Meet the best Healthy Zucchini Muffins, ready to fill up adults and toddlers alike! Made with just-the-right amount of zucchini and warmly spiced with cinnamon, these zucchini muffins are nutritious, scrumptious, and mega moist. They’ll brighten up your mornings (and snacktime too!).
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Classic zucchini muffins, lightened up.
Made with simple, wholesome ingredients like yogurt, pure maple syrup and of course, zucchini, these healthy zucchini muffins are a lighter version of the traditional recipe, which is often made with gobs of sugar and oil.
Like all of my dozens (and dozens!) of healthy muffin recipes, they are full of whole ingredients, tender and flavorful, and are an all-around delight!
I’ve baked A LOT of zucchini muffins and breads over the years. You can find one for every craving.
- For an extra healthy zucchini muffin variation, check out Healthy Zucchini Muffins with Chocolate Chips, which are sweetened with honey, brown sugar, and mashed banana.
- Up the chocolate factor with these Chocolate Zucchini Muffins.
- For a little flavor and texture twist, make Zucchini Carrot Muffins.
- We all know and love classic Zucchini Banana Bread.
When you want a CLASSIC, perfect zucchini muffin, however, this recipe is the best!
5 Star Review
“I really enjoyed these! They’re not your typical sweet bakery-style muffin, but that’s kind of the point. You can taste the cinnamon and a hint of the maple syrup. Great texture too, not dense or gummy.”
— Carolyn —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some to keep in mind.
- Zucchini. These healthy muffins contain an entire zucchini! Zucchini is so much more than a carbohydrates substitute (like with Zucchini Lasagna or Zucchini Enchiladas). It is mild but delicious, and full of nutrients like vitamin C and potassium.
- Whole Wheat Flour. I’m a big fan of substituting whole wheat flour for all purpose flour in quick breads and muffins. This nearly undetectable swap adds fiber and protein to the muffins, keeping you fuller longer.
- Canola Oil. It makes the muffins ultra moist and its neutral flavor allows the other ingredient to shine (plus, unlike butter it’s ready to use right out of the pantry, making these muffins extra quick and easy).
- Greek Yogurt. Healthy Greek yogurt steps in to substitute some of the fat typically in zucchini muffins, adding moisture.
- Maple Syrup + Brown Sugar. These muffins are almost 100% maple syrup; you need just 2 tablespoons of brown sugar to round out their flavor (they were missing something without it).
- Eggs. If you remember, pull your eggs out of the refrigerator before baking so they can come to room temperature and best combine with the other ingredients. (And if you forget, place them in a bowl of room temperature warm water for about 10 minutes. It helps!).
- Vanilla Extract. Pure vanilla extract is the must for just about any baked good in my book. It adds a depth of flavor and makes them taste extra homemade.
- Cinnamon. The secret ingredient for a warm and comforting-tasting muffin. Additional warm spices like a pinch of nutmeg or ginger would also be lovely.
How to Make Healthy Zucchini Muffins
Prep the Zucchini. Grate the zucchini. Squeeze out as much liquid as possible by squeezing the shredded zucchini between a kitchen towel lined with paper towels. If this step is skipped, the muffins will be wet mush.
Mix the Wet Ingredients. In a large bowl, whisk together the wet ingredients.
Mix the Dry Ingredients. In a separate bowl, whisk together the dry ingredients.
Finish the Batter. Pour the dry ingredients into the wet ingredients and stir until just blended. Let batter rest for 30 minutes. This lets the gluten in the flour relax, resulting in a more tender muffin with a higher rise.
Bake. In a pan prepared with muffin liners or cooking spray, bake zucchini muffins at 425 degrees F for 5 minutes, then reduce temperature to 350 degrees F and continue baking for an additional 15 to 18 minutes. I like to check for doneness by gently pushing down on the top of the muffin with a finger. If it springs back up, it’s done.
Cool. Let the zucchini muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. ENJOY!
Storage Tips
For even more tips and best practices, check out my post about How to Store Muffins.
Zucchini Muffin Mix-Ins
One of the many things I love about muffins is their versatility. Try adding up to 1/2 cup of any of these mix-ins, or a combination.
- Chocolate. Use mini or regular chocolate chips; they go with the zucchini nicely. You know I’m going to say dark chocolate is the best.
- Blueberries. Fresh or frozen blueberries (no need to thaw!) can be mixed into these healthy zucchini muffins. To keep blueberries from sinking to the bottom of the batter, first toss in a bit of flour. See my Blueberry Zucchini Bread for a loaf version.
- Nuts. Nuts add a nice crunch and warmth to the zucchini muffins. Walnuts or pecans would be delicious. Toast and chop them prior to adding to the batter for maximum flavor.
Healthy Zucchini 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.
- In a large mixing bowl, place the squeezed zucchini, oil, yogurt, maple syrup, brown sugar, eggs, and vanilla. Whisk until combined.
- In a separate medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- 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.
- 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).
- 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.
- 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
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I followed this recipe exactly as written, even weighing the ingredients, but the batter is way too moist. I should have listened to my instincts and added extra flour before baking. I’ve never had one of Erin’s recipes fail before, so I went ahead as written. Well after 45 minutes of baking, the muffins were still goopy in the middle. I couldn’t imagine throwing out something with 1/2 cup of maple syrup, so I removed the muffins from the tin, cut them in half and then baked again like biscotti, until they were crisp. The flavor was ok, but the texture was pretty weird. The centers were what I would call rubbery.
If I made this again, I would eliminate the yogurt or add a lot more flour. Having oil, yogurt, maple syrup and zucchini as moist ingredients, was just too much moisture.
I’m sorry to hear you had trouble with the recipe, Jackie. I know it can be so disappointing to try a new recipe and it not turn out for you. It has worked well for myself (and others) and I wished it would of been a hit for you too.
This recipe sounds very much like my Zucchini Bread recipe and we love that. So I’ll definitely be making these! Happy summer…stay safe with this hot weather we’ve been having. Living in the Midwest is interesting to say the least, huh? Don’t like the weather, just wait 10 minutes and it could change!
Great to hear, thank you Chris!
These are great if you’re trying to cut back on sugar or just want a healthier snack. I added a few mini chocolate chips to half the batch for my kids, and they loved it. The other half I left plain for myself and my husband, and they were still tasty. The resting time really helped with the rise!
So glad to hear, Amanda! Thank you!
I really enjoyed these! They’re not your typical sweet bakery-style muffin, but that’s kind of the point. You can taste the cinnamon and a hint of the maple syrup. Great texture too, not dense or gummy. I might try adding blueberries next time. Thank you for sharing!
So glad to hear you enjoyed the muffins, Carolyn! Thank you!
These muffins surprised me. I didn’t expect zucchini to blend in so well flavor-wise. They came out soft, slightly dense but not dry, and just sweet enough without being overpowering. I followed the recipe exactly except I used honey instead of maple syrup. Even my picky kid ate one without complaints. Will definitely make again. Thank you!
So glad to hear you enjoyed them, Jaymie!