This zucchini muffin recipe comes out incredibly fluffy and is sweetened with banana, maple syrup, and coconut sugar PLUS it uses 100% white whole wheat flour.
Say hello to the most delicious zucchini muffin recipe you’ll ever sink your teeth into! I am a biggggg muffin lover, but I especially love a muffin recipe when I can use produce from my own garden.
These one-bowl zucchini muffins are a huge hit in my house because they are made with white whole wheat flour, a whole cup of shredded zucchini, and we’re giving you options to make them refined sugar free.
PS: try our Zucchini Bread recipe. It’s as equally delicious!
What is in this zucchini muffin recipe?
These muffins are based on our signature healthy muffin base recipe with just a few tweaks. Here’s what you need to get started:
- white whole wheat flour
- coconut sugar
- shredded zucchini
- chocolate chips
- maple syrup
- almond milk
- coconut oil
All About the Zucchini
For this recipe, you’re going to need 1 cup of coarsely grated zucchini.
I bolded coarsely for a reason ^^ and that’s because I love seeing little green specks of zucchini in the muffins once they come out of the oven. If you grate your zucchini finely, they’ll blend right in!
don’t forget this step!
Before moving forward with adding your shredded zucchini into the batter, make sure that you remove as much moisture from it as possible.
Use a cheesecloth or thin towel to do so. Place the grated zucchini in the middle of the cloth and then squeeze the moisture out.
- Sweetener: feel free to swap the coconut sugar for light brown sugar, the maple syrup for honey, and mashed banana for applesauce.
- Flour: we’ve made these zucchini muffins with all-purpose flour swapping 1:1. While we haven’t tested it, we’re confident an all-purpose gluten-free flour will work too.
- Zucchini: don’t have zucchini? Try summer squash!
Why are my zucchini muffins soggy?
Your zucchini muffins are likely soggy because you did not remove the moisture from your zucchini adding too much moisture to the batter.
How do you grate zucchini for muffins?
We recommend using a coarse cheese grater to grate zucchini for muffins. Don’t forget to squeeze out as much moisture as possible before adding to the batter.
Why is my zucchini bread tough?
Make sure to use a light baking flour such as white whole wheat or all-purpose flour to prevent your zucchini bread or muffins from being tough.
Turn these muffins into zucchini bread!
Don’t have a muffin liner? Simply pour the batter into a greased loaf pan and top with chocolate chips. Bake at 350ºF for 30 minutes. Rotate the pan and bake for 20-30 more minutes or until the center is fully cooked.
Try a similar zucchini bread recipe HERE!
Let your zucchini muffins cool completely on a cooling rack. Then, transfer them into an airtight container or gallon-size plastic bag and store them on the countertop for up to 2-3 days OR in the refrigerator for up to 3-5 days.
Let zucchini muffins cool completely and then wrap them in a piece of tin foil. Remove as much air as possible and then place into the freezer for up to 3 months.
You can wrap 2 together or all 12, it’s all up to you! You can also store them in a freezer-safe gallon-size bag for additional freezer protection.