Healthy Zucchini Muffins
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My healthy zucchini muffins are soft, fluffy, and packed with melty chocolate chips. They come together with simple ingredients and bake in under 20 minutes.
I’m always looking for new ways to bake with zucchini, and these healthy zucchini muffins are one of my all-time favorites.
If you’re skeptical about adding vegetables to baked goods, don’t be- zucchini practically disappears into the batter while adding incredible moisture. Just ask my partner, who thinks greens in desserts is insulting!
When developing this recipe, my goal was to create a muffin that felt like a bakery-style chocolate chip muffin, just made with more wholesome ingredients. The zucchini keeps the crumb soft and tender, while the chocolate chips melt into every bite. Best of all, they’re easy to adapt to be gluten-free or dairy-free.
Arman’s tips before starting
Measure the zucchini before removing the excess moisture. This is a mistake I’ve made more than once. If you squeeze the zucchini first and then measure it, you’ll end up adding too much, which can throw off the texture of the muffins.
Don’t over-mix the batter. If you want soft, fluffy muffins, mix the batter just until the flour disappears. A few lumps are perfectly fine. Overmixing is the fastest way to end up with dense muffins.
Test for doneness. The muffins are ready when a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. Remember, they’ll continue to cook as they cool.
Use silicone or paper liners. After making these muffins dozens of times, I’ve found these liners release the cleanest and prevent the edges from sticking to the pan.
★★★★★ REVIEW
“These are the best healthy zucchini muffins I’ve ever made- no one knows there is zucchini in them!” – Helen
Key Ingredients
- White Whole Wheat Flour. My preferred flour for these muffins. It adds a little extra fiber and whole grains while still keeping the texture light and fluffy (regular whole wheat just doesn’t cut it). I’ve also tested them with Bob’s Red Mill and King Arthur gluten-free flour with great results.
- Coconut sugar. I love baking with coconut sugar because it adds a subtle caramel-like sweetness and gives the muffins a gorgeous golden color. Brown sugar or any granulated sweetener will also work.
- 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 because it has a more pronounced cinnamon flavor.
- Coconut oil OR olive oil. I tested both and honestly couldn’t choose a favorite. Coconut oil has a more neutral flavor, while olive oil adds a subtle richness. Either works well.
- Yogurt of choice. One of the secret ingredients. It adds moisture and tenderness while letting me use less oil than a typical bakery-style muffin. I usually use Greek yogurt, but any thick yogurt works.
- Milk. I typically use non-fat milk or almond milk. Use whatever you have on hand.
- Zucchini. Finely shredded, so it melts into the batter, and only squeeze out the moisture if it’s exceptionally wet.
- Vanilla extract. I always add vanilla extract to my baked goods- it is a non-negotiable.
- Chocolate Chips. Technically optional, but I never make a batch without them.
How to make healthy zucchini muffins
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix wet and dry ingredients. In a mixing bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients.
Step 2- Combine. Fold the dry ingredients into the wet ingredients until combined. Stir in the chocolate chips.
Step 3- Assemble. Pour the batter into the muffin tins.
Step 4- Bake the muffins for 15-17 minutes or until a toothpick comes out ‘just’ clean.
Storage instructions
To store: Because the zucchini keeps these muffins extra moist, I like storing them in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to one week.
To freeze: Transfer leftover muffins to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight.
Frequently asked questions
Overbaking is the most common culprit. Start checking the muffins a few minutes before the suggested baking time and remove them as soon as a toothpick comes out with a few moist crumbs attached. The muffins will continue to cook slightly as they cool.
Healthy Zucchini Muffins
Video
Ingredients
- 1 1/2 cups all-purpose flour use gluten-free, if needed
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoon cinnamon
- 6 tablespoons Greek yogurt
- 3/4 cup milk
- 6 tablespoons coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini approximately 1 large zucchini
- 1/2 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
- In a mixing bowl, add the flour, sugar, baking soda, baking powder, and cinnamon, and mix well. In a separate bowl, add the yogurt, milk, oil, vanilla extract, and zucchini and mix well.
- Combine the dry and wet mixture together. A few small lumps are fine. Using a rubber spatula, fold through the chocolate chips. Evenly distribute your muffin mixture amongst the muffin tin, about 2/3 of the way full.
- Bake the muffins for 15-17 minutes, or until a skewer comes out 'just' clean from the center. The tops should be golden brown and spring back lightly when touched.
- Allow muffins to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Notes
Nutrition
More healthy muffin recipes
Originally published May 2020
Can you please recommend any way to increase the grams of protein per muffin? Thank-you!
Hi Cynthia- you could make a simple protein frosting- whisk together 1/4 cup vanilla protein (casein is best) with 2 tablespoons powdered sugar. Slowly stir in almond milk (or milk of choice) until it thins out to a thick frosting. Spread over each muffin. I don’t recommend adding protein powder to the muffins, as they won’t turn out correctly.
This is my very first review of any recipe, I felt compelled too, as these are absolutely delicious! I am on a no refined sugar diet and so I am always actively looking for actually good tasting recipes. These are very moist, and I followed the instructions as written. I will be making them every week as I have an abundance of zucchini!
Thank you for this outstanding recipe!
I love this comment, Lucinda- I’m so glad you enjoyed these muffins 🙂