If you’re looking for a sweet treat that is also a source of good nutrition, look no further than these Zucchini Muffins. Not only do I love them, but my kids are big fans as well!

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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, this bread may turn them around on it for good.

Zucchini Muffins from weelicious.comPin

I don’t know why so many people have emailed me recently asking for a healthy zucchini bread recipe, but 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 agave nectar instead. I also opted to bake them in muffin cups instead of a loaf shape so it’s more kid friendly. Zucchini is a good supplier of potassium and vitamin A and it has a consistency that makes for a deliciously moist bread. When I made a batch for breakfast last week, Kenya turned into a muffin eating machine. It was then that I realized that it wasn’t important if zucchini was a fruit or a vegetable. To him, it was simply delicious.

Zucchini Muffins from weelicious.comPin

More Zucchini Recipes


Zucchini Muffins

If you're looking for a sweet treat that is also a source of good nutrition, look no further than these Zucchini Muffins. Not only do I love them, but my kids are big fans as well!
3.67 from 6 votes
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes



  • 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.


Calories: 190kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g | Sodium: 240mg | Fiber: 2g | Sugar: 16g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 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!

  2. 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!

  3. 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!!

  4. 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!

  5. […] 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 …… […]

  6. 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!

  7. These are delicious! I sub whole wheat pastry flour for both cups, and use coconut oil. My one-year-old devours them!

  8. 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.

  9. 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!

3.67 from 6 votes (6 ratings without comment)

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