Zucchini Muffins
Indulge in the delightful goodness of these moist and flavorful zucchini muffins, perfect for breakfast, snacks, or even dessert. With a unique blend of fresh zucchini and natural sweeteners like honey or maple syrup, these muffins deliver a subtle sweetness and a tender crumb that everyone will love. Simple to make in just one bowl, they are not only quick to prepare but also a fantastic way to sneak some veggies into your family’s diet. Customize them with chocolate chips or nuts for added texture or keep them classic for an enjoyable treat any time of day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups shredded fresh zucchini
- 4 tablespoons unsalted butter
- ½ cup unsweetened applesauce (or mashed ripe banana)
- ½ cup honey (or pure maple syrup)
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour (or white whole wheat flour)
- ½ cup chocolate chips, chopped walnuts or chopped pecans (optional)
Instructions
- Preheat your oven to 425°F (220°C) and grease a muffin pan.
- Squeeze excess moisture from shredded zucchini using a towel.
- Melt butter in a mixing bowl and combine with applesauce, honey, eggs, and vanilla extract.
- Mix in dry ingredients until just combined; fold in zucchini and optional add-ins.
- Distribute batter evenly into muffin wells and bake at 425°F for 5 minutes; then lower to 350°F and bake for another 11-13 minutes.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://allmomrecipes.com/2025/07/25/zucchini-muffins/