These healthy zucchini muffins are made with whole grains and olive oil, they’re sweetened naturally, and they’re packed with FOUR CUPS of grated zucchini! They’re the perfect for babies, toddlers, and adults alike.
My two daughters, ages 1 and 2, gobbled these right up and asked for more. I’ve been trying to get them to eat more vegetables, and this is a great way to sneak them in!
And they’re not just for kids- I love them slathered with a generous helping of salted butter. I couldn’t be happier that these are stashed in my freezer just waiting for a busy morning when I want something healthy to kick-start my family’s day.
In this post, I’ll explain why these zucchini muffins are so darn healthy, how to make them, and tips for storing them.
What makes these zucchini muffins so healthy
Other muffin recipes usually call for vegetable oil or butter. Using extra-virgin olive oil is a great way to add healthy, mono-unsaturated fat to the recipe and the flavor pairs so well with the zucchini!
These zucchini muffins are also made with 100% whole grains- a mix of whole wheat flour and old-fashioned oats.
I also used honey to sweeten these, rather than refined sugar. You can use maple syrup, if you prefer!
Finally, these muffins are PACKED with FOUR WHOLE CUPS of grated zucchini. That’s about 3 zucchini! Zucchini is high in vitamin C, manganese, and other vitamins and minerals.
How to make Healthy Zucchini Muffins
It’s so easy to make these zucchini muffins using only one bowl.
First, mix the wet ingredients in a large bowl– olive oil, honey, eggs, and Greek yogurt.
Then, add the spices and other dry ingredients– cinnamon, nutmeg, vanilla extract, baking powder, baking soda, and salt.
Then, add the whole wheat flour after everything else has been really well mixed. Stir it with a wooden spoon until there are no dry spots left, but not much more than that. You don’t want to over-mix, or it may become dense.
After that, just fold in the zucchini and oats, and the batter is done!
I like using a large disher scoop to evenly distribute the batter into the muffin cups. It ensures that each is filled evenly and keeps things nice and neat.
I just greased my muffin pan with olive oil, mostly because I was out of muffin pan liners.
Bake at 350 for about a half an hour and you’re done!
How to store/freeze zucchini muffins
These zucchini muffins can be kept at room temperature in an airtight container for 1-2 days, but for longer storage, I recommend freezing them.
Just put them in a gallon sized zip-top bag and place them on a flat surface in your freezer, making sure they aren’t smushing into each other too much. When you’re ready to eat one, just pop it in the microwave for about 30 seconds and you’re good to go!
Help! My muffins are soggy!
The water content of zucchini can very greatly, whether it’s homegrown from your garden, or it’s been traveling in a truck for weeks before it hits the shelves of the grocery store, etc.
There are two things you can do to help prevent soggy muffins, just in case:
- Squeeze the grated zucchini in a clean kitchen towel or let it sit in a colander over a bowel and press down on the top to get some water out, or…
- Use one cup less zucchini.
Try these other healthy muffin recipes:
- Banana Blueberry Oat Muffins
- Whole Wheat Apple Cider Donut Muffins
- Whole Wheat Cranberry Ginger Pecan Muffins
- Vegan Maple Banana Oat and Nut Muffins
- Gluten Free Pumpkin Oat and Nut Muffins
And I know you’ll LOVE this Ultra-Moist Healthy Banana Bread, also made with olive oil.
Did you make these healthy zucchini muffins? Please comment below and Rate this Recipe
Healthy Zucchini Muffins (made with Olive Oil and Whole Grains)
- 1/2 cup extra-virgin olive oil
- 1/2 cup honey or maple syrup, or a combination
- 2 eggs
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1.5 cups whole wheat flour
- 1 cup old fashioned oats
- 4 cups grated zucchini from about 3 medium zucchini
- Add olive oil (1/2 cup), honey (1/2 cup), eggs (2), and Greek yogurt (1/2 cup) to the bottom of a large mixing bowl. Whisk vigorously by hand or use an electric mixer to mix very well until completely smooth.
- Add the vanilla (1 teaspoon), ground cinnamon (1 teaspoon), ground nutmeg (1/4 teaspoon), baking powder (1 teaspoon), baking soda (1 teaspoon), and kosher salt (1/2 teaspoon) to the bowl. Mix again until all ingredients are well incorporated.
- Add the whole wheat flour (1.5 cups) to the bowl and mix using a wooden spoon just until there is no dry flour left.
- Fold the grated zucchini (4 cups) and old fashioned oats (1 cup) into the mixture.
- Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center of the muffins comes out clean.
- For best results, allow to cool for at least 10 minutes before removing from pan.
- These muffins can be kept for 1-2 days at room temperature in an airtight container or zip-top bag. For longer storage, I recommend freezing them. They're easily thawed in the microwave for only about 30 seconds.
- The results of this recipe can vary depending on how dry or wet your zucchini is. Garden zucchini tends to be more watery than store-bought. I used store-bought for this- if your grated zucchini seems very wet, you can pat it gently with a clean towel before adding it to the batter (but don't dry it completely!). If your batter seems too wet, you can add a little more flour to it as well. And, you can always use one less cup of grated zucchini if you prefer.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.