Name: Zucchini Bread Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 ¾ cups whole wheat flour (or half all-purpose for lighter texture); 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ½ cup maple syrup or honey; ⅓ cup melted coconut oil (or light olive oil); ¼ cup unsweetened applesauce; 2 large eggs, room temperature; 2 tsp vanilla extract; 1 ½ cups grated zucchini (about 2 medium, unpeeled, lightly patted dry); Optional: ½ cup chopped walnuts or dark chocolate chips

These healthy zucchini bread muffins transform classic zucchini bread into portable, guilt-free treats. Packed with fresh zucchini for moisture, whole grains, natural sweeteners, and warm spices, they’re a nutritious dessert or snack that feels indulgent without excess sugar or oil.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it strikes the perfect balance between wholesome and delicious—it’s like zucchini bread but in muffin form for quicker baking and easy portion control.

The muffins come out incredibly moist thanks to the zucchini’s natural water content (no need to squeeze it out!), fluffy from a blend of leaveners, and warmly spiced with cinnamon and nutmeg that fills your kitchen with cozy aromas.

They’re naturally lower in refined sugar (using maple syrup or honey), incorporate whole wheat flour for fiber and nutrients, and sneak in veggies in a way that even picky eaters devour. Perfect for breakfast on the go, afternoon snacks, or a lighter dessert, these muffins satisfy sweet cravings while feeling good for your body—no one will guess they’re “healthy”!

Yield: 12 standard muffins

Zucchini Bread Muffins

Moist, spiced healthy zucchini bread muffins—naturally sweetened, veggie-packed, perfect guilt-free treat or breakfast!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1 ¾ cups whole wheat flour (or half all-purpose for lighter texture)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ cup maple syrup or honey
⅓ cup melted coconut oil (or light olive oil)
¼ cup unsweetened applesauce
2 large eggs, room temperature
2 tsp vanilla extract
1 ½ cups grated zucchini (about 2 medium, unpeeled, lightly patted dry)
Optional: ½ cup chopped walnuts or dark chocolate chips

Instructions

Hey there, baker! First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly—this makes cleanup a breeze and ensures easy release.
In a large mixing bowl, whisk together the dry stars: whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This even distribution of spices will make every bite magical!
Grab a medium bowl and mix the wet ingredients—pour in the maple syrup (or honey), melted coconut oil, applesauce, eggs, and vanilla. Whisk until smooth and glossy; it smells amazing already!
Gently fold the grated zucchini into the wet mixture. Don't worry about excess moisture—it’s what keeps these muffins super tender and moist.
Now the fun part: pour the wet ingredients into the dry ones. Stir with a spatula or wooden spoon just until combined—lumps are okay! Overmixing makes tough muffins, so keep it gentle.
If using, fold in those walnuts or chocolate chips for extra crunch and delight in every bite. The batter will look thick and inviting.
Scoop the batter evenly into your muffin cups, filling each about ¾ full for those beautiful domed tops. A cookie scoop makes this neat and uniform.
Pop the tin into the oven and bake for 18-22 minutes. They’re ready when a toothpick inserted in the center comes out clean or with a few moist crumbs—your kitchen will smell like heaven!
Let the muffins cool in the tin for 5 minutes (they finish setting), then transfer to a wire rack to cool completely—this prevents sogginess and lets flavors meld.
Enjoy warm with a pat of butter, or save for later—they’re even better the next day as flavors deepen. You’ve just made a batch of wholesome deliciousness!

Notes

No need to wring out the zucchini—the natural moisture is your secret weapon for ultra-moist results. These are lower in calories than traditional recipes but full of flavor. Great for kids' lunches or meal prep!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 147Total Fat 8gSaturated Fat 6gUnsaturated Fat 2gCholesterol 31mgSodium 261mgCarbohydrates 17gFiber 2gSugar 7gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Grate the zucchini using the large holes of a box grater for the best texture—fine grating can make them too wet. Don’t overmix the batter; stir just until combined to keep them tender.

For extra moisture, use room-temperature eggs and don’t skip the oil/applesauce combo. Test doneness with a toothpick—it should come out clean or with a few moist crumbs. If your zucchini is very large and watery, pat the shreds lightly with a paper towel. Fill muffin cups about ¾ full for perfect domed tops. Bake on the middle rack for even heat, and let them cool in the tin for 5 minutes before transferring to a rack to avoid sogginess.

Ingredients Notes

Whole wheat flour (or a 50/50 mix with all-purpose) adds nutty flavor, extra fiber, and makes these more filling than white-flour versions—it’s the heart of the “healthy” aspect. Fresh zucchini is key; it provides moisture, subtle sweetness, and nutrients without a strong veggie taste.

Maple syrup or honey serves as a natural sweetener that’s less processed than white sugar, adding depth. Unsweetened applesauce reduces oil while keeping things tender. Eggs bind everything and add protein.

Warm spices like cinnamon and nutmeg enhance the cozy zucchini bread vibe. A touch of vanilla rounds out flavors, and optional add-ins like walnuts or chocolate chips bring texture and fun. Coconut oil or light olive oil works well for healthy fats that stay moist even after cooling.

Variations and Substitutions

For gluten-free, swap in a 1:1 gluten-free flour blend (ensure it has xanthan gum). Make vegan by using flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg) and plant-based milk if needed.

Reduce sugar further with mashed ripe banana instead of some sweetener. Add protein by mixing in Greek yogurt or a scoop of vanilla protein powder (reduce liquid slightly). For nutty crunch, fold in chopped walnuts, pecans, or almonds; for chocolate lovers, add dark chocolate chips or cacao nibs.

Spice it up with ginger or cardamom. Try carrot-zucchini mix for more color and vitamins. For lower fat, use all applesauce or mashed banana in place of oil. These adapt beautifully—experiment based on what you have!

Storage Options

Store cooled muffins in an airtight container at room temperature for up to 3 days—they stay moist thanks to the zucchini. For longer freshness, refrigerate up to 1 week (bring to room temp before eating for best texture). Freeze individually wrapped in plastic wrap or in a freezer bag for up to 3 months; thaw overnight in the fridge or microwave 20-30 seconds. They reheat wonderfully in a 300°F oven for 5 minutes to revive that fresh-baked feel.