Zucchini muffins are a delightful way to combine healthy eating with indulgent baking. These muffins are perfect for home bakers who want to infuse their creations with nutritious ingredients and for health-conscious individuals seeking a guilt-free treat. The natural moisture from zucchini ensures these muffins are always moist and tender.

zucchini muffins


To start, gather the following ingredients:

  • 1 ½ cups grated zucchini (drained)
  • 1 ¾ cups whole wheat flour (or all-purpose flour for a lighter texture)
  • ¾ cup honey or maple syrup (as a natural sweetener)
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs
  • ⅓ cup melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts (optional)
  • ½ cup raisins or chocolate chips (optional)


Step 1: Prepare the Zucchini

  1. Grate the Zucchini: Use a box grater or food processor to grate the zucchini.
  2. Drain Excess Moisture: Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to avoid soggy muffins.


Step 2: Combine the Dry Ingredients

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Step 3: Mix the Wet Ingredients

  1. In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.

Step 4: Combine Dry and Wet Ingredients

  1. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
  2. Fold in the Zucchini: Gently fold the grated zucchini into the batter until evenly distributed.


Step 5: Prepare for Baking

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Fill the Muffin Cups: Line a muffin tin with paper liners or lightly grease the cups. Fill each cup about ¾ full with the muffin batter.

Step 6: Baking Time

  1. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  2. Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Optional Add-Ins

Feel free to personalize your zucchini muffins with these optional ingredients:

  • Nuts: Add ½ cup of chopped walnuts or pecans for a crunchy texture.
  • Spices: Enhance the flavor with a pinch of ground ginger or allspice.
  • Sweet Extras: Fold in ½ cup of raisins, dried cranberries, or chocolate chips for added sweetness.

Serving and Storing


  • Enjoy these muffins warm with a pat of butter or a drizzle of honey for an extra touch of sweetness.


  • Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
  • Refrigeration: They can be kept in the refrigerator for up to a week.
  • Freezing: For longer storage, freeze the muffins in a zip-top bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.


Zucchini muffins are a versatile and healthy treat that can easily be tailored to your taste preferences. We hope this guide inspires you to whip up a batch of these delicious muffins. Don't forget to experiment with different add-ins and share your creations with friends and family. Happy baking!

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