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

Ingredients
  

  • 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)

Instructions
 

  • 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).

Notes

  • 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.

Nutrition

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 wellplated.com 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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290 Comments

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  1. Erin these look SO good!!! I stopped making muffins a while back because of all the sugar and it’s hard to convince my family to keep whole wheat flour in the house for baking…I love that you used a banana to add some extra sweetness without adding too much sugar. Next time I do some breakfast prep I’m making these!

  2. These look fantastic. I am guessing the sat fat is so high because of the coconut oil, right? I don’t use coconut products, but if I used an organic canola oil, I assume the sat fat would be lower, do you think? Thanks.

    1. Hi Teresa! That is correct. If you like, you can put this recipe into myfitnesspal.com for free and choose the exact ingredients that you would like. That will give you a clear, more accurate answer.

    1. Hi Michelle,
      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.

  3. hey girl these look so good! Yummy! That is just so crazy what happened within 3 hours. Makes life interesting huh? At least you got to have a muffin afterwards! Y’all have a great weekend!

  4. Oh, Erin, I could sink my teeth into one of these right now! Looks delicious! Sorry about all the mishaps this morning – way too much to have to cope with on a Friday! I’m sure things started looking up once you had the muffin!

  5. zucchini and chocolate is such a wonderful combination but i never have tried it with banana before. i bet it’s delicious though! have to try these muffins. Xx

  6. Love this! Made with all my favorite baking ingredients. Thanks for the recipe! :)

    – MAK

  7. Has anyone tried these with applesauce instead of banana? My zucchini plant is overflowing, but for once I have no ripe bananas! 

    1. Hi Peggy! Not as far as I know. The banana does add more sweetness to the muffins than applesauce would. You can certainly feel free to experiment though, and if you try it with applesauce, I would like to hear what you think!

        1. Hi MJ, I haven’t tried that swap in this recipe, so you’d be experimenting. I have seen applesauce used as an oil sub in baked goods such as muffins, so it may be worth a shot here! If you do try, I’d love to hear how it turns out.

      1. All of my ripe bananas are frozen for smoothies so I used applesauce instead and they are delicious! I was also out of eggs so I made one flax egg and one baking soda egg and they might be a little on the dense side but I have nothing to compare it to. Great recipe!! 

        1. Chelsea, I’m glad the muffins were a hit! Thanks so much for sharing all your tweaks and for leaving this awesome review!

      2. I made a half batch of these today to test them out but I wish I made a whole batch! They are so good. Moist and soft . Will be making again!5 stars

  8. I have never tried zucchini on muffins but these pictures really look tempting to eat! Added on my list of recipes to try. :)

    Also, I love the way your recipes are displayed. Do you mind if I ask which recipe plugin you are using?

    1. Trish, I don’t mind at all! It’s actually a custom template that my web designer (Lindsay of Purr—www.purrdesign.com) did for me. I do hear good things about Easy Recipe Plus though! That I believe anyone can download.

  9. I love the portable breakfastability (probably not a word…?) of these muffins, and that you used a combo of zucchini AND bananas, not just one. Well done :)

  10. So I totally feel for you on the pain, the ice pack, and the sugar. But really what I feel sorry for you about is the dumped sprinkles. OMG that is the WORST!!!! Those suckers aren’t easy to clean up, and the vacuum just blows them farther away.

    I LOVE THESE MUFFINS!

  11. I made this Sunday and my family loved them!  My daughter couldn’t believe that she couldn’t taste all the zucchini in them – but…I did double the chocolate chips.  :)  Great recipe – they are gone now and I will make again!5 stars

    1. Laura, I am so excited to hear this. And nothing wrong with extra chocolate. You sound like a woman after my own heart :)

  12. Erin!

    These look amazing and I would love to make them soon!

    BUT we don’t eat eggs, is there an alternative I could use to the eggs or could I just leave them out?

    Will it be the same? :-(

    1. Hi Parveen! I’m afraid there is no way to omit the eggs. You could try experimenting with a flax egg (look for a recipe online—there are lots of resources!), but I’ve never tried the recipe this way, and I only tested it with eggs, so I can’t 100% vouch for it. Sorry I can’t be of more assistance!

    2. I made today with one flax egg and one baking soda egg and they were delicious. I did one of each because flax binds and baking soda leavens. 5 stars

  13. Hi Erin! I stumbled on your blog the other night and was amazed at all the delicious looking recipes I wanted to try in my quest to eat better. I made the muffins tonight as I thought they’d be a great replacement for the veggie lite muffins in the same flavor (expensive!). They came out great! Very tasty! I look forward to trying more of your recipes. Thanks!,,5 stars

    1. Layla, I am so excited to hear this! Thank you so much for trying the recipe and for letting me know how they turned out for you. I really appreciate it!

