tender crumb. Success! These zucchini babes will make everyone happy.
Cookbook launch week has been a thrill. I’m overwhelmed, honestly. I’m so excited that you’re excited about the book, flattered by my fellow food bloggers’ kind words, and thankful for friends who took the time to say cheers. All that, and I’m still a little apprehensive about sending my book baby into the world. Is this what it feels like to send a child off on a school bus for the first time?
Thank you for your comments, notes and reviews; they mean so much. I hate to ask for more, but if you’ve had a chance to make recipes from the book already, would you mind leaving a review on Amazon to share your experience soon? That might seal the deal for people who aren’t familiar with my blog already.
If you haven’t gotten the book, I have more details about Love Real Food over here. I’d be glad to answer any questions you might have in the comments. Lastly, I promise I won’t go on and on about the book forever. ♥
What makes these zucchini muffins healthy?
Granted, “healthy” is a subjective term, but here are a few reasons why I consider these muffins to be more nutritionally redeeming than most:
- Unlike standard zucchini muffins made with refined all-purpose flour, these are made with white whole wheat flour. That means they’re made entirely with whole grains, but you can’t taste them because white whole wheat flour has such a mild flavor.
- Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy)
- Real maple syrup replaces refined sugar, so these muffins are naturally sweetened.
- Combined, you end up with hearty and delicious zucchini-flecked muffins.
These muffins are easily adapted to vegan and gluten-free diets, too! See my recipe notes for details.
Watch How to Make Zucchini Muffins
More Muffin Recipes to Enjoy
- Healthy Banana Muffins
- Healthy Blueberry Muffins
- Healthy Carrot Muffins
- Lemon Raspberry Muffins
- Strawberry Oat Muffins
Please let me know how these muffins turn out for you in the comments! I love hearing from you.
Healthy Zucchini Muffins
These healthy zucchini muffins are naturally sweetened and made with whole wheat flour! They’re fluffy, moist and absolutely delicious, too. Recipe yields 1 dozen muffins.
Ingredients
- ¾ cup roughly chopped raw walnuts or pecans (optional)
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs
- ⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using)
- 2 teaspoons vanilla extract
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—working in handfuls, gently squeeze out excess moisture from the grated zucchini over the sink)
Instructions
- Preheat oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).
- Toast the nuts (if using): Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.
- In a medium mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. Add the buttermilk and vanilla. Whisk to combine, and set the bowl aside. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.)
- In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Using a big spoon, stir to combine.
- Pour the liquid mixture into the dry and stir just until combined (a few lumps are ok!). Add the zucchini (be sure to squeeze excess moisture out of the zucchini first) and toasted nuts, if using. Gently fold the zucchini and nuts into the batter, being careful not to over-stir.
- Divide the batter evenly between the 12 muffin cups. Bake muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
Notes
Recipe adapted from my zucchini bread and the blueberry maple muffins in my cookbook, Love Real Food.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Change it up: Use chocolate chips or small/chopped dried fruit instead of the nuts.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk, such as almond milk.
Make it dairy free: Choose non-dairy milk (I used almond milk).
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: Bob’s Red Mill’s all-purpose gluten-free mix works well.
Make it nut free: Just omit the nuts, and don’t use nut milk.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
Update 9/23/20: I’ve modified the method slightly, to use two bowls instead of one. The recipe comes together more intuitively this way and bakes up a bit nicer.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
My cookbook just arrived. TWO pancake recipes?! And this is in addition to my favorite pancakes from your blog (banana oat). Looking forward to reading it all and trying some recipes this weekend – banana coconut pancakes first!
PS…thank you SO MUCH for the tips to make a recipe GF, DF, vegan, etc. it matters so much to me and my family!
Hooray! Thanks, Becki. The pancakes in the book are my new favorites. :) I’m glad you appreciate the special diet notes. I want my recipes to work for everyone!
These look delicious! Congrats on your cookbook!
Thanks, Emily! I hope you get a chance to try them.
Hi Kate! Got cookbook today and just finished eating the Kale and Quinoa salad from pg 59, my husband, teen son and myself LOVED it!!! Also, my husband got report today that in 4 months since switching to plant based diet he dropped 9 lbs and blood pressure down 40 pts.! Your’s was my go-to blog, thanks a million:)
Congratulations to your husband, Jennifer! What a huge difference. I’m so glad I was able to play a small part in that. Happy that you enjoy the book, too!
Got your cookbook yesterday!
Yay!
Perfection!!
Thank you, friend!
hi kate, i’m a lacto-vegetarian. in general i haven’t been very lucky replacing eggs with flax eggs. i ordered your cookbook and am waiting anxiously for it. did you try all your egg recipes with flax eggs? how would you describe the difference in this substitution? any tips??
