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These Zucchini Muffins are soft, moist, and lightly sweet, the kind of muffin that disappears fast around here. Shredded zucchini keeps them tender, a little cinnamon adds warmth, and they’re sweetened with honey or agave instead of white sugar. Perfect for breakfast, lunchboxes, or an afternoon snack!
My mother used to make the most delicious zucchini bread. Whenever friends were coming over to our house or she needed a culinary gift, it was one of the most popular recipes in her repertoire. It’s amazing to me that a bread starring a vegetable (technically, zucchini is a fruit, but try convincing your kids of that fact) was so appealing to a kid like myself, but it was. So, if you have a little one who is normally zucchini averse, these muffins may turn them around on it for good.
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A lot of people have emailed me asking for a good zucchini bread recipe, and I’m happy to oblige with a weelicious version. There are a lot of zucchini bread recipes out there loaded with white or brown sugar, so I decided to make mine using honey or agave instead. I also opted to bake them in muffin cups instead of a loaf, so they’re more kid friendly. Zucchini has a high water content, which is what makes these muffins so moist and tender. When I made a batch for breakfast last week, Kenya turned into a muffin-eating machine, and I realized it didn’t matter to him whether zucchini was a fruit or a vegetable. To him, it was simply that good.
More Zucchini Recipes
Zucchini Muffins
Ingredients
- 1 Cup all purpose flour
- 1 Cup whole wheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 eggs, whisked
- 1 teaspoon vanilla
- 1/3 Cup vegetable or canola oil
- 2/3 Cup honey or agave nectar
- 1 1/2 Cups Zucchini, shredded (about 2 small zucchini)
Instructions
- Preheat oven to 350 degrees.
- Place the first 6 ingredients in a large bowl and whisk to combine.
- Place the remaining ingredients in a separate bowl and whisk to combine.
- Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
- Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
- Bake 15 minutes for small muffins and 20 minutes for large ones.
- Cool and serve.
have you used coconut oil instead of canola or veg oil?
Absolutely works!
I don’t see eggs in the recipe-?
I don’t see eggs in the recipe-?
would like to join mailing list please
I love this recipe and have made it many times, the muffins are delicious! Today I made it again and added one ripe banana and it was a delicious twist!
I don’t squeeze out the liquid. It adds moisture to the muffins!
Looking forward to making these muffins – quick question though – should I squeeze the water out of the zucchini before adding to the remainder of the ingredients? I am used to doing that with all other zucchini recipes but yours does not specify. Thanks in advance!
So yummy!! I used honey instead of agave since that is what I had I added a grated Granny Smith Apple and had cooked them for extra 10 mins and they are fab my new fav!!
Delicious! My 17 month old loved them so much, he ate two right away! He’s a picky eater, so these are perfect! Thank you for providing such great recipes!
[…] Zucchini Muffins | Weelicious.com – It’s zucchini time again! Thanks to my CSA and our own backyard garden I have more zucchinis than we can eat at dinner. Thank you Catherine for posting wonderfully …… […]
I made these last week and we all loved them. My daughter asked me to always bake these muffins! I didn’t have agave nectar, so I used honey instead. I also added a little nutmeg because I am crazy for it, but I am sure they would have been lovely without it too. Thank you for another great recipe!
I just made these, they are awesome! My toddler ate it too, great way to give veggies.
These are delicious! I sub whole wheat pastry flour for both cups, and use coconut oil. My one-year-old devours them!
Love these muffins and so do my girls. We are gluten free as two of my girls have autism, so we substitute gluten free flour blend for the flours used in this recipe and add additional baking time. I also substitute honey for agave as I find it lends a better flavor.
looking for muffin recipes
I made these for my very picky 22 month old last night. As I was washing dishes I saw them being stolen off the counter. She loved them and she never eats veggies let alone whole grains. Thanks!