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Zucchini bread muffins in a large platter with
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5 from 40 votes

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.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 240kcal
Author Yumna Jawad



  • 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.



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.


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