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. 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.

Video

Notes

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.

Nutrition