Zucchini Bread Muffins

5 from 17 votes

These simple to make healthy zucchini bread muffins are a delicious treat the whole family will love. Perfectly fluffy and quick to make in one bowl.

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Sneak some veggies into your treats with these delicious zucchini bread muffins. This simple recipe is a great healthy alternative to store-bought breakfast muffins, and they are wonderfully moist and fluffy. These will disappear in no time at all! Perfect for breakfast or a mid afternoon snack.

Zucchini bread muffins in a large platter with

How to make zucchini bread muffins

  1. Place the olive oil, honey and yogurt in a bowl.
  2. Whisk together until combined and smooth.
  3. Add the eggs and lemon zests and whisk until smooth.
  4. Stir in shredded zucchini (there’s no need to squeeze water out of them) and chopped walnuts.
  5. Add the dry ingredients. It’s a good idea to mix those together separate in a bowl.
  6. Mix until the dry ingredients are incorporated but the mixture still has a few lumps.
6 images in collage for how to make zucchini bread muffins

Place the batter into a prepared muffin tin and bake. I like to line the muffin tin with parchment paper cups for the best results.

Batter transfered to muffin tin lined with parchment

Tips for making zucchini bread muffins

  1. Use chocolate chips instead of chopped walnuts. That will make them sweeter and more kid-friendly. You could also consider using a mixture of both. However, do not add more than 2/3 cup total of additions.
  2. Don’t let the mixture sit in the muffin tins for too long after mixing. That makes the zucchini release too much moisture. Also, the baking soda starts working as soon as you add it and you want that rising action to happen in the oven.
  3. Use parchment paper muffin liners. It will help bake them evenly, and easily be removed from the muffin tray. Makes it a breeze to clean up afterwards.
  4. Enjoy these the same day you make them. The texture and taste are so much better the first day. But you can store in an airtight container in the fridge overnight if needed. Reheat in the oven before serving for best results.
6 muffins when they come out of the oven

Frequently asked questions

Do you need to peel the zucchini?

I don’t peel the zucchini before grating it. If your kids are going through the phase of not liking green foods, you can remove the skin.

Do you need to squeeze the water out of the zucchini?

The water that the zucchini holds makes the muffins wonderfully moist so there is no need to squeeze the zucchini once you grate it.

Can you freeze them?

Yes, these muffins are easily frozen. It’s best to freeze them solid on a baking sheet before transferring them to a freezer bag or safe container. They will keep well for up to 3 months.

The muffins can be thawed at room temperature or you can microwave the frozen muffins in 20 second increments until they are warmed through.

Large dish of muffins with hand holding half a muffin cut in half

For more muffin recipes:

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Zucchini Bread Muffins

These simple to make healthy zucchini bread muffins are a delicious treat the whole family will love. Perfectly fluffy and quick to make in one bowl.
5 from 17 votes
Servings 12 muffins
Course Breakfast, Snack
Calories 240
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
 
 

  • ½ cup olive oil
  • ½ cup honey
  • cup plain yogurt
  • 2 large eggs
  • 2 teaspoon lemon zest
  • 2 cups shredded zucchini about one large zucchini
  • ½ cup chopped walnuts
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Instructions

  • Preheat oven to 350°F. Prepare a standard muffin pan with liners.
  • In a large bowl, whisk together olive oil, honey and yogurt. Add eggs and lemon zests, whisking until smooth. Stir in shredded zucchini and chopped walnuts.
  • Gently fold in flour, salt, nutmeg, baking powder, and baking soda. Mix until mostly incorporated – a few lumps are ok. Do not over mix.
  • Scoop batter into prepared muffin tins. They can be filled to about ½” from top.
  • Bake for 20-25 minutes, until a toothpick inserted in one of the center muffins comes out clean or with just a couple small crumbs. Allow to cool in pan for at least 15 minutes before serving.

Video

Notes

Storage: Store leftover muffins in an airtight container in the fridge for up to 5 days. 
Freezing Instructions: It’s best to freeze them solid on a baking sheet before transferring them to a freezer bag or safe container. They will keep well for up to 3 months.

The muffins can be thawed at room temperature or you can microwave the frozen muffins in 20 second increments until they are warmed through.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. The nutrition label is for 1 muffin.

Nutrition

Calories: 240kcal, Carbohydrates: 27g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 28mg, Sodium: 205mg, Potassium: 157mg, Fiber: 1g, Sugar: 13g, Vitamin A: 88IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 1mg

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Zucchini bread muffins in a large platter with

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Comments

  1. Absolutely amazing recipe! We all loved them 😍 they’re so moist and delicious. I have substituted the all purpose flour with wholegrain flour and it worked just well. Will definitely be making these again!