Healthy Zucchini Muffins

This healthy zucchini muffin recipe yields moist, tender muffins using simple ingredients. I love how they bake in under 20 minutes. Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 17

Total Time 19

Servings servings

Calories 149kcal

Author Arman Liew

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

US Customary - Metric

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. Using a rubber spatula, fold through the chocolate chips. Evenly distribute your muffin mixture evenly 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.
Allow muffins to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

Video

Notes

TO STORE: Leftover muffins should be stored in the refrigerator in an airtight container. They will remain fresh for up to 7 days.

TO FREEZE: Place muffins in a ziplock bag and keep them in the freezer. They will keep well frozen for up to 6 months.

Recipe variations

Make mini muffins. Pour the batter into mini muffin tins and bake for 10-12 minutes.
Swap the mix-ins. Instead of chocolate chips, fold in fresh or frozen blueberries, chopped nuts, or shredded coconut.
Enhance the flavor of the muffins. Fold in two tablespoons of orange zest, poppy seeds, or almond butter.

Nutrition