Zucchini Muffins

by Maria on May 2, 2012

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I prefer homemade muffins. As with anything you make from scratch, you can control the ingredients to your taste and dietary needs. And in just half an hour you will have a batch of fresh muffins and a house that smells like a bakery for several hours.

These zucchini muffins are absolutely delicious. The first time I made them they were gone by lunch time! I think my youngest, and pickiest eater, gobbled up the most.

I adapted the recipe from a recipe by Kathleen Lehner on Cooking Light. To make the recipe dairy-free I substituted almond milk for the regular milk. I bumped up the oil to three tablespoons because I found this made the muffins less dense and more moist. I think we are also slowly, but surely coming out of the less fat = healthier era. Including a moderate amount of fat at meal times can help satisfy us and keep us full longer. Ideally most of your fat should be from "good" fats such as canola and olive oil, nuts and nut butters, and fatty fish such as salmon and tuna.

I also used all white whole wheat flour instead of part whole wheat and part white flour as called for in the original recipe. Minimizing white flour and sugar is another important component of a healthy diet. But of course, you don't want to sacrifice taste. So in a recipe such as this I think a little sugar is neccessary, and rather than cut back more, it's better just to eat a smaller amount. This recipe makes 12 standard-sized muffins. One of these muffins is a perfect serving size for most people and is probably 1/3 of the size of a store-bought muffin. If you or your kids enjoy having more than one, try making them in a mini-muffin pan and cut back the baking time to about 10 minutes.

The cinnamon in the recipe and the cinnamon-sugar topping is perfect for distracting picky eaters from the fact that their muffin contains a green vegetable. For variety, you could also try making it with cardamom, one of my all-time favorite spices.


Whole Grain Cinnamon-Zucchini Muffins

Dairy-free, Whole-grain, Nut-free

Makes 12 standard muffins


Cooking spray

1/4 teaspoon ground cinnamon

1 tablespoon sugar

1 2/3 cup white whole-wheat flour

1/2 cup sugar

1 teaspoon ground cinnamon

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups shredded zucchini (about 1 medium zucchini)

1/2 cup unsweetened almond or rice milk (you could also use regular milk)

3 tablespoons canola oil

2 tablespoons honey

1 large egg


1. Preheat oven to 400° F.

2. Coat 12 standard-sized muffin cups with cooking spray.

3. Combine 1/4 teaspoon cinnamon and 1 tablespoon sugar in a small prep bowl. 

4. Add white whole-wheat flour through salt to a mixing bowl and whisk to combine.

5. In another bowl, combine shredded zucchini through egg. Stir with a wooden spoon or spatula. Add to flour mixture, stirring until just combined.

6. Spoon batter into muffin pan. Sprinkle the tops of each muffin with the cinnamon and sugar mixture.  

7. Bake for 15 minutes or until golden. Cool on a wire rack. Enjoy!





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