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Whole what zucchini muffins in an antique muffin tin with a green striped napkin underneath them.
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5 from 10 votes

Whole Wheat Zucchini Muffins

Course Bread & Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11 muffins
Calories 129kcal
Author Kristine Underwood

Ingredients

  • 1/4 cup unsalted butter (melted, may substitute coconut oil)
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 1/2 cups zucchini (grated)
  • 1 1/4 cup white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger

Instructions

  • Preheat oven to 350 degrees and line one muffin tin or spray with nonstick cooking spray and set aside.
  • In a large bowl, combine melted butter, sugar, egg, and vanilla extract. Mix until smooth and even.
  • Fold in the grated zucchini.
  • In a separate bowl whisk together the white whole wheat flour, sea salt, cinnamon, and ginger.
  • Slowly add flour to the wet ingredients and mix until just incorporated.
  • Scoop batter into prepared muffin cups, filling 2/3 full.
  • Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let muffins cool in the pan for several minutes before removing from the pan. Coll muffins completely on a wire rack.
  • Store muffins in an airtight container for 3-4 days or freeze for up to 3 months.
Nutrition
Serving: 1 muffin | Calories: 129kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 213mg | Potassium: 68mg | Fiber: 2g | Sugar: 10g | Vitamin A: 185IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.5mg