Zucchini Muffins

40 Minutes

super easy


Simple, moist and full of wholesome flavor, these healthy zucchini muffins are sure to become a family favorite

Mouthwatering healthy zucchini muffins are a delicious treat that can be enjoyed at any time of the day. They are moist, sweet and filled with flavour. Their delightful aroma fills the air as they bake in the oven and will tantalize your taste buds! Whether you choose to top them with a sprinkle of sugar or enjoy them plain, zucchini muffins will never disappoint.

These healthy zucchini muffins are a great option for when you want something a bit more fun. They’re also great if you have excess zucchinis that you don’t want to waste or zucchinis that are about to go bad. They’re moist, sweet and packed with shredded vegetables! The best part? You can see the shredded zucchini but you can’t so much taste it. Perfect for families, kiddos or the gal on the go!

Why You’ll Love It 

Zucchinis are incredibly versatile and can be woven into just about any dish; this recipe is no exception 

It’s a great way to sneak in extra vegetables and an easy option with an excess garden zucchini or zucchini that’s about to go bad 

They’re easy to make and a fun new way to play and make use of zucchini 

Nutritional Value
Effort / ROI
Recipe Cost Breakdown

      ¾ cup whole wheat flour: $0.24

      ¼ cup organic rolled oats: $0.17

      ½ cup chopped walnuts: $1.42

      ¼ cup brown sugar: $0.25

      ½ tsp cinnamon: $0.07

      1 tsp baking powder: $0.05

      ½ tsp baking soda: $0.009

      1 large organic zucchini: $1.11

      ¼ cup pure maple syrup: $1.74

      ⅓ cup melted coconut oil: $1.32

      1 organic pasture raised egg: $0.53

      Total Cost: $6.90

What You’ll Need

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Adjust Servings
¾ cup whole wheat flour
¼ cup organic rolled oats
½ cup chopped walnuts
¼ cup brown sugar
½ tsp fine sea salt
½ tsp cinnamon
1 tsp baking powder
½ tsp baking soda
1 large organic zucchini, shredded, squeezed and drained
¼ cup pure maple syrup
⅓ cup melted coconut oil
1 organic pasture raised egg

Nutritional Information

328 Calories
20 g Total Fat
379 mg Sodium
35 g Total Carbs
4 g Fiber
10 g Sugar
6 g Protein



Preheat the oven to 350 degrees Fahrenheit. Then, grease a 6 cup muffin tin with cooking spray and set aside.
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Using a standing grater, coarsely shred zucchini and transfer to a towel or cheese cloth to strain and drain excess water. Once drained, set aside.
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Then, in a medium size mixing bowl, combine all dry ingredients and mix with a spoon.
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In a separate bowl, wisk together wet ingredients (maple syrup, coconut oil and egg), then combine with dry and mix thoroughly. Gently fold in shredded zucchini, careful not to over-stir; a few lumps are okay!
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Using a spoon or ice cream scooper, divide batter evenly between the 6 muffin cups. Bake muffins for 20 - 25 minutes, or until the muffins are golden and a toothpick insertedinto the middle comes out clean.
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Allow muffins to cool for about 10-15 minutes. Enjoy immediately or storec overed, at room temperature for up to two days, or in the refrigerator for up to 4 days. Leftover muffins can be frozen for up to 2 months.
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