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.
So I made these tonight… I used flax “eggs”, added chia seeds and only used 1/4 c. agave… SO DELISH!!!
Thank you!!!
If I wanted to make these with gluten free flour, like with oat flour, how would substitute for the all-purpose and wheat flour?
That should work just fine. 🙂
Can I use Mexican squash (the light green zucchini-looking things found at the farmer’s market) instead of zucchini in muffins and breads?
I just made this for my 13 mon. old and he loved them!! (And so did I!) I added an extra 1/2 cup to make it 2 cups even of zucchini, I have to hide all the veggies I can get in, and added 2 T ground flaxseed and 2T wheat germ, they turned out great!
All I can say is YUMMY!!!!! My 22 month old, 4 year old, and 7 year old only stopped eating them because I made them. I made two batches and froze one. I am planning to make another batch tonight (so much zucchini) this time with raisins. I don’t think I could go back to other recipe. Thanks!!! First time on blog but I’ll be back for sure!
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Got some zucchini from the farmers market at church today so I tried this out made it with honey in place of the agave, turned out really good and my daughter helped me make them and was excited to eat her zucchini this way 🙂
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I just made these tonight and they are delicious!! I didn’t have agave nectar on hand so I used a cinnamon infused maple syrup, and added raisins. They were so good!!! I’m enjoying one right now! :o)
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Can I use shredded apples in place of the zucchini? I need to make apple cinnamon muffins for my son’s school holiday party but can’t find a healthy version of an apple cinnamon muffin recipe. My family loves these so I thought maybe I could just sub the apples for zucchini and have another winner.