Healthy Zucchini Muffins

Incorporating fresh vegetables and whole grains into recipes can be challenging when making food for kids and other picky eaters (even if that means you). If the mere sight of a green veggie or an oat flake is simply unacceptable to your diners, your best bet is to hide the good-for-you stuff in the seemingly not-so-good-for-you stuff—like a recipe for healthy zucchini muffins. Whole wheat and zucchini find a happy home inside a deceptively not-too-sweet treat. The muffins are tender and moist, and not too heavy to enjoy at any time of day.

Are zucchini muffins healthy?

This is a great question and one to tread carefully because “healthy” can suggest different meanings to different people. Does healthy mean low-fat, no-fat or whole-fat? Or, does it mean whole-grain or no-grain? Maybe it means vegan or whole food-based. No single answer fits everyone.

In this healthy zucchini muffin recipe, we make a few ingredient swaps to create a more wholesome muffin. We use natural sweeteners instead of bleached refined sugar and whole wheat flour instead of refined flour. But make no mistake, these healthy zucchini muffins are indeed still treats and not “health food.” They’re simply made with less-refined ingredients and more wholesome ingredients than typical muffin recipes.

In our Variations section below, you’ll find more creative ways to tailor this recipe for healthy zucchini muffins to your individual nutrition or dietary preferences. Picky eaters and those with certain restrictions can still enjoy their muffins with this recipe—while eating zucchinis and whole grains at the same time!

Ingredients for Healthy Zucchini Muffins

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• Shredded zucchini: Beyond the fiber and nutrients that zucchini adds to all zucchini recipes, it also adds essential moisture to baked goods. And it does so without changing the flavor of cakes, breads and muffins. People likely won’t even notice the zucchini is in there, especially if you peel the skin before using it (totally optional).
• Honey or maple syrup: In this recipe for healthy zucchini muffins, standard white sugar is replaced with honey or maple syrup. You can use whichever one calls to you.
• Unsweetened applesauce: Applesauce has been used by bakers for years to cut back on added sugars. You can use unsweetened cinnamon applesauce to add extra sweet spice.
• Olive oil: To avoid adding an olive-y taste to the healthy zucchini muffin recipe, you may want to use plain olive oil vs. extra virgin olive oil. If you don’t mind the richer olive flavor, go for the more robust extra virgin. You can also swap in a flavorful oil like unrefined almond oil, walnut oil or a citrus olive oil from a reputable olive press. There’s nothing like cold-pressed lemon EVOO.
• Eggs: Ever wonder why you have to add eggs one at a time in baking or why recipes always call to bake with room-temperature eggs? Baking is a delicate process, and even these small details make a big difference in how your treats bake up.
• Vanilla extract: Vanilla is a classic flavor that tends to be a family favorite. Switch up the extract with any others that you are drawn to.
• White whole wheat flour: Among the many types of flour are several distinct types of whole wheat flour. Regular whole wheat flour is milled from hard red wheat berries, while white whole wheat flour is milled from hard white wheat berries. They can be used interchangeably, but white whole wheat flour has a lighter color and milder flavor.
• Ground cinnamon: Cinnamon enhances almost any baked cookie, cake, muffin or cupcake. Its sweet, slightly earthy flavor and aroma are a delicious addition to this recipe for healthy zucchini muffins.
• Leaveners: Baking powder and baking soda lend airiness and volume to these muffins.
• Salt: Salt is pretty essential in baking recipes. It enhances all the other flavors in the batter. If you’re cutting back on sodium, you can add a bit less than what’s called for here.

Directions

Step 1: Prepare the honey mixture

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Preheat the oven to 375°F. Line 24 muffin cups with paper liners, and set aside.

In a large bowl, beat the honey, applesauce and oil until light and fluffy. Stir in the vanilla.

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Add the eggs, one at a time, beating well after each addition.

Editor’s Tip: You can beat this first mixture very well, ensuring a smooth and fluffy consistency. Take your time, and don’t rush the process.

