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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.
Good Recipe!! I also used the applesauce instead of oil. I brought them over to a recent playdate and everyone liked it!
Pretty good recipe…i used applesauce instead of oil and added 1shredded carrot and flaxseed. I might add nutmeg or another spice next time. But my picky 2 year old is eating it . 🙂
Aaah, thanks for the ice cream scoop tip. How much easier it was!
I have made this recipe twice with my toddler and both times it has been so dry I have had to add almost a cup of milk. Not sure if I am doing something wrong. The zucchini is juicy and fresh from the garden, maybe because I use 1/2 amount agave but it seems that would not be the issue. Otherwise delicious muffins
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[…] Zucchini Muffins: These miniature versions of zucchini bread are healthy, delicious, and […]
Hi,
Can you sub honey for the Agave?
My daughter (25 months) actually ate one and liked it – and when I tell you she eats nothing I’m hardly exaggerating! I did offer it to her bottom side up so she wouldn’t see the zucchini coming out of the top 🙂 it worked, though. I followed the recipe just reduced everything by halves since I only made six. They were moist and delicious. Thank you!
These sound delicious.
You can use all whole wheat flour, but the muffins will come out more dense and with a nutty flavor. You can always use honey and agave interchangeably at a 1:1 ratio!
I have a couple of questions:
Can I use only whole wheat flour?
Can I use honey instead of agave?
Thank you
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[…] made zucchini muffins. from scratch. believe it. recipe from weelicious. we all liked them […]
These were moist and delicious. I had to mix agave, honey and maple syrup because I was short on sweeteners but somehow it worked! Serve with some cream cheese. So good!