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!
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.
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.
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.
I just made these and they are delicious! I used whole wheat pastry flour in place of the whole wheat flour and the all purpose flour. I also added a 1/2 cup of raisins and cut the oil down to 2 Tbsp (I added 1/4 cup whole milk yogurt to replace the oil and keep the muffins moist).
I’ve made these twice, yummy! The second time I put carrots in also and it turned out great. Me, my mom, my eleven year old sister, and my two year old sister loved them! Thnx catherine!
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I’ve never made zucchini muffins before but I had to find something to do with the 3 random zucchini’s in my fridge! This recipe was delicious and super easy! My little sous chef was a great help and sprinkled some mini chocolate chips on the tops of the 2nd batch (yea, I pretty much ate the 1st!). Thanks for such great recipes for the wee ones!!
Just made these today with some zucchini fresh from our garden and they are awesome! My 2 year old has already had one and is now hanging off of the stove trying to get at the rest! I think next time I might add some raisins or walnuts.
I’ve made these countless times. My 18 month old and her friends always love these muffins. Today I decided to mix it up – subbed out half the zucchini for carrots. Because I knew they’d lend a sweeter taste, I reduced agave to 1/2 cup. The zucchini/carrot muffin has been a big hit at our house, and I’m happy to get two different veggies in.
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This recipe is great! We added raisins and walnuts and used honey instead of agave nectar since it’s what we had on hand. We also subbed some of the sweetener for molasses to give it a nutrient boost and added 2 tablespoons of salba (chia) seeds for even more nutrients. We also subbed 1/4 cup of the wheat flour for millet flour to add some protein. I was nervous that they would taste to “healthy” but even my husband loved them! It’s true that they are not very sweet but my husband liked them and my toddler (who is SUPER picky) ate two mini muffins this morning! Thanks!
Can you use pureed veggies in these instead of shredded? I have some pureed zucchini and carrots that I need to use up.
Thanks!
I’d like to make this in an 8×8 pyrex baking dish (so I can cut it out in the shape of a 1 for my ds’s 1st birthday). Does anyone know…
1)how to adjust the baking time? and
2) if I use the flaxseed/water substitute for egg, does that ratio replace one egg or both?
Thanks!
Made these this weekend, so yummy! My husband rolled his eyes at first, and then he had a bite and now he loves them! Took a little convincing to get the kids to try them (they’re now called Green Apple Muffins), but they do like them. After they’ve been eating them for a few days I’ll tell them about the zucchini!
By “she,” I meant my 9 month old. Sorry for any confusion. 😉
What if we wanted to make a savory version of these muffins? I don’t have agave and she’s not supposed to have honey yet. Could we substitute cheese for the agave and not use vanilla? Any ideas for a variation like this? Thanks!
I mixed this recipe with the strawberry one becasue I had some strawberries I wanted to use. So I just bravely added about 1/2 a cup of diced strawberries and some lemon zest…YUM! Cant wait for my twins to wake up to taste them!
Made these the other day and they are amazing!! My 16 month old usually doesn’t care for muffins, but LOVED these…she sat in my lap holding a muffin in each hand and then got upset if I reached for the last one on the plate! Will have to double the recipe next time because they’re already gone. Yum!!!
Do you peel the zucchini or do you grate it with the skin on? Thanks.