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Healthy Zucchini Muffins

Healthy zucchini muffins made with whole wheat flour, tender crumb, and visible green zucchini specks throughout. Lightly golden and naturally lightly sweet for low sugar zucchini muffins that feel wholesome and satisfying.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup whole wheat flour
  • 0.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.25 cup honey or maple syrup
  • 0.25 cup coconut oil, melted
  • 0.5 cup unsweetened applesauce
  • 1 tsp vanilla extract
Zucchini
  • 1.5 cups zucchini, grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners or grease well.
  2. Preheat fully before baking so the muffins rise evenly and the tops set quickly.
Mix dry ingredients
  1. Whisk whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly combined.
Mix wet ingredients
  1. In a separate bowl, beat eggs, honey, melted coconut oil, applesauce, and vanilla until smooth.
Combine batter
  1. Add wet ingredients to dry and stir until just combined, stopping as soon as no dry streaks remain.
  2. Fold in grated zucchini gently until evenly distributed, leaving green zucchini flecks throughout the batter.
Bake
  1. Divide batter among the muffin cups, filling each about ¾ full for domed tops.
  2. Bake for 18–20 minutes at 350°F until a toothpick inserted in the center comes out clean.
Cool
  1. Cool for 5 minutes in the pan so the muffins finish setting without sticking.
  2. Transfer to a wire rack to cool completely and keep the crumb tender.

Notes

Pro tip: squeeze the grated zucchini very dry (even blotting with paper towels) to prevent a soggy center. Store airtight in the fridge for up to 4 days; freeze muffins (well wrapped) for up to 2 months. For a lower-sugar option, use maple syrup in the same 1/4 cup amount or swap in an unrefined liquid sweetener as preferred.