I was just wondering the same thing. My cookbook should arrive today (yay!) and I’ve had mixed results w/flax eggs in the past. My husband is vegan, myself and the kids are not. So I’m planning to try several recipes both ways. I can let you know how they turn out!
Hey Monica, flax eggs have worked well for me in recipes that call for regular (gluten-containing) flours. They definitely don’t work in almond flour-based recipes, and certainly won’t work as replacement for eggs in scrambled egg recipes, etc. I came up with egg-free substitutions for all the recipes that I possibly could… I couldn’t find a solution for the blueberry almond cake, for example. For pancakes and waffles, you can usually just omit the eggs and still get good results. Are you using finely ground flaxmeal?
New around here, but very excited about your recipes. I especially appreciate that you make notes for alternatives (gluten free for me) as is so helpful. I made your butternut chipotle chilli today..delicious! Shared it with our neighbor who was happy too…since it is SNOWING here in Boulder on May 18th. :)
Yes! Another commenter said it was a snow day! That’s so insane. We’ve been having a slew of 80-degree days here in KC, so that’s hard to imagine. I’m glad you had the chili to keep you warm! Sending sunshine your way.
Fingers crossed that THIS is the year I have a bumper crop of zucchini. If not, there’s always the farm stand! These muffins look great.
Got your book Wednesday night, and well, I normally read cookbooks with post-its in hand to flag recipes I want to make, but it would be easier to flag ones I don’t want to make! It all looks AMAZING!
Thank you, Amy! Crossing my fingers with you for those zucchinis!
You absolutely should go on and on about your cookbook! I’m reading it from page to page like a regular book — I love it.
This weekend I’ve lined up a few to make. So far I love the Make-Your-Own Instant Oatmeal Mix. My oatmeal breakfast now tastes like cherry cobbler! I’ll post on Instagram if the photo looks half way decent.
Awesome, Midori! I’m so glad you like what you’ve tried so far. :)
these looks absolutely stunning Kate! I always come to you when in doubt of what to bake or cook! thank you for sharing!
Thanks, Charlie!
Hi Kate! I really love your recipes and am subscribed to your emails :) I am a vegan though and I was wondering what you would recommend substituting the buttermilk with if I were to make these vegan? I usually just use a plant-based milk, but since buttermilk is a bit different what would you suggest? Would love to make these :D
Hey, Valerie! You can actually make some buttermilk using plant-based milk and some lemon juice. Here’s a recipe from Minimalist Baker that uses the same technique. Let me know how it works out!
I rarely make any baked goods but this is a recipe I would definitely want to try out. They look very delicious!
I hope you do, Alfredo!
That dip looks amazinggg! PInned it to 3 boards! I don’t know if I am most excited about your book for the pictures of Cookie or the pictures of food ;)
I could eat that dip for breakfast, lunch, and dinner! I hope you enjoy the book, especially the pics!
Love the cookbook!! I am not on instagram or facebook or whatnot, but I wanted to comment to say it’s awesome!! Made your fettuccine alfredo with spinach and sun-dried tomatoes the day the book arrived and it was so good!! Such a creamy vegan alfredo sauce! Currently drooling over the cashew chai latte recipe but need to go buy more cashews. The book is beautiful! Congratulations!!
Thank you so much for taking the time to comment, Liz! I’m so glad you enjoy what you’ve made so far– that chai latte is so good, you won’t be disappointed. :)
Your book is beautiful! I bought a copy of it today in Barnes and Noble for an Anniversary gift for my husband (10 years today!). It’s currently on my desk at work so everyone else can peruse through it until I take it home to wrap.
We’ve been following your blog for a while – I am vegetarian, he is vegan (I just can’t give up cheese), and our three boys are, by default, mostly vegetarian. You are amazing! Thanks for all the inspiring recipes!
Happy anniversary, Julie! I hope your family enjoys the book!
Congratulations on your new cookbook!!! I had pre-ordered and was SO excited to receive it on Tuesday. So far, I have made the Fresh Greek Nachos and they were amazing! I served them as dinner along with a fruit salad for my family of four. Everyone loved them. There are few cookbooks that I have read through (and I read through many) that I want to cook so many of the recipes. Yours are very approachable, use readily available ingredients, and look healthy and so delicious. Just the kind of food I want to eat every day. Also, I’m glad we share a love for Mexican flavors and roasted cauliflower! Very best wishes to you and the success of your book!!
That sounds like such a delicious, fresh meal, Jessica! I’m so glad you enjoy the book– your kind words mean more than you know. I have the absolute best readers, and you’re a shining example.
