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the best Zucchini Muffin recipe

Zucchini Muffins

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The BEST zucchini muffins! Super easy and moist with beautiful domed tops and the perfect amount of warm spice. Delicious and healthy.
Prep: 15 minutes
Cook: 23 minutes
Total: 1 hour 8 minutes
Servings: 12 muffins
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Ingredients
  

  • 1 medium unpeeled zucchini about 10 ounces; 2 cups once shredded
  • ⅓ cup canola oil
  • ⅔ cup nonfat plain Greek yogurt
  • ½ cup pure maple syrup
  • 2 tablespoons packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups white whole wheat flour or a blend of regular whole wheat flour and all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon kosher salt

Instructions
 

  • Trim off the ends of the zucchini, then grate. Squeeze out the excess water: place a kitchen towel on the counter, top it with a few paper towels, then place the grated zucchini in the center. Wrap the towels up and around the zucchini, then thoroughly squeeze it over the sink (or over a bowl) to remove as much moisture as possible. Repeat a second time, replacing the paper towels.
    drying Zucchini for healthy Zucchini Muffin
  • In a large mixing bowl, place the squeezed zucchini, oil, yogurt, maple syrup, brown sugar, eggs, and vanilla. Whisk until combined.
    making easy Zucchini Muffin recipe
  • In a separate medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
    whole wheat flour in a bowl for healthy Zucchini Muffins
  • Pour the dry ingredients into the bowl with wet ingredients, with a wooden spoon or rubber spatula, stir by hand just until they are blended. Do not over mix.
    Zucchini Muffin batter in a bowl
  • Allow the batter to rest at room temperature for 30 minutes (this allows the dry and wet ingredients to better incorporate, will result in muffins with a higher rise in the oven and allows the gluten in the flour to relax so you have a more tender muffin). Meanwhile, place a rack in the center of your oven and preheat to 425°F . Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
  • Once the batter has rested, give it one big, gentle stir, then scoop into the prepared muffin cups, dividing evenly between each (the cups will be about three-fourths or so of the way full).
    Zucchini Muffin in a muffin tin
  • Bake the zucchini muffins for 5 minutes at 425°F, then without opening the oven, reduce the temperature to 350°F and continue baking for an additional 15 to 18 minutes, until the tops of the muffins are risen and domed and a toothpick inserted in the center of a muffin comes out clean.
    baked healthy Zucchini Muffins in a baking tin
  • Let the muffins cool in the pan for 5 minutes in the pan, then gently transfer to a wire rack to cool completely…or enjoy them warm immediately (who could blame you?!).

Notes

  • TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
  • TO FREEZE: Individually wrap each muffin in plastic, place in a ziptop bag, and freeze for up to 2 months.
  • See post How to Store Muffins.

Nutrition

Serving: 1 muffinCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 28mgPotassium: 207mgFiber: 2gSugar: 11gVitamin A: 73IUVitamin C: 3mgCalcium: 86mgIron: 1mg
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