I believed I had this zucchini muffin dish in the bag. Make my preferred zucchini bread batter, divide into muffin cups, bake for less time– nope. The increased area produced a little thick and dry muffins, which were great for “healthy” muffins. Nevertheless, I desired fluffy, damp and completely wonderful muffins that just-so-happened to be much healthier.

So, I cross-referenced the zucchini bread dish with my all-time preferred blueberry muffins in my cookbook. I changed the leavener, upped the quantity of milk and changed to buttermilk for a more tender crumb. Success! These zucchini babes will make everybody delighted.


Cookbook launch week has actually been an adventure. I’m overloaded, truthfully. I’m so fired up that you’re delighted about the book, flattered by my fellow food blog writers’ kind words, and happy for buddies who put in the time to state cheers. All that, and I’m still a little uncertain about sending my book infant into the world. Is this what it seems like to send out a kid off on a school bus for the very first time?

Thank you for your remarks, notes and evaluations; they suggest a lot. I dislike to request more, however if you’ve had a possibility to make dishes from the book currently, would you mind leaving an evaluation on Amazon to share your experience quickly? That may seal the offer for individuals who aren’t knowledgeable about my blog site currently.

If you have not gotten the book, I have more information about Love Real Food over here. I ‘d be happy to address any concerns you may have in the remarks. Finally, I guarantee I will not continue about the book permanently. ♥


What makes these zucchini muffins healthy?

Given, “healthy” is a subjective term, however here are a couple of reasons I think about these muffins to be more nutritionally redeeming than a lot of:

  • Unlike basic zucchini muffins made with refined all-purpose flour, these are made with white entire wheat flour. That implies they’re made totally with entire grains, however you can’t taste them due to the fact that white entire wheat flour has such a moderate taste.
  • Coconut oil or olive oil change butter (olive oil is made up of more monounsaturated fat, and is thought about to be more heart-healthy)
  • Genuine maple syrup changes refined sugar, so these muffins are naturally sweetened.
  • Integrated, you wind up with hearty and scrumptious zucchini-flecked muffins.

These muffins are quickly adjusted to vegan and gluten-free diet plans, too! See my dish notes for information.

how to make zucchini muffins

DELICIOUS whole-grain, naturally-sweetened zucchini muffins - cookieandkate.com

More Muffin Recipes to Take Pleasure In

  • Healthy Banana Muffins
  • Healthy Blueberry Muffins
  • Healthy Carrot Muffins
  • Lemon Raspberry Muffins
  • Strawberry Oat Muffins

Please let me understand how these muffins end up for you in the remarks! I enjoy speaking with you.

The best (healthy!) zucchini muffins recipe - so fluffy and delicious, no one will guess these are naturally sweetened and made with whole wheat flour! cookieandkate.com

Healthy Zucchini Muffins

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 16 minutes
  • Overall Time: 36 minutes
  • Yield: 12 muffins 1 x
  • Classification: Baked excellent
  • Technique: Baked
  • Food: American

4.6 from 216 evaluations

These healthy zucchini muffins are naturally sweetened and made with entire wheat flour! They’re fluffy, damp and definitely scrumptious, too. Dish yields 1 lots muffins.

Active Ingredients

  • 3/4 cup approximately sliced raw walnuts or pecans (optional)
  • 1/3 cup melted coconut oil or extra-virgin olive oil *
  • 1/2 cup honey or maple syrup
  • 2 eggs
  • 2/3 cup buttermilk (or 2/3 cup milk of option combined with 2 teaspoons vinegar, enable to rest for 5 minutes prior to utilizing)
  • 2 teaspoons vanilla extract
  • 1 3/4 cups white entire wheat flour or routine entire wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon great sea salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups grated zucchini (you’ll require 1 small-to-medium zucchini, about 7 ounces— operating in handfuls, carefully capture out excess wetness from the grated zucchini over the sink)


  1. Preheat oven to 400 degrees Fahrenheit. If essential, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and does not need any grease).
  2. Toast the nuts (if utilizing): Once the oven has actually completed pre-heating, put the sliced nuts onto a little, rimmed baking sheet. Bake till the nuts are aromatic and toasted, about 4 to 5 minutes, stirring midway.
  3. In a medium blending bowl, integrate the coconut oil and honey. Beat them with a whisk till they are integrated. Include the eggs and beat well. Include the buttermilk and vanilla. Blend to integrate, and set the bowl aside. (If your coconut oil strengthens on contact with cold active ingredients, just let the bowl rest in a warm location for a couple of minutes, like on top of your range, or warm it for about 30 seconds in the microwave.)
  4. In a big blending bowl, integrate the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Utilizing a huge spoon, stir to integrate.
  5. Put the liquid mix into the dry and stir simply till integrated (a couple of swellings are okay!). Include the zucchini (make certain to squeeze excess wetness out of the zucchini initially) and toasted nuts, if utilizing. Carefully fold the zucchini and nuts into the batter, taking care not to over-stir.
  6. Divide the batter equally in between the 12 muffin cups. Bake muffins for 16 to 19 minutes, or till the muffins are golden on the top and a toothpick placed into a muffin comes out tidy.
  7. Location the muffin tin on a cooling rack to cool. If you have remaining muffins, keep them, covered, at space temperature level for 2 days, or in the fridge for approximately 4 days. Freeze remaining muffins for approximately 3 months.


Dish adjusted from my zucchini bread and the blueberry maple muffins in my cookbook, Love Real Food.
* Oil alternatives: I enjoy coconut oil here. I utilized unrefined coconut oil and can barely taste it in the end product. Olive oil may provide a natural note to the muffins, if you enjoy that (I evaluated with California Olive Cattle ranch’s “Everyday” range and could not even taste it). Grease has a neutral taste, however the typical vegetable/canola oil is extremely processed, so I suggest utilizing cold-pressed sunflower oil or grapeseed oil if possible.

Modification it up: Usage chocolate chips or small/chopped dried fruit rather of the nuts.
Make it vegan: Usage maple syrup rather of honey, change the eggs with flax eggs and pick non-dairy milk, such as almond milk.
Make it dairy complimentary: Pick non-dairy milk (I utilized almond milk).
Make it egg complimentary: Change the eggs with flax eggs.
Make it gluten complimentary: Bob’s Red Mill’s versatile gluten-free mix works well.

Make it nut complimentary: Simply leave out the nuts, and do not utilize nut milk.
Make it lower in fat: I would argue that this bread consists of a healthy quantity of fat, however you can change the oil with applesauce if you’re following a low-fat diet plan.
Update 9/23/20: I have actually customized the approach a little, to utilize 2 bowls rather of one. The dish comes together more intuitively by doing this and bakes up a bit better.

▸ Nutrition Info

The info revealed is a price quote supplied by an online nutrition calculator. It needs to not be thought about a replacement for an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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