Healthy Zucchini Muffins: Deliciously Simple and Wholesome
Enjoy these deliciously simple and wholesome healthy zucchini muffins. They are moist, fluffy, and packed with flavor, making them a perfect guilt-free treat for any time of day.
Equipment
- box grater
- large bowl
- muffin tin
- wire rack
Ingredients
- 2 large eggs
- ½ cup unsweetened applesauce
- ½ cup honey or maple syrup
- ¼ cup mild oil (avocado, coconut, or olive)
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups whole wheat or spelt flour (2 1/2 cups all-purpose flour)
- 2 cups shredded zucchini (not squeezed)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat your oven to 375°F and prepare a 12-cup muffin tin by greasing or lining it.
- Grate the zucchini using a box grater, ensuring not to squeeze out any liquid.
- In a large bowl, whisk together the eggs, applesauce, sweetener, oil, vanilla, cinnamon, baking powder, baking soda, and salt until well combined.
- Add the flour to the wet ingredients and stir gently until just combined; avoid overmixing.
- Fold in the shredded zucchini and any optional nuts.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store covered at room temperature for 1-2 days. For longer storage, freeze cooled muffins in a bag for up to 3 months, thawing on the counter. Mini muffins bake faster, around 10 minutes. Do not peel zucchini as the skin is edible. Measure flour by spooning into the cup and leveling to prevent density. Avoid overmixing the batter and overbaking the muffins for a light and moist texture.