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–+ servings
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: Healthy Hidden Veggie Zucchini Muffins

4.9 stars (8 ratings)
Looking for a fluffy, moist muffin that's naturally sweetened AND includes a veggie? Look no further than these Healthy Grated Zucchini Muffins. These muffins are perfect for toddlers, big kids, and adults, plus, they are freezer-friendly and great for a quick breakfast, snack, or part of a packed school lunch.
Yield: 12 regular muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Michele Olivier
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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 shredded 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.
    Silver mixing bowl with dry ingredients for muffins.
  • Stir: In a large bowl, stir together the zucchini, maple syrup, butter/oil, eggs, and vanilla extract.
    Silver mixing bowl on a marble counter filled with zucchini and other wet ingredients.
  • 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.
    A white muffin pan on a white counter full of zucchini muffin dough.
  • Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
    A white muffin tin on a white kitchen counter full of cooked zucchini muffins.
  • 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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