Healthy Zucchini Muffins

This healthy zucchini muffin recipe yields moist, tender muffins using simple ingredients. They bake in under 20 minutes and make a wholesome snack or dessert.

Table of Contents

1. Key Ingredients
2. How to make healthy zucchini muffins
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions
6. More healthy muffin recipes
7. Healthy Zucchini Muffins (Recipe Card)

I’m always looking for an excuse to sneak zucchini into my favorite desserts, and these healthy zucchini muffins are my favorite. Contrary to skeptics, you can’t taste it at all, yet it adds tons of moisture and sneaks in a fair share of vitamins and minerals. Bonus? My recipe has won a few awards, too!

These muffins have the perfect texture and flavor. Like my healthy zucchini bread, the muffins are soft and tender in the center, with melted chocolate in every bite. They use wholesome ingredients and are easy to adapt to be gluten-free or dairy-free.

If you love sneaking zucchini recipes, try my zucchini brownies, zucchini chocolate cake, zucchini pancakes, and zucchini cookies next.

Key Ingredients

• White Whole Wheat Flour. White whole wheat flour has added fiber and more whole grains and is a healthier alternative to all-purpose flour. I’ve also tried this with gluten-free flour to keep it gluten-free.
• Coconut sugar. A refined sugar-free sweetener, coconut palm sugar has no coconut taste, but a gorgeous dark color, similar to brown sugar. You can use any granulated sweetener of your choice.
• Baking powder and baking soda. Both leavening agents help the muffins rise and also remain fluffy.
• Cinnamon. Adds some delicious cinnamon flavor. I love using Saigon cinnamon, as it has a more pronounced cinnamon taste.
• Coconut oil OR olive oil. Both these oils are heart-healthy and healthier oil alternatives to more traditional oils. Use any neutral-tasting oil if you don’t have either of them on hand.
• Yogurt of choice. Yogurt adds moisture to the muffins, keeping them moist inside, without the need for any butter. I like to use Greek yogurt for the extra protein, but any thick yogurt works.
• Milk. I typically use non-fat milk or almond milk. Use whatever you have on hand.
• Zucchini. Be sure to shred your zucchini finely, and remove excess moisture ONLY if it is super wet.
• Vanilla extract. I always add vanilla extract to my baked goods- it is a non-negotiable.
• Chocolate Chips. Optional, but highly recommended.

How to make healthy zucchini muffins

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Arman’s recipe tips

• Measure the zucchini before removing the excess moisture. Otherwise, you’ll add too much, and the texture will be off. 
• Don’t over-mix the batter if you want your muffins to be soft and fluffy. Just stir until everything’s barely mixed- that’s the secret.
• Test for doneness. The muffins are done once a toothpick comes out ‘just’ clean. Remember, the muffins will continue to bake as they cool down.
• Use silicone or paper liners. Through testing, I found either of these muffin liners to be the best and preventing any of the edges sticking.

Storage instructions

To store: Leftover muffins can be kept in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 2 weeks. 

To freeze: Transfer leftover muffins to a freezer-safe container and freeze for up to 3 months. 

Frequently asked questions

More healthy muffin recipes

• Almond flour muffins
• Healthy pumpkin muffins
• Healthy blueberry muffins
• Protein muffins

If you tried this Healthy Zucchini Muffins recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Originally published May 2020, updated and republished April 2025