  14. Do you think the muffin batter would be to moist if I used shredded frozen zucchini??  I don’t have fres currently, but I froze some a while back.

    1. Haley, I think if you thaw the zucchini first, then press out the excess water, it should work fine. If you decide to try the recipe, I would love to hear how they turn out!

      1. Hi! I made this with 1/2 thawed shredded Zucchini and they turned out lovely! Amazing actually my kids gobbled them up. :). Thanks for the yummy recipe! I will definately make these again!! 5 stars

  15. Hi Erin,

    Today I tried these muffins and they came out very yummy .. And its super healthy.. Thanks for the receipe..

    But it came out little hard and not much air bubbles in between. When I mixed dough it was thick as icecream is it ok ?? Let me know the pouring consistency.

    Thank you once again5 stars

    1. Hi Vijetha! I think several things could be going on. It sounds like the muffins were overmixed (you want to stir just until the dry ingredients disappear) and that the flour may have been overmeasured. Lightly spoon it into your measuring cup, then level it off, vs. putting the measuring cup directly in the flour bag, which can cause the flour to compact and be too much. Also, they may have been over baked. The batter should be thick though, so you got that part right. I’m so glad you liked how they tasted. Thanks for trying the recipe, and I hope they go more smoothly next time!

  16. I just baked these but in mini muffin pans ! They turned out delicious, my little one has a sweet tooth and I’m looking for healthy recipes for her ! Thank you ! Can’t wait for the kiddos to try them once they’re back from school, that is if I don’t end up devouring them all ! ?5 stars

  17. When u grate the zucchini; do you squeeze out extra moisture? Also do they raise well? Thanks. I cannot seem to get mine to rise too much; but they are wonderful. Help. Thanks Erin. :)

    1. Hi Judith! Please refer to step 2 of the recipe directions for squeezing the zucchini. I’m glad you like the flavor! They should raise, so make sure to follow the directions and check that your baking soda and baking powder are still fresh.

  18. DELICIOUS! Devoured by all three of my boys, ages 3,  5, 8. The youngest is a picky eater, despises vegetables! Thank you for sharing! 5 stars

  19. I found these on pinterest and started out skeptical. I’ve never baked anything with zucchini. Well, I’m so glad I gave them a shot because they are DELICIOUS! I’m portioning them out for breakfast all week long. Already planning on making them again next weekend for a party. Thank you!!5 stars

    1. Kaleigh, I’m so glad that your first experience baking with zucchini was a good one! These muffins are some of my favorites, and it means a lot to know how much you enjoyed them too. Thanks for trying the recipe and taking time to leave this lovely rating and review!

  20. I just recently found your website and I love it! These were absolutely delicious. I love muffins but I’m trying to incorporate less processed sugar into my diet. Thanks :) 5 stars

    1. So glad you’re here, Kaela! And I’m happy to hear you enjoyed the muffins! Thanks so much for taking the time to leave this nice comment. :)

  21. Hi there,

    Just wondering if anyone has tried freezing without individually wrapping first?? I have lots of Tupperware containers and am trying to cut down on waste, they’ll only be stored for a week or 2

    Thanks, can’t wait to try

    1. Hi Kaycee, for that short of a time, I think it’s totally fine to freeze without individually wrapping! The wrapping is more to prevent freezer burn if the muffins are frozen for longer time periods. I hope you enjoy the muffins!

  22. Delicious! I am from N.Z and have lots of zucchini growing in our vege garden right now. So I wanted to use them in baking. Your recipe was chosen because of it’s use of coconut oil, honey and of course chocolate! They taste great and get a big thumbs up from my 6 yr old daughter who helped me make them. Will be using this recipe lots this summer! Thank you! 5 stars

    1. Thanks, Fiona! I’m so happy to hear the muffins were a hit. And I really appreciate your taking the time to leave this awesome review!

  23. Amazing. Moist. Delicious. Light.  Not too finicky as I had two mini helpers making them with me. :). 5 stars

    1. I’m so happy to hear the muffins were a hit, Kirsten! Thank you so much for taking the time to leave this review!

  24. Just made these last night and they are soo good! I am eating them as part of breakfast throughout the week. I was a little surprised to see the calorie content. Any ideas on how to cut that down a bit? My batter only made enough for 9 muffins so probably more like 230-250 calories/each for me. Thanks!! 5 stars

    1. Hi Holly, I’d suggest leaving out the chocolate chips if you’re looking to reduce calories. The amounts of sugar and oil in the recipe are necessary to give the muffins the right flavor and texture. If you don’t want to omit the chocolate entirely, you could just sprinkle a few chips on top of each!

    1. YAY Brittany! I’m so glad you enjoyed the muffins. I really appreciate your taking the time to leave this nice review!

