Description
Indulge in the delightful taste of these healthy Zucchini Muffins, perfect for breakfast, snacks, or even dessert. Bursting with moisture and flavor, these muffins are made with fresh zucchini and sweetened naturally with honey or maple syrup. Their versatility allows for easy customization with nuts or chocolate chips, making them a favorite for the whole family. Whether you need a quick meal prep option or a fun way to sneak veggies into your kids’ diets, these muffins are sure to impress!
Ingredients
Scale
- 2 cups shredded fresh zucchini
- 4 tablespoons unsalted butter
- ½ cup unsweetened applesauce (or mashed ripe banana)
- ½ cup honey (or pure maple syrup)
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour (or white whole wheat flour)
- Optional: ½ cup chocolate chips or chopped walnuts/pecans
Instructions
- Preheat your oven to 425°F and prepare a muffin pan with cooking spray.
- Squeeze excess moisture from the shredded zucchini using a clean towel.
- Melt the butter in a large mixing bowl. Add applesauce (or mashed banana), honey (or maple syrup), eggs, and vanilla extract. Whisk well.
- Mix in cinnamon, baking powder, baking soda, and salt until combined. Gradually add flour, mixing gently until just incorporated.
- Fold in the zucchini and optional mix-ins carefully.
- Fill the muffin pan evenly and tap it on the counter to level.
- Bake at 425°F for 5 minutes; then reduce heat to 350°F and bake for an additional 11–13 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg