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!
PinMy 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.
PinI 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.
PinMore 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.
how much applesauce for 1/3 cup veg oil?
and, can i use only wheat flour, don’t have all purpose flour.
thanks
Made these for my 2 kids – one of which i would describe as a anything green-o-phobe. I told them they were “incredible hulk muffins” and he actually did eat them. Thanks for the recipe!
Our Weelicious App will be finished this week 🙂
How do save this recipe in my recipe box, I’m using my iPhone so I don’t see any tab to save it.
These are not very sweet, which is great for my lil’ one, but not a big hit with the hubs. Hope the my 1yrold likes them!
Made 48 mini muffins! Hope they freeze well. How should we go about defrosting them after baking and freezing them?
I could not agree with you more, making just 1 batch of weelicious muffins at a time, is a crime in this home.
Another winning recipe. I’m learning to just go ahead and double your recipes when I’m trying them out so I can have leftovers!
You can use Oat Bran instead of Whole Wheat flour 🙂 Just use the same amounts 😉
Catherine what would be a gluten free substitute for the whole wheat flour if I used an All-Purpose GF flour?
hmm sounds interesting! I haven’t tried making them into pancakes but I’m sure it wouldn’t hurt to give them a try! Let me know how they turn out if you do. I would make the pancakes too thick though just in case they don’t cook through.
Can these be made into pancakes? My 20 month old is rejecting them, but I think it’s the presentation.
I freeze half the batch before I bake them so they are good to go the next time, I just pop them straight in the oven! 🙂
Just wondering if this is a freezable after baking one? have you tried to?
I try to bake ahead, and made these today- she loved them! but have way too many for a one year old!
Do you have honey? You can use that 🙂 or even maple syrup.
If I decide to use sugar (gasp, I know! 🙂 ) – what is a useful formula to use to replace the agave? Not looking to make the recipes sweet – just looking to use ingredients I have on hand….Thanks.