  25. I have wanted to try these for weeks!! So I made them yesterday. Definitely a new favorite!! I can really recommend using coffee filters to press out the excess water from the zucchini.
    Thank you for a simple and quick breakfast, I’ll be able to sleep like ten extra minutes now! :)5 stars

    1. Rebecca, I’m happy to hear you enjoyed these muffins! Great tip about the coffee filters. I really appreciate your taking the time to leave this review!

  26. We made these tonight with Pillsbury’s gluten free flour mix. My helper toddler doubled the cinnamon, vanilla and baking soda…. and they turned out great! We frosted a few with a cream cheese frosting, love giving the kids a special treat that’s healthy!5 stars

  27. I tested them today and they are super yummy!! :)

    I like using zucchini in sweet pastry :D
    thank you! Hugs from France!5 stars

    1. Delicious!
      I made with half cup oats- chopped in food processor and 1 1/2 c white spelt flour. They came out amazing.
      Thank you for a great recipe5 stars

  28. This recipe came out perfectly. Texture, flavor, everything. The banana adds a nice hint of  but doesn’t overpower. I did use white flour which reduced the cooking time to 17 mins. They came out lightly crisp on the edges and soft and fluffy inside. Thanks!5 stars

    1. Yay! I’m so glad the recipe was a hit for you. Thank you for sharing your tweaks and this wonderful review!

  29. I have regular white flour and whole wheat flour, but not white whole wheat.  Would the flour measurements be the same for those?

  30. Okay, I just made these and they are DELICIOUS!!!  I used 1 cup oatmeal in place of 1 of the cups of flour, and added about 3/4 cup frozen blueberries instead of chocolate chips. They are moist, fluffy, and perfect, and just right for sweetness! Will definitely make again! Thanks for sharing!5 stars

    1. I’m so glad you enjoy them, Emily! Thank you for taking the time to share your swaps and leave this awesome review!

    1. Hi Megan, I haven’t made these with ground flaxseed, but I think adding 1 or 2 tablespoons should be fine! I hope you enjoy the muffins.

  31. Googled zucchini muffin recipe and wasn’t even necessarily looking for a healthy option, but I gave Hess a try and I’m so glad I did!  They are DELICIOUS!  4 stars

    1. Stephanie, I am SO EXCITED to hear this! Thanks so much for giving the recipe a chance and stopping by to leave this stellar review (and don’t worry about the rating!) Thank you so much <3.

  32. I do not understand how other people were able to make this. the recipe did not include enough liquid. I had to add an additional 1/4 cup of oil to stir in all the flour.

    1. Hi Marissa, the batter is very thick—I could scoop it like ice cream or brownie batter. Since everyone’s kitchen is different, it’s hard to know exactly what happened, but the batter could have turned out even thicker if the zucchini and banana didn’t contain as much moisture as mine or other readers’ did. I hope you were still able to enjoy the muffins once they were baked!

    1. Hi Ashley, yes, you can use regular flour and sea salt in this recipe! I hope you enjoy the muffins!

  33. Made these this morning for my LO, she’s always asking for cupcakes and these are the next best thing! They came out great!!5 stars

    1. Awesome, Angela! I’m so glad you enjoyed them. Thanks so much for giving the recipe a try and reporting back!

  34. I substituted date paste for the brown sugar and these muffins came out delish!!! Definately gonna bake these again. Thanks for the great recipe.5 stars

    1. Hi Kacie, almond and coconut flours behave very differently than regular flour, so I wouldn’t recommend a direct swap in this recipe. I do, however, have a very similar recipe for chocolate chip zucchini bread that uses coconut flour instead, if you’d like to check it out!

  35. These are fantastic! I’ve made them a few times now. My 3 year old woke up and asked if I could make some zucchini chocolate chip muffins and I knew I had to rate the recipe. Thank you for a delicious way to get in some extra veggies. 5 stars

    1. Thanks so much for taking the time to leave this excellent review, Sarah! I’m so glad to hear you enjoyed the muffins.

  36. I am looking for fun, healthy recipes for our zucchini overload! This looks like a great option, but I can’t have that much honey. I also don’t want to just add more brown sugar because I can’t have too much of that either. Can I substitute in white sugar? If so, how much would you suggest so they aren’t too sweet?

    1. Hi Rachel, the honey helps keep the muffins moist, so I worry that a swap with white sugar would make them too dry. If you’d like to experiment, you could also try maple syrup since that’s another liquid sweetener!

      1. That’s my concern too. I can’t have a lot of fructose, which is in most “natural” sweeteners (apples, honey, maple syrup, molasses, etc.). Maybe I could just use glucose syrup?

        1. Unfortunately, I don’t have any experience with glucose syrup, but if you’ve used it before with good results I think you could experiment here too.

