pile of healthy zucchini muffins on plate
How to Make...

Healthy Zucchini Muffins

Light and fluffy Healthy Zucchini Muffins! Spiced with cinnamon and nutmeg, made with whole grain flour and dairy-free. They can be made gluten-free friendly using a 1:1 gluten-free all-purpose baking flour. These muffins will be perfect for garden season

  • Prep Time: 00:10
  • Cook Time: 00:20
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Scale:


  • 1 3/4 cup + 2 TBSP whole wheat pastry flour1
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 TBSP ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2/3 cup coconut sugar or brown sugar2
  • 1/2 cup applesauce3
  • 1/4 cup oil (avocado, sunflower, melted & cooled coconut)
  • 1 large egg
  • 1/4 cup milk of choice (I used cashew)
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded zucchini (not super packed, about 1 medium)


  1. Preheat oven to 425ºF. Grease 12 cup muffin pan with oil; set aside.
  2. In a medium bowl add flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg; whisk together until evenly combined.
  3. In a large bowl whisk together sugar and applesauce then add in oil, egg, milk and vanilla; whisk until evenly combined.
  4. Add bowl of dry ingredients into large bowl of wet ingredients. Using large spatula, gently combine until dry ingredients are *almost* incorporated, then fold in shredded zucchini. Batter will be wet and somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins.
  5. Evenly distribute batter into greased muffin pan, filling ¾ full (about heaping 1/4 cup of batter). You should end up with 12 muffins.
  6. Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 12-15 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10-15 minutes before gently removing. TIP: if greasing pan, I use a butter knife to remove from pan.
  7. Transfer zucchini muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.

Recipes Notes:

1 You can sub 1 cup whole wheat flour and 3/4 cup + 2 TBSP all-purpose flour for half and half, OR whole wheat white flour, OR a 1:1 gluten-free all-purpose baking flour. I did not test this with grain-free flours. 2 You may be able to sub the granulated sugar with 1/3 cup maple syrup, then omit the milk. The muffins won’t be as sweet, or you could keep a few tablespoons of the granulated sugar. I haven’t tested that myself but wanted to give you the suggestion. 3 Banana puree will also work. You can likely sub with Greek yogurt as another option but I haven’t tested myself. Recipe adapted from my Whole Grain Cinnamon Apple Muffins.

Nutrition Information:

  • Serving Size: 1 muffins
  • Calories: 146
  • Sugar: 12
  • Sodium: 132
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 23
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 16