Looking for a fluffy, moist muffin that’s naturally sweetened AND includes a veggie? Look no further than these Healthy Grated Zucchini Muffins. These muffins are perfect for toddlers, big kids, and adults, plus, they are freezer-friendly and great for a quick breakfast, snack, or part of a packed school lunch.
Healthy Zucchini Muffins
Are you looking for a muffin that is full of healthy ingredients, has an added veggie, and tastes so amazing your kids will devour them in record time?
Well then… I’ve got you!
Let me introduce you to your new fave baked good – Healthy Zucchini Muffins!
Zucchini works wonderfully in baked goods, similar to bananas or applesauce. It adds a soft, moist texture and gives your muffins a boost of nutrition. We pair the grated zucchini with a white wheat flour, maple syrup and spices galore – cinnamon, ginger and vanilla. A truly magical combination.
#momhack – best of all these zucchini muffins are completely freezer-friendly! So I would recommend eating some and then freezing the rest so you can have a delicious breakfast or snack on those busy school mornings!
Zucchini Muffin Video
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
- Zucchini: you will need roughly one medium zucchini that has been shredded and then wrapped in a paper towel or kitchen towel to remove any excess moisture.
- Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive oil, or melted butter.
- Maple Syrup: good quality maple syrup, honey (for babies over one), or agave nectar can be used in this recipe.
- Egg
- Vanilla
- Cinnamon
- Ground Ginger
- Baking Soda
- Baking Powder
- Salt
- Toppings: chocolate chips, chopped walnuts, etc.
If you are looking for more easy and healthy muffin recipes for kids and toddlers, then be sure to check out my Blueberry Avocado Mini Muffins, Veggie Muffins, these ready favorite Spinach Muffins, or these delicious Applesauce Muffins. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.
Let’s Get Baking
Mini Muffins
To convert these zucchini muffins from standard size to mini muffins, keep the oven temperature the same, but shorten the baking time to about 10-13 minutes.
Tools Needed
Expert Tips
- Squeeze out the extra liquid: get the extra water out from your shredded zucchini by wrapping it up in a paper towel or kitchen towel and pressing out any remaining water. Don’t skip this step or muffins will be wet and dense inside.
- Use good quality maple syrup: Pure maple syrup is made with just one ingredient – maple tree sap that’s been boiled down to a thicker consistency. It also contains antioxidants and minerals. On the other hand, pancake syrup is made with corn syrup and artificial flavoring.
- Completely Hidden Veggie: if even small specks of zucchini is going to be off-putting to your child, simply add all of the wet ingredients – maple syrup, eggs, oil/butter, zucchini, and vanilla extract to a blender and puree for 30 seconds. Then add the wet mixture to the dry ingredients and mix.
Super Moist Healthy Zucchini Muffins (Kid-Requested & Mom-Approved)
Ingredients
- 1 3/4 cup flour (see notes below)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup melted butter or oil, olive oil, avocado oil, vegetable oil or coconut oil
- 1 tsp vanilla extract
- 1 1/2 cup shredded zucchini (roughly 1 medium zucchini)
- 1/3 cup toppings – chocolate chips, chopped walnuts, white chocolate chips, etc. (optional)
Instructions
- Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
- Shred: using a grater or food processor, grate the zucchini, and then using a paper towel or kitchen towel, press out any excess water. Set aside.
- Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Stir: In a large bowl, stir together the zucchini, maple syrup, butter/oil, eggs, and vanilla extract.
- Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Add toppings, if using.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Eat: Let cool for 5-10 minutes, and serve.
Notes
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
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