  37. I didn’t follow the recipe to a tee, but as I do when I always cook I went with my gut feeling based on how the preparation was lookin. So what I mean is I didn’t use coconut oil or honey but rather olive oil and maple syrup(Use what you have my friends!:)) I also didn’t use 2 cups of shredded zucchini as I felt it would overpower the banana and chocolate so I used one as I wanted a fine balance in taste of the ingredients. Ironically, the muffins were filled with loads of chocolatey goodness and I’m not the biggest fan of zucchini but I will say mixed in with bananas, chocolate, and other flavors the zucchini sure did strike a cord with me. Really, the one area of concern for me and this always happens when I’m baking is the texture. It isn’t that of your traditional muffin where it’s sorta spread out but rather my baking the batter gets all clustered together. I don’t know if it’s whether that’s the way thing’s bake in my oven or it’s something that I’m doing? All in all, this was a fabulous recipe! Try it with a glass of milk, it does the body good!:)4 stars

    1. Teslim, I’m so glad you enjoyed the muffins! Thanks so much for leaving such detailed notes about your swaps—it could really come in handy for other readers!

    1. Hi Dawn! There aren’t actually vegan muffins. If you’d like to play around with the recipe to try to make them vegan, you could swap maple syrup for the honey and making two flax “eggs” in place of the regular eggs. I know the maple syrup will work, but the eggs would be more of an experiment, as I’ve never tried the recipe this way myself, so I can’t guarantee the results. If you do decide to try the flax eggs, I’d love to hear how it goes!

  38. Hi Vicki, I hadn’t heard that, but if you prefer not to use coconut oil, you can swap canola oil. I hope you enjoy the recipe!5 stars

  39. Hello,
    I don’t have a mixer. Can I just make this recipe with mixing it by hand only. I noticed one of the steps said something about set it to low to mix.

  40. Hi there! I’m just wondering if it’s totally necessary to not peel the zucchini? I have a little boy who will NOT eat green stuff and I figured I could hide it better without the peels lol. Also, would blending the zucchini and banada together in a food processor ruin the consitency? Again, just trying to hide the healthy stuff because he does NOT get enough greens! Thanks!

    1. Hi Liz, it’s totally fine to peel them if you don’t mind that extra step. I probably wouldn’t recommend blending since that would change the texture. I hope they’re a hit!

  41. These were fantastic! I had some overgrown zucchini, so this was a perfect recipe for it. I ended up using a bit more banana and canola oil instead of coconut and they came out so moist and sweet! Oh, and extra chocolate chips too. :) I I told my husband these were “healthy” muffins, so he may not like them, but he has devoured them, as have my boys. This will be a go-to recipe in our house.5 stars

    1. Katie, I’m so happy to hear this recipe was a hit for your family! Thanks so much for taking the time to leave this wonderful review. :)

    1. Sally, I’m so happy to hear you enjoy it!! Thanks so much for leaving this awesome review—I truly appreciate it!

  42. Fanflippintastic! VERY moist and dense. I made it with the coconut oil. The only substitution I made was Stevia brown sugar instead of regular. I use organic vanilla, no-aluminum baking powder, and yes; I always use white whole wheat or whole wheat pastry flour, so love this recipe! Printing it out as a favorite!5 stars

    1. Marie, thank you for trying the muffins and leaving this great review! I’m so happy to hear you enjoyed them!

  43. I made these muffins a couple of weeks ago, and they are excellent. Great use for all those zucchinis in the late summer. Great texture and taste. I freeze them individually and take them to work for my morning snack.5 stars

  44.  Hi!
    Just making these muffins right now, they are in the oven. I’m excited to see how they turn out.
    But the batter seemed a little dryer then it should, I followed all the steps. I added coconut  flour instead of whole wheat flour because I’m trying to stay away from gluten.  
    And I only used one cup of the flour because when I added it in, it seemed very dry so I didn’t want to add in another cup. It would’ve been really nice to see what it is supposed to look like throughout the process. I hope they turn out (fingers crossed)

    1. Hi Samantha! The coconut flour is definitely why the batter is dry. It is VERY different than whole wheat flour and requires much much more moisture, so it’s not a good direct substitute. If you’d like a zucchini coconut flour recipe, I’d suggest this Paleo Zucchini Bread: https://www.wellplated.com/chocolate-chip-paleo-zucchini-bread/. As you can see, it has six eggs. This gives the batter enough moisture. Since the muffin recipe wasn’t developed for coconut flour, the substitution wouldn’t work. I hope that helps explain what happened.