Step 2: Finish the batter

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In a separate bowl, whisk together the flour, cinnamon, baking powder, salt and baking soda. Gradually add the flour mixture to the creamed honey mixture, and stir just until dry ingredients are moistened.

Editor’s Tip: Once you add the flour mixture to the batter, mix gently and quickly. Overbeating at this point can cause the gluten strands in the flour to overdevelop, leading to tough, dense muffins.

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Fold in the zucchini.

Step 3: Bake the muffins

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Fill paper-lined muffin cups three-fourths full with the batter. Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 23 to 25 minutes.

Let the muffins cool in the pans for 10 minutes. Remove them from the pans and let them cool on wire racks.

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Recipe Variations

• Use bananas instead of sweeteners: If you want to reduce any or all the added sugar in this recipe for healthy zucchini muffins, use very-ripe bananas instead of honey or maple syrup. Use mashed bananas at a 1:1 ratio, adding a few drops of water as needed if your bananas are not super-soft.
• Make the muffins vegan: To enjoy plant-based muffins, swap in an egg substitute like ground flaxseed, chia seeds or mashed ripe bananas. Use maple syrup instead of honey, as honey is technically classified as an animal product.
• Add more wholesome heft: For a heartier texture with more fiber, add 1 tablespoon ground flaxseeds or ground oats to the flour mixture.
• Go for indulgence: If you want these muffins to be more of a sweet treat, add chocolate chips and chocolate extract to the batter.
• Include fruits: You can add fresh or frozen fruit, fruit extracts or fruit zest to the muffin batter. Try one of these delightful triads: berry extract, citrus zest and berries; coconut and lime extracts, citrus zest and raspberries; or orange extract, orange zest and cranberries.
• Double the maple: For an autumnal maple muffin, replace the vanilla extract with maple extract. Use maple syrup instead of honey, and add additional fall spices.

How to Store Healthy Zucchini Muffins

Let the muffins cool, then store them in an airtight container at room temperature. We don’t recommend refrigerating muffins because they can turn dry, so plan on storing muffins at room temperature or in the freezer for longer-term storage.

How long do healthy zucchini muffins last?

Healthy zucchini muffins last up to three days when stored at room temperature. Some types of muffins can last up to a week, but because these contain fresh zucchini, they will likely turn after a few days.

Can you freeze healthy zucchini muffins?

You can freeze healthy zucchini muffins for up to three months. In fact, we recommend freezing them if you want to keep these muffins for more than a few days. Let the muffins cool first, then wrap or store them in a freezer-safe airtight container.

When you’re ready to enjoy a frozen muffin, let it stand at room temperature until it’s thawed. If you want to gently rewarm it, pop it into a 350° oven for a few minutes.

Healthy Zucchini Muffin Tips

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What’s the best way to shred zucchini?

There are several ways to shred or grate zucchini, including with a box grater, food processor, spiralizer or peeler. Do you prefer a method with less cleanup or less likelihood of an accidental finger cut? More speed or less mess? The choice is yours, as is whether to peel zucchini before shredding it.

Should you drain your zucchini?

Whether you should drain your zucchini depends on how you’re using it. Typically, savory recipes like stir-fries and sautees do best with drained zucchini because a soggy zucchini won’t crisp up very well in a skillet. In baking, however, most recipes account for the moisture the zucchini will release, so the zucchini doesn’t need to be drained.

What else can you serve with zucchini muffins?

Since this healthy zucchini muffin recipe creates muffins that aren’t too sweet or heavy, they’re quite agreeable at any time of day. Enjoy them for breakfast with fresh fruits, coffee or juice, and a light protein like eggs or scrambled tofu. For lunch, enjoy them alongside a green salad or high-protein lunch ideas. They even make a wonderful stand-in for crusty dinner biscuits or corn muffins. And if anyone in the family needs a snack to hold them over until mealtime, these muffins are just the ticket.