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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.
These worked out well, according to my 2 year old girl and her daddy who gobbled them up. Easy, fast recipe and fun to do together. I cut the zuchini into bits which worked well.
Awesome!!!! I’m so happy they came out great!
Catherine, I tried making them with the flaxseed as an egg replacer and…they turned out awesome!! 🙂 Wholesome, delicious, and filling. Great recipe!
I just made these and they are awesome! We all love them! I was out of whole wheat flour so I used an organic 9 whole grain pancake mix instead, I also used applesauce in place of the oil and about 2 1/2 cups of zucchini. Threw in a few walnuts and they are a major hit! Thanks!!!
oh – one more thing – i love zucchini bread, but really don’t make it b/c it has SO much sugar to make up for that zucchini taste – I was so excited to see these which use agave nectar instead! thanks!
I can’t even count how many times we’ve made these. My son (21 mos) loves to make these with me. They are fast, simple and so delicious! All the proportions turned out just right for us. Makes about 24 of our mini muffins (some muffin tins might be smaller or larger for those who are getting different quantities). Thanks for all the wonderful ideas, I just love your site. Keep them coming!
The apple sauce is usually used as a sub for oil, if you add 1 tablespoon ground flaxseeds to 3 tablespoons water (or other liquid)- Stir together until thick and gelatinous. . They act the same as the egg would. I have not tried it though so you would have to tell me how they turn out! 🙂
Can you sub. the eggs for applesauce? We have an egg allergy.
These were delicious and moist, but I had to add rice milk because my batter was so thick that it was not stirrable. Then I ended up with 36 mini muffins. Not that I’m complaining; more is better! 🙂
Sure!
I don’t have wheat flour, can I use just all purpose flour?
Yes it is, did you put the agave in it? You can substitute it for honey or maple syrup as well.
Is this the right amount of salt? I made these last night and they were quite savory…just checking:)
You can buy agave from any health foods store such as Trader Jo’s or Whole Foods, you can also substitute it with honey or maple syrup too!
where can I buy agave nectar?
Thanks so much!
Great recipe. My 20 mo old LOVED these.