  45. I made these this past weekend with my daughters and we all approve. They are sooo good!! They were definitely dense but in a good way! and I am sure that could have happened for a number of reasons since I did have little helpers in the kitchen. :) Our batch made more than 12 and honestly wished it would have made more! We will definitely be making again soon!! We will be kitchenless soon so hoping to make and freeze some yummy foods including these muffins!5 stars

    1. Woohoo Christy, I’m glad to hear these muffins were a hit! Thanks for giving them a try and reporting back. :)

    1. YAY!!! I am so happy to hear that! Thanks so much for letting me know and taking time to leave this wonderful review!

  46. I just thought you’d like to know that I made these exactly as per your instructions EXCEPT I ignored all of your temperature requirements. My coconut oil did seize up a bit and turn back into white chunks just a little bit, but I thought the heck with it, I’ll see how they do anyways. They turned out great! Not a problem at all! I was just too lazy to wait for things to cool down/heat up all to room temperature and all that. Mama was hungry! Great recipe. Will make again!5 stars

    1. Christina, I’m happy to hear you enjoyed the muffins! Thanks so much for taking the time to leave this great review!

  47. These are my favorite muffins ever! I don’t even bother to reheat them when I get a hankering! I just cram it in my mouth! I love how moist they are, and my 1 and 2 yr olds can’t get enough…..despite the older one being in a picky food phase right now. I’m getting ready to make two batches this morning so we can actually have some to share this weekend when we visit my folks. The last batch made 16 and lasted less than 24 hours. I, too, couldn’t wait on things to get to room temp or heat and cool down……and they still turned out PERFECT!5 stars

    1. Jenny, I’m so happy to hear that the muffins are a hit with the whole family! Thanks for sharing this awesome review!

  48. Outstanding! I made them with paleo flour instead, and they turned out great! I finally found THE PERFECT MUFFIN RECIPE! Thank you!5 stars

  49. Wowza!! I’m not a super great baker, but I thought I’d give these a try. I even got risky and supplemented some things because I didn’t have some ingredients and OMG SOOOO GOOOD!!!! Everyone in my house is raving over them! Thank you so so much ??

    I supplemented oat flour for wheat flour, maple syrup for honey and lemon juice for baking soda. And I added shredded coconut. 5 stars

    1. Kelsey, I’m so happy that these were a hit! Thank you so much for sharing your modifications too. That’s always so helpful for others considering the same thing!

  50. I couldn’t find White whole wheat flour at the grocery store and grabbed regular whole wheat instead. Will this work? I’d rather go back and switch it for something else than ruin and entire batch of muffins. 

    1. Hi Ashley, regular whole wheat flour will work, although the taste will be a little different and more nutty. I still think this is delicious though! You can also try using half whole wheat and half all-purpose flour if you’d prefer not to use the full amount of regular whole wheat. I hope you enjoy the muffins!

  51. Hey Erin – do you have any suggestions for modifying this recipe to be gluten free? My fiance is allergic and I’m always trying to find good substitutes. Thanks for your help in advance.

    1. Hi Polina, I haven’t tried making these gluten free myself, but my recommendation would be to try a 1:1 gluten-free flour blend in place of the wheat flour. Another commenter used that with good results! I hope you enjoy!

  52. Rave reviews from the family. I tweeked it a little to reduce some more of the sugar opting for more banana and no honey. I left a tad of extra water in the zucchini to balance the liquid/dry ratio. they were perfection!!5 stars

    1. Kelly, I’m thrilled to hear the recipe was a hit! Thank you so much for reporting back with your review and tweaks. :)

    1. Hi Rose! Unfortunately, sometimes when you halve baked recipes, things can get thrown off (it happens even to professional bakers!). To be 100% safe, I’d suggest making all 12 muffins, then freezing half for later.

  53. My 4 year old loves these! Added pumpkin seeds to give them a crunch which coupled with the chocolate tastes great! I’ve had difficulty getting him to eat his veggies- thanks to this great recipe I got him to eat them5 stars

  54. Very good recipe. Swapped the oil with one more banana. They were great ! Thanks for the recipe . Loved it5 stars

    1. I’m glad you enjoyed the muffins, Keerthana! Thank you so much for reporting back about the oil/banana swap too!

  55. I have made this recipe twice now and this is so far my favorite pre-made breakfast ever. It satisfies the salty and sweet tooth. Definitely a must try!5 stars

  56. They’re delicious! I have an abundance of zucchini coming in from the garden and
    after searching through recipes, decided to try your muffins. They were simple to whip up, came easily out of the muffin pan (no pan soak/scrub needed, yippee!!), and were moist and tasty! I made a double batch and tried Cup4Cup GF All Purpose Flour too. We felt it held its own and was just as great as the wheat flour.
    My family of 6 all give it 2 thumbs up! Or 12 thumbs up! :) Thanks for sharing the recipe and beautiful pics too! I’ll be making more batches to put in the freezer for easy breakfasts!5 stars

