It’s our last official day of Zucchini Week, and I’m sending us forth in style with what may just be my very favorite zucchini recipe of them all: Healthy Zucchini Muffins.

muffin pan full of Chocolate Chip Banana Healthy Zucchini Muffins

These moist, fluffy muffins are made with wholesome ingredients and are appropriate for toddlers, adults, and everyone in between. Whole grain and sweetened naturally, they are healthy enough to leave you feeling virtuous and sustained.

Chocolate-chip-studded, tender, and lightly spiced, they’re also scrumptious enough to taste like a treat you’ll look forward to eating in the morning or tucking in with for a midafternoon pick-me-up.

If you have as much zucchini lying around as we do, muffins freeze well, so you can make a triple batch and stow them away for a later date. Perhaps later this winter when (and I know this is hard to imagine) decent zucchini is difficult to find and you really, truly miss it.

I consider myself both a muffin aficionado (see: Chocolate Zucchini Muffins, Banana Oatmeal Muffins, Applesauce Muffins, Healthy Blueberry Muffins, ALL OF THESE HEALTHY MUFFINS) and a zucchini baked good aficionado (see: Zucchini Banana Bread, Zucchini Cookies, Paleo Zucchini Bread, et al.), so coming up with what I can confidently state is the best ever healthy zucchini muffin recipe is not a business I take lightly.

Many a test batch later, here we are! THE BEST EVER HEALTHY ZUCCHINI MUFFINS.

This recipe is one I make often, and it has received dozens of glowing reader reviews.

To round out Zucchini Week, I’m resharing it today (with an added video!) in hopes that if you haven’t tried it yet, you will. OR that if you have tried it before, you’ll remember how much you enjoyed it and treat yourself to a fresh batch sometime very soon.

overhead image of Healthy Zucchini Muffins studded with chocolate chips

How to Make the Best Healthy Zucchini Muffins

This Healthy Zucchini Muffin recipe uses pantry staples and fresh produce. Here are the main pantry ingredients you’ll need to make it.

  • Whole Wheat Flour. These muffins are 100% whole grain, meaning they’re high in protein and fiber and will keep you full and happy for longer. I like to use white whole wheat flour because its taste is light and mild.
  • Honey. For natural sweetness and extra moisture.
  • Coconut Sugar (or light brown sugar). To give the muffins structure and a lighter texture. You can find coconut sugar in most grocery stores and online.
  • Baking Powder + Baking Soda. To help give the muffins those beautiful, tall domed tops.
  • Coconut Oil. You can also swap light olive oil if you prefer.

NOW, here’s what sets this Healthy Zucchini Muffin recipe apart. In addition to the shredded zucchini, this recipe also calls for mashed ripe banana!

2 speckled ripe bananas and 3 whole zucchini

Because mashed banana is both sweet and moist, incorporating it into the recipe allows us to use a lesser amount of both sugar and fat while still having fantastic results.

Unlike other healthy muffin recipes you may have tried, these zucchini muffins are fluffy, tall, and tender, NOT rubbery or gummy. In fact, I doubt you’ll even realize that what you are eating is healthy!

clear mixing bowl with shredded zucchini, chocolate chips, and mashed bananas

Healthy Zucchini Muffins Mix-Ins

We are a house divided on our Healthy Zucchini Muffin mix-ins.

  • Mini chocolate chips are my absolute fave. I love chocolate and zucchini together, and the mini ones really work their way into every single morsel.
  • Blueberries are Ben’s constant request. You can use fresh or frozen blueberries. (If using frozen, no need to thaw them first).
  • Walnuts. Both of us agree there, so 95% of the time, the walnuts make it in.

This recipe is also fantastic all on its own, with or without the chocolate, nuts, etc. Feel free to go whichever route your household most enjoys!

Healthy Zucchini Muffins – Dietary Swaps

  • Vegan Zucchini Muffins – I’d recommend making my Vegan Zucchini Bread, but baking it as muffins instead. Otherwise, if you’d like to play around with this specific muffin recipe, you can use maple syrup for honey and flaxeggs for the regular eggs. I haven’t tried this yet myself, but one reader reported successfully using 1 flaxegg (combine 1 tablespoon flaxseed meal and 3 tablespoons water; let gel for 5 minutes) and 1 baking soda egg (combine 1 teaspoon of baking soda with 1 tablespoon of white or apple cider vinegar).
  • Gluten Free Zucchini Muffins. In place of the white whole wheat flour, use a GF 1:1 baking flour like this one.
  • Oatmeal Zucchini Muffins. I haven’t tried adding oatmeal, but several readers reported doing this with success. Feel free to read through the comments. There are lots of tips and suggestions there for ways you can make this zucchini muffin recipe your own.

