Go Back
–+ servings

Zucchini Muffins

Delicious and healthy zucchini muffins that combine the goodness of vegetables with the sweetness of baked goods.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition

Ingredients
  

Zucchini
  • 2 cups grated zucchini About 2 medium zucchinis.
  • 1 cup almond flour Gluten-free option.
  • 1/2 cup coconut flour Helps absorb moisture.
  • 1/2 cup honey or maple syrup For natural sweetness.
  • 1/4 cup coconut oil, melted Adds richness.
  • 3 large eggs Provides structure.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon baking soda Helps muffins rise.
  • 1 teaspoon baking powder Another leavening agent.
  • 1/2 teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon Adds warm flavor.
  • 1/2 teaspoon nutmeg (optional) Adds a hint of spice.
  • 1/2 cup chopped walnuts or pecans (optional) Adds crunch.
  • 1/2 cup chocolate chips (optional) For a sweet twist.

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. Grate the zucchini and squeeze out excess moisture.
  3. Mix the dry ingredients in a separate bowl.
  4. Combine the wet ingredients in a large bowl.
  5. Gradually add the dry ingredients to the wet mixture and stir gently.
  6. Fill muffin tins about two-thirds full with batter.
  7. Bake for 20-25 minutes and check for doneness with a toothpick.

Nutrition

Calories: 150kcalProtein: 4gSodium: 150mg

Tried this recipe?

Let us know how it was!