Looking for a fluffy, moist muffin that’s naturally sweetened AND includes a veggie? Then, I’ve got you! These Healthy Zucchini Muffins are my oldest kiddos’ number-one requested muffins of.all.time! They like to add white chocolate chips and craisins, while I’m more of a chocolate chip-adding girly, but who am I to stop them from living their best life?

Small hand holding a muffin over a table with muffins and a green napkin.
4.67 stars (12 ratings)
“I’ve tried a lot of zucchini bread recipes. This one is so moist, it’s absolutely delicious! I use 1cup of white flour and 3/4cup of whole wheat. I add a big pinch of clove powder. I also use coconut oil instead of butter. My baby and toddler loves it, and so do my husband and I. Thanks for the wonderful recipe!!” -Samantha
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These have been a hit from day one! To be honest, I rarely nail a recipe on my first go-around. Usually, I’m recipe-testing for weeks on end before the final version gets published.

But these muffins were simple! One and done!

Since then, we’ve made these countless times, and every time, the muffins are simply perfect – fluffy, moist, just sweet enough to be eaten by growing kids who now know what bakery muffins taste like and

Zucchini works wonderfully in baked goods, similar to bananas or applesauce. It adds a soft, moist texture and gives your muffins a boost of nutrition. We pair the grated zucchini with white wheat flour, maple syrup, and spices galore—cinnamon, ginger, and vanilla—a truly magical combination.

#mymomhack – best of all these zucchini muffins are completely freezer-friendly! So I would recommend eating some and then freezing the rest so you can have a delicious breakfast or snack on those busy school mornings!

Zucchini Muffin Video

Ingredients

Spread of ingredients on a white marble kitchen counter with labels on them.

Let’s Get Baking

Silver mixing bowl with dry ingredients for muffins.
Whisk all of the dry ingredients in a medium bowl.
Silver mixing bowl on a marble counter filled with zucchini and other wet ingredients.
Mix all of the wet ingredients in a large mixing bowl. Add the dry ingredients to the wet ingredients and gently mix.
A white muffin pan on a white counter full of zucchini muffin dough.
Spoon the muffin batter into a muffin tin.
A white muffin tin on a white kitchen counter full of cooked zucchini muffins.
Bake until golden brown.

Mini Muffins

To convert these zucchini muffins from standard size to mini muffins, keep the oven temperature the same, but shorten the baking time to about 10-13 minutes.  

zucchini muffins in colorful cupcake silicone liners on a white surface.

Expert Tips

  • Squeeze out the extra liquid: get the extra water out from your shredded zucchini by wrapping it up in a paper towel or kitchen towel and pressing out any remaining water. Don’t skip this step or muffins will be wet and dense inside.
  • Completely Hidden Veggie: if even small specks of zucchini is going to be off-putting to your child, simply add all of the wet ingredients – maple syrup, eggs, oil/butter, zucchini, and vanilla extract to a blender and puree for 30 seconds. Then add the wet mixture to the dry ingredients and mix.
White muffin tin with cooked zucchini muffins on a green napkin with a zucchini sitting next to it and shredded zucchini in one of the muffin rings.

Get the recipe: Kid-Requested Healthy Zucchini Muffins (20-Minutes)

4.7 stars (12 ratings)
Looking for a fluffy, moist muffin that's naturally sweetened AND includes a veggie? Then, I've got you! These Healthy Zucchini Muffins are my oldest kiddos' number-one requested muffins of.all.time! They like to add white chocolate chips and craisins, while I'm more of a chocolate chip-adding girly, but who am I to stop them from living their best life?
Yield: 12 regular muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Michele Olivier
Print Recipe Pin Recipe

Ingredients 

  • 1 3/4 cup flour (see notes below)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup melted butter or oil, olive oil, avocado oil, vegetable oil or coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cup grated zucchini (roughly 1 medium zucchini)
  • 1/3 cup toppings – chocolate chips, chopped walnuts, white chocolate chips, etc. (optional)

Instructions 

  • Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
  • Shred: using a grater or food processor, grate the zucchini, and then using a paper towel or kitchen towel, press out any excess water. Set aside.
  • Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Stir: In a large bowl, stir together the zucchini, maple syrup, butter/oil, eggs, and vanilla extract.
  • Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
  • Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Add toppings, if using.
  • Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
  • Eat: Let cool for 5-10 minutes, and serve.

Notes

Age: 9+ months
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins, bake for 18-20 minutes. 
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.

Equipment

Stackable Glass Bowl Set
Measuring Cups
Silicone Muffin Cups
Bumkins Grip Plate

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).