    1. Christine, I am beyond happy to hear this. THANK YOU!!!! So glad you enjoyed the recipe and I truly appreciate your taking time to leave a great review too! xo

  57. Excellent recipe! I bake a lot of muffins and this one will be going in my personal recipe box for sure. I made a double batch and did half with chcololate chips and the other half I used 1/2 cup of chopped walnuts and 1/2 cup of raisins. These muffins are fluffy and moist, and not too sweet which I like. So many muffin recipes these days are more like cupcakes being super sweet and all so it’s nice to find another one that’s more like a traditional cupcake. 5 stars

    1. Rebecca, I am so happy you enjoyed this (and I totally agree that a muffin should taste like a muffin and not a cupcake). Thanks so much for sharing this lovely review. It means a lot!

  58. This recipe came out perfectly and for a baker who regularly has things turn out funky. Texture is great, taste is great, they look great. Fantastic recipe!5 stars

  59. I was skeptical about making these, as it seems like everything I try that is deemed “healthy” turns out dry or dense or just plain awful. What a WONDERFUL surprise these were! Thank you SO much for a recipe I will put in my “keeper” folder! These were terrific!5 stars

    1. Melissa, I am so SO happy to hear it!! Healthy food can and should taste great by my standards, so I’m pleased to hear that turned out to be the case for you too!

  60. These were so delicious. Even my VERY picky 4 year old loved them. She had no idea what was inside or else she wouldn’t have touched them. Love being able to sneak her some fruit and veggies. Thank you for sharing the recipe5 stars

  61. These were so good! I subbed plain nonfat yogurt for the banana since we were out of bananas. My muffins stuck to the paper (still so good) but I also made them into mini loaves and they turned out perfect! I didn’t do exact measurements and I am not good at estimating so that could have been a factor. Either way my family loved it and will definitely make again. I made the vegan zucchini bread last time and that was a hit as well. Love all your recipes!5 stars

  62. Hi I just found your recipe and I want to try it but I can not eat bananas. Is there something else I can use to replace the bananas. Thank you.

    1. Hi Carla, I haven’t tried it with this recipe, but you can often substitute applesauce for bananas. Just read labels on store bought apple sauce or make your own to make sure there’s not trace amounts.

  63. The muffins were nice and moist but lacked a bit of flavour. I would do this recipe again but I would add more cinnamon and vanilla or nutmeg. I would also add the spices to the zucchini instead of the batter.

    This recipe doubles (and even triples) very well.4 stars

    1. Chris, thanks for reporting back on the multiplication, and I hope you love your next batch even more with those personal tweaks!

  64. I stumbled across this recipe which is perfect because my garden is overflowing with zuchinni. These muffins are absolutely lovely ! I used spelt flour instead of whole wheat and sifted it. And substituted half a cup of the flour for hemp hearts. Really great recipe ! Thank you ! 5 stars

  65. I’ve made this recipe at least 4 times! Most recently, I used 1-for-1 GF flour and doubled the cinnamon. YUM. I tend to decrease the cooking time to around 18 minutes for a more moist muffin. Such a delicious recipe with ingredients I can get behind!5 stars

  66. I just made these muffins..so good! I added a little cocoa powder so it would intrigue my son even more. Loved how it uses banana! I will be making these often.5 stars

  67. I came across this recipe on google after I acquired 4 giant zucchinis. This recipe is fool-proof!! The batter was super sticky, so I added 1/4 cup of milk against my better judgement – and they still turned out amazing!! I will try again without the milk next time and I’m certain they will turn out amazing again. I’m looking forward to cooking and baking through your blog this fall!! I’m already sending this out to everyone I know :) Thanks!! 5 stars

  68. First of all, these are delicious! I did however find that the batter was the consistency of biscuit dough. Is it supposed to be that thick? They are also pretty dense. No complaints though. Just want to make sure I didn’t do something wrong.5 stars

    1. Hi Maria, the batter is definitely thick—it’d be the texture of drop biscuits (but not so thick that it’s like roll-out biscuits). I hope that helps! I’m glad you enjoyed them!

  69. These are so delicious! I subbed applesauce for bananas as I was out of bananas but wanted to try this recipe before my zucchini went bad and they’re still divine! I’m constantly in search of things that dont have mountains of sugar in them and this fit the bill for something healthy that also satisfies my sweet tooth?/. Bravo!5 stars

  70. I happened across this recipe in a search for zucchini muffins. I too, used applesauce instead of bananas and used maple syrup instead of honey. I also used frozen (and well squeezed) zucchini from last summer’s garden bounty. It is early February and a blizzardy here in North Dakota and my flour is wicked dry. The batter was very tight. I added 1/2 cup non-dairy milk + 1tsp apple cider vinegar to loosen it up and give the baking soda a bit more acid to work with.

