Healthy Zucchini Muffins

Zucchini Muffin in a paper wrapper with several muffins in the background.

5 from 23 votes

Soft and fluffy zucchini muffins are slightly sweet and full of unexpected veggies. Makes the perfect breakfast or snack that the kids will love! This easy, healthy muffin recipe comes together in under 30 minutes with a sweet and subtle, buttery flavor.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Servings: regular muffins

Calories: 201kcal

Author: Rachel

Ingredients

2 cups Shredded zucchini
3 Large Eggs
½ cup Vegetable Oil
2 teaspoon Vanilla Extract
1 cup Granulated White Sugar
¾ cup Brown Sugar light or dark is fine
½ cup Unsweetened Applesauce
3 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoon Cinnamon
1 teaspoon Salt
½ cup Raisins
1 cup Walnuts or Pecans

Instructions

Preheat oven to 350. Grease muffin tins or use muffin liners.
In a mixing bowl, blend oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth.
In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon together. One cup at a time, add dry mixture to wet and blend before adding next cup until all are just mixed.
Using a spoon, stir in the shredded zucchini, raisins, and nuts.
Spoon batter to ¾ full in muffin tins. Bake for 16-20 minutes or until golden brown. Increase baking time for larger muffins.

Notes

In a pinch, sweetened or cinnamon applesauce is fine. Do not use fruit flavored applesauce. This is a lighter calorie muffin so if you do have applesauce, you can substitute a half cup of oil (for a total of 1 cup). They will be slightly denser. If you like nuts, add an extra half cup of pecans.

Serving Ideas: Muffins are always best served warm, and these muffins are no exception. Pop them in the microwave for 10-15 seconds and enjoy! They can stay out for eating, but I would keep them away from hot lights and other heat sources.

Store: Store in a cool, dry place in an airtight container. They can be stored in the refrigerator or freezer easily. They last 4-6 months in the freezer and about 3-4 days in the refrigerator if covered.

Freeze: Be sure to let the muffins completely cool before sealing and storing it in the freezer.

Make Ahead: These can definitely be made ahead of time and stored. I would not store uncooked batter because they won’t rise as well.

Nutrition