I just love you and your blog and your cookbook. I can’t wait to get mine! Reading your blog is like reading my best friend’s journal only better because you help me make amazing food for myself, my family and all of our friends. Thank you Kate! Congrats on your super succesful cookbook!
So kind of you, Margaret! I hope you love the book.
My three year old and I made this for breakfast & they turned out amazing! She loved them and wants to share the with all of her little friends. We added a few mini chocolate chips to the top of each muffin – delicious!
Perfect! Thanks, Carrie! Hello to your little one. :)
We just planted four zucchini plants in our garden (planting season starts late here in Colorado), so I’m looking forward to having a surplus of zucchini in a few months. I’m bookmarking this recipe for later!
A funny story about your cookbook…I pre-ordered one for me, got it, LOVED it, and ordered one for my mom (who doesn’t follow a vegetarian diet but is looking to incorporate more vegetarian meals). My mom ALSO ordered your cookbook for herself AND as a gift to me! So we both have two books. Definitely not a bad problem to have, and we’re planning to give the extras out to friends. #spreadtheloverealfood :)
This is such a cute story, Erin! A great opportunity to spread the love! Crossing my fingers for a great crop of zucchini coming your way.
Kate: I love that you offer alternative approaches in your notes. This appeals to everyone…I usually bake with almond meal to make it gluten free, but will definitely try it with the Bob’s AP GF mix.
Thank you! Your blog is an inspiration!
Putzel Kitchen
Yes, I hope you try the Bob’s! I love it. Thanks so much for reading!
Thanks for the recipe! I have really been enjoying zucchini in baked goods lately.
Yes! Such a good way to sneak in some extra veggies.
really good! my son who is sceptical of zucchini loved ’em. I have an issue with sugar/honey/maple syrup so i used half of the honey and chopped up dried dates for the other half.
These came out great! Perfect texture, not too sweet so easy!
Great! Thanks, Eve!
I just made these and they’re great! They’re really moist and have perfect sweetness. I also really like that the recipe is one bowl. Thanks for another great recipe!
Thanks, Julie! I love that, too– makes clean-up super easy.
Just made these muffins for my co-workers. These were absolutely delicious. I’ve tried taking standard bread mix and turning them into muffins with less than happy results, so I was very happy to see you had made adjustments. Right on point!!!
Thanks, Linda! It took a little while, but I got there. I’m so glad everyone like it!
Do you have the nutrition for these or did I miss it?
Hi, Beth! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
I made these using the coconut oil/honey option (but with white flour because that was what I had on hand) and they were delicious. Even the reluctant kid taste testers ate them. Thanks for a great recipe.
Awesome! I’m glad these were kid-approved, Maureen. I hope you got some, too!
Have you substituted gluten free flour in this recipe? And did you have to change any of the other ingredients when you used the gf.
Hey, Beverly! Great question. I always recommend using Bob’s Red Mill Gluten Free Flour Blend, because it’s a 1:1 substitution with other flours and requires no other substitutions.
This was such a delicious recipe. I actually had a half a zuchinni and sweet potato so used a cup of shredded zuchinni and half a cup of shredded sweet potato. I made sure to squeeze access water out of both. It turned out awesome. I think next time I might add some chocolate chips for fun! Thanks for coming up with this healthy and yummy recipe!
Awesome! Creative thinking, Nili. I’m glad you loved it! Chocolate chips would be delicious.
These muffins are delicious! Just what I needed on my healthy reset day! And thank you for the zucchini tip! To squeeze the water out, I rolled the shredded zucchini in about 5 paper towel sheets and squeezed to keep from having a bunch f shreds on my hands. The zucchini unrolled from the paper towels very easy. As always, your recipes come through right on time!
Great! The zucchini tip is essential– prevents it from becoming a gooey mess! I’m glad you loved them, Kecia.
Absolutely delicious muffins! I have made many of your different muffin recipes, and they are all delicious. These zucchini muffins were moist, light, and had the perfect balance of sweetness. I also love how healthy they are. I would definitely recommend this recipe!
Perfect! I’m so glad you enjoyed these.
Hi Kate
Until today I ignored that zucchini could be used to bake muffins, you have opened a new window into my gastronomic life. I find this recipe interesting because you are using very healthy ingredients.
Which leads me to a question: have you investigated or cooked other recipes without ordinary flour? Thanks for your response.
Hi, Amy. Yes, I definitely have! You can find all my gluten free recipes here, sorted by category. If you thumb through those, you’ll find more than a few recipes that use things like almond flour, oat flour, and rice flour. Thanks!
These are delicious! I used the coconut oil and honey options, nixed the nuts and added unsweetened coconut, and used 1/2 carrot and 1/2 zucchini. Thanks!