    They are fabulous! Not too sweet, but a sweet kick from the chocolate; hearty and filling. 

    A keeper recipe!5 stars

  71. Decided to try these out a couple weeks ago… They were such a hit! My hubby takes at least 2 to work a day and my kiddos eat them so fast. I had to start doubling the recipe and making mini muffins so they would go a little further! I am attempting them with blueberries today. It will be my 4th go around with this specific recipe and it is now a permanent staple in my house. Thank you so much for a healthy delicious muffin! 5 stars

  72. 5 Star Muffins! I bought a bag of mini chocolate chips to try the chocolate chip paleo zucchini bread again since it was a little too chocolatey for me last time but then I came across this recipe and decided to give it a whirl. These are fantastic. The trick is going to be hiding them from myself so I don’t eat them all. Thanks for a great recipe! (I still want to give the bread another try though!)5 stars

  73. These came out great! I added a 1/4t nutmeg and used chopped walnuts instead of chocolate chips. Delicious! 5 stars

  74. Amazing! Me and My mom just made them yesterday and they were delicious! We can’t get enough of them! Were going to probably make a double batch next time!5 stars

  75. I don’t usually rate recipes, but I absolutely HAD to give this one 5 stars! These muffins may have changed my life. I’m always in a hurry in the morning and grab a granola bar or something, but I wanted to find a more healthy alternative while incorporating more vegetables into my diet. These are DELICIOUS! I made them just as written, except I didn’t drain the zucchini and I used all-purpose white flour. Thanks so much for this awesome recipe!5 stars

    1. Jamie, I’m so glad to hear these muffins are a hit! Thank YOU for taking the time to share this review!

  76. My teenagers devoured these! I’ve now made it twice. The first time I squeezed out the water from the zucchini as instructed, and the second time I skipped that step. I prefer the non-squeezed version because the muffins were moister and it saved me a few minutes! Just thought I’d pass that along. :) Thanks for the recipe!5 stars

  77. Was wondering how/if you would recommend adding protein powder to these and if anything should be modified. Thanks and looking forward to trying them !

  78. Just wanted to let you know that this is a great recipe, and very flexible! I wanted to cut down on the sugar, and I am also not a fan of honey, so I used 1/4 cup of maple syrup and omitted the brown sugar. Still super yummy! I also don’t have coconut oil, so I used peanut butter, and it worked wonderfully! Lastly, I used hemp seeds instead of chocolate chips, for added protein. All worked perfectly, and the muffins are still moist and fluffy. Thanks for the recipe!4 stars

  79. Wonder if you could use 1 cup of oats and 1cup flour to create a healthier addition and not have 30 grams of carbs for 1 muffin?

    1. Hi Maggie, I haven’t tried that swap myself and can only vouch for the recipe as written. If you decide to give that a try, I’d love to hear how it goes.

  80. We have a ton of zucchini in our garden and I had a couple of bananas that were almost black and destined for banana bread. So glad I found this recipe to combine the banana and zucchini into healthy muffins. Both of my kids loved them and declared them “the best zucchini muffins ever!” I love that they use honey and brown sugar instead of white sugar. They were nice and moist, and not overly sweet. I just made a second batch. Thanks! :)5 stars

  81. Love your recipes and very much appreciate that you provide the nutrition information for them! However, 19g of fiber for each of these muffins doesn’t sound correct…?5 stars

    1. Hi Kelly! Thank you so much for bringing this to my attention! You are correct, it should read 3g of fiber per serving, and I have corrected the recipe. I apologize for the error. I hope you enjoy the recipe if you give it a try!

  82. Delicious! I love that both honey and bananas were used to add sweetness instead of extra sugar. My boyfriend took one bite and said that these were his favorite zucchini muffins! I will definitely be keeping this recipe! 5 stars

  83. In the photos of the Healthy Zucchini Muffins, there appears to be small, green chunks. Is that the grated zucchini or diced pieces or pistachios?

    1. Hi Linda! I have not tried this recipe with a blender, and I would be afraid that it might affect the outcome of the recipe. You could try using a whisk or fork and manually mixing the ingredients. I hope this helps!

  84. These were really good muffins!! I’m always searching for a healthier muffin recipe that actually TASTES GOOD, and these hit the mark! I used canola oil instead of coconut as I’ve not had the best results when baking with melted coconut oil. Also, I used paper liners and the only reason I didn’t give this recipe 5 stars is because the muffin stuck to the liner, whereby losing a good portion of the muffin. :( Next time I make these, I will try spraying the liners. Your thoughts, Erin?4 stars

    1. Thank you for sharing, Mya! I’m so happy this recipe was a hit! I’m sorry to hear that the muffins were sticking. I would suggest spraying the liners or making them directly in a muffin tin and spraying the tin. I hope your next round yields better results!