Grating Zucchini for Muffins

A few important tips to make your Healthy Zucchini Muffins as tasty and nutritious as possible:

  • You don’t need to peel your zucchini to make zucchini muffins. The peel contains a number of nutrients and is very thin and mild. You won’t be able to taste it. Instead of peeling, simply wash your zucchini, trim the ends, then grate away.
  • For grating zucchini, I like to use a box grater like this one or a coarse plane-style grater like this one.
  • Squeeze. Blot. Repeat. A very important step to any baked zucchini recipe is to squeeze as much liquid from the grated zucchini as possible. Pile your grated zucchini onto a pile of paper towels. Press out as much water as you can, then repeat until most of the moisture is gone.

Storing Healthy Zucchini Muffins

These healthy zucchini muffins are exceptionally freezer friendly. If you make a big batch and stash a few extras in your freezer, you’ll have an on-the-go breakfast or an emergency, day-changing treat ready any time you need it!

For storage tips, check out my post about How to Store Muffins and Other Quick Breads.

Healthy Zucchini Muffin with chocolate chips - a bite taken out of the muffin

Let’s keep on taking a bite out of summer with these Healthy Zucchini Muffins!

More Freezer Friendly Healthy Muffin Recipes

Recommended Tools to Make Healthy Zucchini Muffins

muffin pan full of Chocolate Chip Banana Healthy Zucchini Muffins

Healthy Zucchini Muffins with Chocolate Chips

4.91 from 100 votes
Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. Freezer friendly and utterly delicious!

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Servings: 12 muffins


  • 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
  • 1/2 cup mashed ripe banana about 1 medium/large or 4 ounces
  • 1/4 cup coconut oil melted and cooled, very light olive oil, or canola oil
  • 1/4 cup honey
  • 1/4 cup brown sugar light or dark
  • 1 teaspoon pure vanilla extract
  • 2 large eggs at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder I recommend aluminum free
  • 1/2 teaspoon kosher salt
  • 2 cups white whole wheat flour
  • 1/3 cup semi-sweet chocolate chips mini or regular (I used mini)


  • Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
  • Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
  • In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
  • Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
  • Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).


  • Store muffins at room temperature according to my guide to store muffins, or individually wrap and freeze for up to 3 months. Let thaw overnight in the refrigerator (or if you are in a hurry, unwrap and microwave gently on reduced heat until warm).
  • For tips to make the muffins vegan or gluten free, see blog post above.
  • For even more suggestions for how to vary up the recipe (adding oatmeal, using flaxeggs, etc.) skim the comments. There are many helpful suggestions from those who have reported making (and loving!) these muffins.


Serving: 1muffinCalories: 201kcalCarbohydrates: 31gProtein: 5gFat: 8gSaturated Fat: 5gPotassium: 225mgFiber: 3gSugar: 14g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. These are delish! I had to adjust timing to about 16-17 minutes as 20 was too long for my oven. I also used 1/2 whole wheat flour and 1/2 white to try to help us adjust. I also used 1/2 coconut oil and 1/2 olive oil. The kids LOVE them. They have eaten 3 already and keep asking for more. LOL. So yummy. I’ve been missing the veggie made zucchini banana muffins but they are SO expensive now that they’re not at Costco anymore but these are just as good or better!!! I made a double batch so I can freeze some for a quick breakfast or healthy snack! Thanks for the yummy recipe!

    1. I’m so happy that you’ve enjoyed the muffins, Melissa! Thank you for sharing this kind review!

  2. YUM! My kids and I just made these and they are amazing. We have zuchinni coming out of our ears, so this was a perfect excuse to bake with some… And chocolate. This is a keeper.5 stars

  3. Unfortunately I didn’t enjoy these muffins at all. They were almost flavourless. Very disappointing. 

    1. I’m sorry to hear that these muffins weren’t to your tastes, Sharon. I (and other readers) have really enjoyed them, so I wish they would’ve been a hit for you too!

  4. These turned out really good! I split the flour amount half and half with protein pancake mix for a bit more protein and it worked great. Kept everything else the same. Both hubby and kiddo approved! Adding this one to the repertoire. Thank you!5 stars

    1. Hi Jenn! I think that it would work fine to bake in a loaf pan. I would reduce the oven temperature to 350, and the baking time will need to be increased. If the top starts browning too quickly before the center is set, tent the bread with foil and continue baking until it is done. Since I’ve never baked the bread this way, I’m sorry but I can’t give you an exact baking time. I’d start checking it at the 25 or 30-minute mark, though it could take up to 50 minutes or even a bit more.

  5. Hello! I’m planning on trying out this recipe. Was wondering if I could substitute oil with butter, and how much would you suggest I use? Also could I directly substitute the whole wheat flour with just regular plain flour/all purpose flour?

    1. Hi Cheryl! I think you could directly swap butter for the oil, and you can also swap all-purpose flour for the whole wheat. I hope you enjoy the muffins!

