Zucchini Muffins Recipe

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These delicious zucchini muffins will help you use up all that zucchini from the last of your garden zucchini and zucchini season!

It’s that time of year. The summer is winding down, and we are starting to bring in the last of our garden’s bounty.

Zucchini muffins on a cutting board.

If you’ve ever grown zucchini, you know how prolific it can be. You get to the point where you are throwing it into everything but your morning coffee just to keep up with it all.

These muffins are a great way to use some up! They are on the dense side, so they are filling. But they are still soft and tasty. Plus you can add in other things if you want for extra flavor.

Even if you get your zucchini at the store or the farmers market, this is a great recipe for weekly meal prep!

A Meal On The Go

If you’re always on the go like I am, these zucchini muffins could be a great option for you. They are essentially a full meal in a muffin, and they are great for busy mornings or travel. Particularly through airports where one meal costs an entire paycheck. At 657 calories and 13 grams of protein, these will fill you up and get you through a long trip without requiring immediate refrigeration.

And if that’s a bit much for you, you can bake these in a standard muffin pan for a yield of 12 rather than 6 muffins. That will cut all the nutrition data in half.

Easy Zucchini Muffins

These are super fast and easy to put together. You’ll simply mix the dry ingredients, then add the wet ingredients, mix it all up and divide the batter evenly into your muffin tin. If it’s a non-stick muffin pan, there’s no need for paper muffin cups.

Chocolate Zucchini Muffins

If you want to turn these healthy zucchini muffins into chocolate zucchini muffins, you can do that pretty easily by adding a 1/4 cup of unsweetened cocoa powder to the batter (mix it in with the dry ingredients), and then add 1 cup of dark chocolate chips. In fact, you might want to make a double batch if you go this route, because… yum!!!

Zucchini muffins stacked up on a cutting board.

Gluten Free Zucchini Muffins

If you purchase ingredients labeled gluten-free, then this recipe is safe for those who need to be gluten-free.

What’s different about these muffins?

Where most muffins use white whole wheat flour or all purpose flour, these use a blend of oat flour and almond flour, marking them gluten-free.

Where most recipes call for brown sugar, this one gives you the option to use an unprocessed sweetener such as Sucanat, coconut sugar, or monk fruit. I personally used Xylitol because that’s what works best for my blood sugar. The only think you want to avoid with this recipe is using a wet sweetener such as honey or maple syrup. They will add too much moisture and as a result, the muffins won’t bake all the way through.

Zucchini Muffins Recipe Ingredient Chicklist

  • 2 cups oat flour
  • 1  cup almond flour
  • 1 cup granular sweetener
  • ½ cup arrowroot powder
  • 2 tbsp. baking powder
  • ¼ tsp. salt
  • 2 large eggs
  • 1 cup unsweetened apple sauce
  • 2 tsp. vanilla extract
  • 2 cups grated zucchini
  • ½ cup virgin coconut oil, melted

Additional Add-Ins

For the consistency of the muffins, I recommend choosing only one of these. If you add too much, your muffins will fall apart. If you want to add (for example) chocolate chips AND pecans, then use a ½ cup of each. Don’t overwhelm these muffins with add-ins.

1 cup chocolate chips
1 cup chopped pecans
2 tsp. pumpkin pie spice
2 tsp. apple pie spice + 1 cup chopped apples

How To Make Zucchini Muffins

Preheat oven to 350 F.

Prep all your ingredients, including grating the fresh zucchini using a food processor or box grater.

All the dry ingredients in this Zucchini Muffins Recipe mixed together in a mixing bowl.

In a large bowl, whisk together all the dry ingredients.

All the wet ingredients being stirred into the dry ingredients.

Add all the wet ingredients, including the zucchini (and any other optional add-ins), and mix well.

I used a jumbo muffin pan for large muffins, but you can use a standard muffin form if you prefer. If you have a non-stick pan, all you need is oil. If it’s not non-stick, you may want to consider using foil muffin liners (not paper).

Spraying the muffin pan with an oil sprayer.

Spray the muffin pan with olive oil or more coconut oil (or line with foil liners), and spoon the batter evenly into the muffin pan. If you want to make sure each muffin is exactly the same size, you can use a large ice cream scoop.

Zucchini muffins cooling on a wire rack.

Bake for 45-50 minutes. A knife, toothpick, or cake tester should pull out clean when they are done. They should be golden brown around the edges.

Cool on a wire rack. Serve at room temperature.

The finished zucchini muffins.

How To Store Zucchini Muffins

Store in an airtight container in the fridge for up to 5 days.

Can You Freeze Zucchini Muffins?

Sure can! They freeze really, really well! Store in a freezer-safe container and freeze for up to 6 months.

Prefer Zucchini Cookies?

You can use this same batter to make cookies instead of muffins! Use an ice cream scoop to scoop out the dough on a parchment-lined cookie sheet. Press them a little flat for even baking, and then bake at 350 F. for about 20-30 minutes.

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Zucchini Muffins Recipe

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A close up of a stack of zucchini muffins with a bite taken out of one of them.

Zucchini Muffins

Delicious, hearty, filling muffins with and extra dose of fiber!
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 jumbo muffins
Calories: 657kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Jumbo muffin pan
  • Larbe mixing bowl

Ingredients

  • 2 cups oat flour (gluten free if needed)
  • 1 cup almond flour
  • 1 cup granulated sweetener (Sucanat, coconut sugar, monk fruit, etc)
  • ½ cup arrowroot powder
  • 2 tbsp. baking powder
  • ¼ tsp. salt
  • 2 large eggs
  • 1 cup unsweetened apple sauce
  • 2 tsp. pure vanilla extract
  • 2 cups grated zucchini
  • ½ cup virging coconut oil (melted)

Optional Add-Ins (Choose one or divide multiples – don't over stuff with add-ins)

  • 1 cup chocolate chips
  • 1 cup chopped pecans or walnuts
  • 2 tsp. pumpkin pie spice
  • 2 tsp. apple pie spice + 1 cup chopped apples

Instructions

  • Preheat oven to 350 F.
    Prep all your ingredients, including grating the zucchini using a food processor or box grater.
    In a large bowl, whisk together all the dry ingredients.
    Flour in a mixing bowl.
  • Add all the wet ingredients, including the zucchini (and any other optional add-ins), and mix well.
    Grated zucchini being mixed into a bowl of flour.
  • I used a jumbo muffin pan for large muffins, but you can use a standard muffin form if you prefer. If you have a non-stick pan, all you need is oil. If it's not non-stick, you may want to consider using foil muffin liners (not paper).
    Spray the muffin pan with olive oil or more coconut oil (or line with foil liners), and spoon the batter evenly into the muffin pan. If you want to make sure each muffin is exactly the same size, you can use a large ice cream scoop.
    A close up of a muffin pan.
  • Bake for 45-50 minutes. A knife, toothpick, or cake tester should pull out clean when they are done. Cool on a wire rack. Serve at room temperature.
    A close up of zucchini muffins.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1jumbo muffin | Calories: 657kcal | Carbohydrates: 82g | Protein: 13g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 140mg | Potassium: 824mg | Fiber: 6g | Sugar: 40g | Vitamin A: 260IU | Vitamin C: 15mg | Calcium: 267mg | Iron: 3mg

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