Your version sounds delicious, Vanessa. Thanks!
Thanks lady big made it. So far looks perfect but havent tried em. Youre so cute love your doggy pic by yours.
Thanks, Tiffy! Cookie says hi. :) I hope the muffins came out great!
Hi Kate, greetings from the Netherlands!
I’m just dropping a line to say thank you for all the delicious recipes you share in your blog! My 3-year-old son LOVES these zucchini muffins (my husband and I love them too!) and I’m looking forward to getting your book soon as a birthday gift. Thanks so much!
Hi, Nadia! Thanks so much for commenting–I’m glad your kiddo loves these muffins so much! And I hope you adore the book. Happy early birthday!
Words cannot express how much I want everyone to make these :) They are moist and delicious! I used coconut oil and maple syrup. I also made a divine cashew frosting for those days when you just want some on top, and they go perfectly together! :) I’ll be making them breakfasts this week too! Thanks, Kate!
Great! I’m so glad the texture turned out so well–no one likes a dry muffin.
Hi,
What’s the nutritional value of these muffins? Calories, fat, sugars, etc? Thanks!
K.
Unfortunately, I don’t have nutritional info available for all of my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
Muffins came out great! Our 2 1/2 year old grandson gobbled them up.
Perfect! Thanks, Greg.
I LOVED these, but after about 5 days, they were kind of spongey and oozing liquid. I stored them at room temp in a plastic container. Any idea what happened? I made them w. the olive oil/maple syrup variation. THANKS!
Hi, Sally. These are best eaten within a couple days of baking them! I know refrigerating will help to extend the life of them, and they’ll spring back to life if you warm them up for about 30 seconds.
thanks! I’m curious what makes them so spongey – – the buttermilk/baking soda combo?
Hi Sally, it sounds like the muffins were going bad. Preservative-free baked goods like these will really only last up to maybe four days at room temperature. Storing them in the refrigerator will extend their life by a few days, or in the freezer for a few months.
when I click the nutrition information nothing comes up. Could you tell me the approximate calories and protein content for these muffins.
Thanks
They are amazing!
Hi, that’s strange, because I can see the nutrition facts when I click on the label! 225 calories, 5.1 grams of protein
made a double batch of these this morning using a combo of honey and maple syrup (didn’t have enough of each), almond milk + ACV, and applesauce in place of the oil. they were AMAZING!
thanks so much for getting back to me! I will blame it on my slow rural internet connection
Jenna
This recipe is under vegan recipes, however, calls for eggs, buttermilk, etc. Do you have any vegan baked goods recipes? With chia eggs or other substitutes? Thank you!!
Hi Meera, check the recipe notes. :) I have tested vegan substitutions there, which is why I labeled it vegan. If you hover over “all recipes” in the menu, then “special diets” and choose “vegan,” you’ll find more vegan baked goods. Some require some simple subs like this one, so please check the recipe notes for those.
I just make the with spelt flour. They are AMAZING!!!congrats on your book!!!
Wonderful! Thank you, Barbie!
Made these today and they ended up a gooey mess in the middle. Baking longer don’t help either :(
Hi, Adele! Sorry to hear about that. Usually this type of result is a baking powder/ baking soda amount mixup. Also, did you make sure to use whole wheat flour instead of something like almond flour or all-purpose?
this same issue keeps happening to me as well. I use whole wheat flour and follow the recipe without any alterations, yet it comes out so gooey inside no matter what.
Just wondering. I have whole wheat bread flour. Can I use it in place of.
thank you! we LOVE this one at our house : ) when i make a double batch (summer’s zucchini abundance), i can get a dozen full size AND three dozen mini. we freeze them and they reheat beautifully, perfect quick breakfast for myself and my toddler.
Amazing! I’m so glad this recipe yields so many, and it’s great to hear that they freeze so well.
how important is it to use buttermilk? I want to use almond milk, how would I incorporate that? is there something else I need to add like the vinegar or lemon juice? If so, how much?
Hi Tecia, you can use any milk. See the ingredients list for details!
Thank you for including the gluten-free instructions, I’ve had to make the change in recent months and am still struggling to adapt all of my baking to fit this new need. Thanks for the recipe!
Hi Kate,
I’m a big fan of your banana muffins and make them often. However, I just picked the most GIGANTIC zucchini from the garden yesterday and I’m ready to make (3-4?) batches of your zucchini muffins. Do you think they will be OK in the freezer if I eat through them in the next few months for breakfast? Thanks in advance!
Jenn
HA!! Never-mind. It says right at the end of the recipe that they are good to freeze! Sorry about that!
#readtherecipe
Jenn