These healthy zucchini muffins will change how you feel about baking with whole wheat flour.
When I was a kid, my grandma had the most beautiful garden in her backyard. She grew amazing vegetables, including some really impressive zucchinis. But I hated zucchini as a kid, they were green, and mushy, and gross, so I would run for the hills every time they were on my dinner plate. But if it showed up in a muffin, now that was a different story.
When you add zucchini to breads and muffins, something wonderful happens; you end up with sweet, moist delicious baked goods! You’re going to laugh, but I’ve never made my own zucchini bread or muffins until today, when I baked these zucchini muffins! I know, you’re shaking your head, but it was always on the never-ending list of to-dos!
I’m so glad I finally got around to experimenting with this recipe, which by the way started out as my banana bread recipe and then I just tweaked it, haha!
As I was assembling the batter in the bowl, I knew I was going to like these zucchini muffins. It just smelled…good! It had that sweet, cinnamon-y zucchini bread smell. And again, is there anything better than homemade zucchini muffins? No, there isn’t! When the muffins came out of the oven, they smelled heavenly and looked picture perfect (and that doesn’t always happen the first time around). I knew this recipe was a winner!
These zucchini muffins are light, spongy, sweet, spicy, and full of zucchini (but according to Mad, who won’t eat anything green, the zucchini doesn’t even have a taste, so they’re okay to eat, haha!). It took my a really long time to make my own zucchini muffins, but now i know, I need to make these more often, they’re too delicious not to!
- 1-1/2 cups grated fresh zucchini
- ¼ cup melted butter or coconut oil
- ½ cup sugar
- 1 egg
- 2 tsp vanilla
- 1 tsp baking soda
- ¼ tsp sea salt
- 1-1/4 cup white whole wheat flour
- 1 tsp cinnamon
- ¼ tsp ginger
- Preheat oven to 350 degrees.
- In a large bowl, combine sugar, melted butter, egg, and vanilla.
- Add spices, salt, and baking soda and mix well.
- Fold in the grated zucchini until fully incorporated.
- Slowly add flour and mix well.
- Spoon batter into prepared muffin tin and fill ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Store in an airtight container or freeze.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.
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