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Healthy Zucchini Bread Muffins

Healthy Zucchini Bread Muffins

These Healthy Zucchini Bread Muffins are a great way to use up your extra zucchini, and it makes for a healthy veggie-packed snack! You get the classic taste of zucchini bread in a perfect muffin form.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 131 kcal


  • 2 Large mixing bowls
  • Measuring Cups
  • Spatula
  • Grater
  • Muffin Tin


  • 1 Cup Unbleached all-purpose flour
  • 1/2 Cup Whole wheat flour
  • 1/2 Cup Turbinado sugar
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground cloves
  • 1/8 tsp Ground ginger
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 1 1/2 Cups Grated zucchini 1 small zucchini
  • 3/4 Cup Unsweetened almond milk
  • 1 Large Egg
  • 1/4 Cup Coconut oil melted and cooled slightly
  • 1 1/2 tsp Vanilla extract


  • Preheat oven to 375 degrees F.
  • In a large bowl, add all of the dry ingredients and combine thoroughly.
  • Grate the zucchini, and add it to a bowl. Then add the almond milk, oil, egg, and vanilla. Combine everything with a spatula.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix until it's smooth.
  • Grease a muffin tin with baking spray or line it with paper liners.
  • Fill the muffin tin equally, about 2/3 of the way full each.
  • Bake the muffins in preheated oven for 14-16 minutes. Insert a toothpick into the center, and if it should come out clean.
  • Let cool for 10 minutes. Then remove from the tin and place on a wire rack or large plate.


  • The recipe makes 12 regular sized muffins.
  • Keep the muffins in a plastic container on the counter or in the fridge for up to 7 days.
  • The muffins can be frozen for up to 3 months by placing them in two zip-top freezer bags. Defrost on the counter when you're ready to use them.
Keyword Healthy Zucchini Muffins, Muffins, Zucchini, Zucchini Bread, Zucchini Muffins