  85. These muffins are fantastic!  I used 60% dark chocolate chips because I didn’t have any semi-sweet on hand.  Loved them!  Couldn’t wait for them to cool before munching them.  Thanks for the recipe!5 stars

  86. Love! Love! Love! I squeezed the liquid from the zucchini first than measured. I doubled the batter and substituted the banana with a 1/2 cup of unsweetened granny applesauce. The batter made 24 regular size muffins and a small loaf bread (extended the bake time). These were fabulous! Thank you for sharing an incredible tasty receipe!5 stars

  87. For those of you who substituted oatmeal for some of the flour, what kind of oatmeal did you use? Quick cooking or old fashion?

    1. Hi Bonnie! Based on my research, you should be able to use either quick cooking or old fashioned, but not instant oats. I hope this helps!

  88. I made these today and I’m quite happy with them. I used a blend of white and whole wheat flour and substituted pecans for the chocolate chips. The muffins are moist despite having only 1/4 cup of oil, and I found them to be just sweet enough. Thanks for the recipe!5 stars

  89. We love these!!! :) I use spelt flour in them and usually double the chocolate chips.. (because of the little chefs in the house seem to think it’s the right thing to do haha) They turn out great every time! Thanks!! 5 stars

  90. These were phenomenal!! The dough was a bit rubbery as I was mixing in the zucchini, and I was a bit worried. But they came out perfectly! Definitely saving this recipe. Thank you!!5 stars

    1. Thank you for taking the time to share this kind review, Joy! I’m so happy to hear that you enjoyed this recipe!

  91. Good recipe for a healthy zuchinni muffin. Not quite as moist and sinful as my old zuchinni muffin recipe — it had an entire cup of oil! Yikes! Healthy is better.
    The first time I made this I followed the recipe using 1 banana. I confess I did not measure the mashed banana the first time I made this.

    I measured it this week, the second time I made the recipe, and it was a scant 1/2 cup. Since I like a moist zuchinni muffin, I added about a 1/4 to a 1/3 (eyeballed it) of a second banana. I like this version better and will continue to add extra banana in the future. I mashed the banana with a fork and the extra banana, while making a slightly moist muffin, did not add too much moisture or liquid to the recipe.

    Thanks Erin, for the recipe!
    Cindy5 stars

  92. Made this for the third time. Our family loves them so much, I doubled the recipe. They turned out great. I puréed the bananas because it was easier than mashing six big bananas by hand. The bananas seem fairly runny and made the batter thinner. I added some finely chopped walnuts. This is a wonderful recipe. 
    Family member was begging me to make them again. The bananas weren’t ripe enough so I put them under a grow light for a couple of days.  Worked like a charm!5 stars

  93. I just made these and they came out pretty dense. The dough was the consistency of cookie dough. I used half whole wheat flour and half coconut flour, but no other substitutions. Any recommendations for making the dough more creamy? Maybe more banana?

    1. Patricia, the coconut flour is what went wrong here—you can’t add it to a recipe like this one that has been tested and developed for wheat flour because the two are VERY different. Coconut flour is super dry, so it soaks up all of the moisture in the recipes you make with it. If you want to bake with coconut flour, I suggest this zucchini bread, which was designed to use coconut flour: https://www.wellplated.com/chocolate-chip-paleo-zucchini-bread/.

  94. These are fabulous, I have made these muffins twice in the last week! Being on lockdown means I am spending more time in the kitchen. Both times I replaced the honey with real maple syrup, I substituted 0.5 or 1 cup of white flour for rolled oats, and I used duck eggs (we happen to have ducks laying). This last time I had no banana so I just used more zucchini… a bit too moist but still really good! Kids love them too. I’ll be making them again!5 stars

  95. My family absolutely loves these muffins!! Thank you for such a delicious, guilt-free recipe! My kids even requested that I make these on Easter Sunday instead of the cupcakes I had originally planned to prepare! 5 stars

    1. Thank you for sharing this kind review, Priscilla! I’m so happy that these muffins have been a hit!

  96. Just made my 2nd double batch of these! So awesome for keeping my young boys busy and fed during this global issue; me working full time and homeschooling them. I used all flax eggs and didn’t drain the zucchini (because I forgot to, oops!). I had to bake 5 mins longer, but all worked out great. The chocolate chips are such a lovely treat.5 stars

  97. This is simply the best muffin recipe I’ve found.  I love that it combines banana and zucchini and features white whole wheat flour.  In addition, it performs beautifully without the honey for a less-sweet version.  Another batch is baking as I write!5 stars

  98. 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!

  99. 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

  100. 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!

  101. 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.

  102. 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!

  103. 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

  104. 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

  105. 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

  106. 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

  107. 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!

  108. 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.

  109. 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!