Healthy Zucchini Muffins


Zucchini muffins are hard to resist.  They are moist. They don’t taste like they have veggies in them.  They are muffins.  I mean, can you ask for more?

Okay.  I’ll admit it.  I usually do ask for all those things and then want them to be healthy to boot.  And this recipe for healthy zucchini muffins definitely fits the bill. They are made with whole wheat flour, no refined sugar, and fresh zucchini. They are even dairy-free! (Adapted from 100 Days of Real Food)

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To make things easy on yourself, I highly recommend a few things:

  • Use a food processor to grate your zucchini.
  • Use a stand mixer to mix everything. It goes so much faster, but the downside is that you don’t a bicep workout. Lol.
  • I love my silicone muffin liners. (These are the ones I use.) No need to worry if you have run to the store to buy more the paper liners.
  • I use a muffin scoop for uniform sized muffins. (I have this one.) And is so much easier than trying to pour or use a spoon.



You can make two versions of these muffins: one with chocolate chips and one without.  I do both.  They both get eaten before you can say “Healthy Zucchini Muffins!”

What’s your favorite way to eat these healthy zucchini muffins?  With chocolate chips or without?  Let me know in the comments!


Healthy Zucchini Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins

These muffins are moist, tasty AND healthy!

Course: Breakfast, Snack
Servings: 12 muffins
  • 3 cups whole wheat flour
  • 1 Tbsp cinnamon
  • 1 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 3/4 cup melted coconut or avocado oil
  • 1/2 cup honey
  • 3 cups grated zucchini
  • 1 cup chocolate chips (optional)
  1. Preheat oven to 350 degrees.

  2. Mix together dry ingredients.

  3. Add in eggs (warm them first by putting the eggs, prior to cracking them open, in a bowl of warm water to take off the chill, this helps keep the coconut oil from re-solidifying), vanilla, oil, and honey.

  4. Mix just until dry ingredients are fully moist.
  5. Stir in grated zucchini and (optional) chocolate chips.

  6. Scoop into muffin liners and bake for 15-18 minutes.

  7. Remove from oven and cool on wire rack.

Recipe Notes

Measure out the oil and honey using the same measuring cup, but measure the oil first.  This will make the honey more easily pour out. Also, you can always substitute melted butter for the oil if you are okay using dairy. You will get 12-15 muffins from this recipe depending on how full you fill the muffin cups.




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