Zucchini Muffins

Made with shredded zucchini, whole wheat flour and honey - these healthy Zucchini Muffins make a great breakfast, snack, or dessert! This easy muffin recipe is a great way to use those farmstand fresh zucchinis all summer long.

Ingredients You'll Need

Flour: To make these muffins healthier, this recipes uses a mixture of all purpose and whole wheat flour.

Baking Powder and Baking Soda: Using both of these leaveners together help the muffins rise properly.

Cinnamon: Add cinnamon for that warm flavor.

Salt: Enhances the flavor of the muffins.

Eggs: Just 2 large eggs create that amazing structure of these muffins and give it the texture you need.

Vegetable Oil: Keeps the zucchini muffins moist and helps them become tender and fluffy.

Applesauce: This makes these muffins healthier by replacing some of the fat.

Buttermilk: I've tried this recipe with regular milk, but Buttermilk makes them a bit more fluffy and gives it a slightly tangy flavor. If you don't have buttermilk, you can absolutely use regular milk. To make them dairy-free, you can use your favorite non-dairy milk, like almond milk.

Sweetener: Use both honey and brown sugar. You can also replace the honey for maple syrup.

Vanilla Extract: For added flavor.

Zucchini: Shredded Zucchini is the main ingredient here! One medium zucchini produces about one and a half cups shredded zucchini.

How to make Zucchini Muffins

This healthy zucchini muffin recipe is easy to make!

1. Preheat oven to 375°. Prepare a muffin tin with paper liners.
2. In a medium bowl, whisk together the dry ingredients. (flours, baking powder, baking soda, cinnamon and salt) Set aside.
3. In large bowl, mix together the rest of the ingredients except the zucchini until just combined. (eggs, vegetable oil, applesauce, buttermilk, honey, brown sugar, and vanilla extract)
4. Stir the flour mixture into the wet ingredients mixture. Do not overmix.
5. Gently fold in the shredded zucchini.
6. Divide the mixture among the 12 muffin cups. They should each be ¾ full.
7. Bake for 16-20 minutes, or until golden and a toothpick comes out clean.
8. Cool for 5 minute before moving to a wire rack to cool completely.

*Store at room temperature for up to 2 days in an air tight container or individually wrap and freeze.

Optional Muffin Add-Ins

These muffins are full of flavor, but if you're looking for an additional mix, here are some options. When you stir in the zucchini, you can also fold in ⅓ cup of one of these:

• Chocolate Chips
• Raisins
• Chopped Nuts (Walnuts, Pecans, Almonds)
• Dried Cranberries
• Pumpkin Seeds
• Blueberries

More Baked Goods Recipes

• Strawberry Peach Galette
• Mini Margarita Cupcakes
• Whole Wheat Banana Bread
• Cinnamon Pecan Granola
• Apple Cinnamon Streusel Mini Muffins

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