    1. Hi Tracy! I think that it would work fine to bake in a loaf pan. I would reduce the oven temperature to 350 degrees F, and the baking time will need to be increased. If the top starts browning too quickly before the center is set, tent the bread with foil and continue baking until it is done. Since I’ve never baked the bread this way, I’m sorry but I can’t give you an exact baking time. I’d start checking it at the 25 or 30-minute mark, though it could take up to 50 minutes or even a bit more. I hope this helps!

  6. Just finished making these with my young boys – they are happily eating them as I wrote this. They said the muffins are perfectly sweet and awesome, just a hint of banana, and they can’t wait to make and eat more!
    We made no adjustments to the recipe as posted. Will definitely make again! Thank you for a great recipe!5 stars

  7. PERFECT!! Have no fear of the zucchini infested muffin!!! I’m trying to eat a bit more healthy, but eating healthy means less sugar which leads to less sweets. Nice. I’m still getting my sweets one way or another, though. And I’m so, so glad I found Erin’s recipe in order to do that!!
    I was concerned that these healthy zucchini muffins would be one of the many healthy desserts out there that I can’t help but find have a bizarre texture, chewy bits of veggie, and are so bad at satisfying my spoiled rotten sweet tooth that said spoiled rotten sweet tooth talks me into ditching the noble, but laughable attempt to leave sugar in just three bites.
    These muffins are not as scary as they might look, though – not even close! You can absolutely not recognize the zucchini, texture nor flavour. It tastes a good bit like banana bread, but the cinnamon claims much of your tastebuds, too. It’s got a very slight “Hello, I’m Healthy” flavour to it, but it tastes abnormally, ridiculously good here for some reason. It is also moist, not depressing at all. I honestly think that even if you’re fresh out of the sugar-coated cookie jar, you’ll find that this muffin is sweet enough to go through the effort to bake again and again and again! I sure will! Even if I revert to my old, sugar-glorifying ways, I’m going to continue to bake this muffin and I’m going to continue to eat this muffin.
    Just in case you’re still not sure this healthy muffin knows how to muffin, the zucchini muffin has a trump card. It didn’t cross my mind that a zucchini muffin could possibly wield a trump card either. My little brother with autism will not eat much outside of pasta, sandwiches, pizza, rice, cereal, or yoghurt. He loves these muffins and it was absolutely beautiful to witness his joyful amazement that the chunky, greener than ever zucchini bits can and do go 100% incognito in his mouth. My other younger brother, a teenager who frets upon avocado fudgey pops and won’t give poor turmuric hot chocolate a chance, repeatedly proclaimed his love for these muffins right quick after a few bites. Not bad, Erin Clarke – not bad at all! An absolute win here, thank you so much!!!5 stars

  8. These muffins came out perfect the first time. I don’t like my desserts TOO sweet, so these are perfect. It’s kinda scary how fast I eat these, so I’m definitely going to freeze them.5 stars

  9. These were delicious! I used avocado oil and regular white flour. I too found that they were totally done by 20 minutes. Could have probably taken them out at 18 minutes. but they are great, just a hint of banana. Next time, I will throw some nuts in there, maybe some more chocolate chips :-)5 stars

  10. Hi Erin. My 7 year old loved these fresh out of the oven. I made them with the intent of freezing for school snack time so I made them minis. I baked them for 10 minutes which may be the issue but mine came out dry. Any tips to make them more moist? I was considering adding another half mashed banana next time or even some Greek yogurt. What are your thoughts?5 stars

    1. I’m so happy that they were a hit, Sabrina! They definitely shouldn’t be dry, but it’s so hard to say what might’ve happened without being in the kitchen with you. I haven’t tried adding extra banana or yogurt, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!

  11. Hi Erin,
    I made these for breakfast and my family and I all really liked them! I was wondering if you could use applesauce in place of the banana? If so, would it still be a ½ cup and also would it make the muffins a little more moist? Lastly, can you make this into a quick bread and if so, how long would it need to bake? Thanks so much – between the recipes in your book and on your site we have found many go to and favorite recipes!4 stars

    1. I’m so happy that you enjoyed them, Michelle! I haven’t tried using applesauce myself, but you could experiment with it. I think that it would work fine to bake in a loaf pan. I would reduce the oven temperature to 350 degrees F, and the baking time will need to be increased. If the top starts browning too quickly before the center is set, tent the bread with foil and continue baking until it is done. Since I’ve never baked the bread this way, I’m sorry but I can’t give you an exact baking time. I’d start checking it at the 25 or 30-minute mark, though it could take up to 50 minutes or even a bit more.

  12. This recipe is delicious! They are the best zucchini muffins I have ever made. I do substitute a few ingredients, but I highly recommend this recipe!5 stars

    1. Hi Kristin! I’ve only tested the recipe as written, but other readers have reported success with using applesauce instead. If you decide to try it too, I’d love to hear how it goes!

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