Healthy Zucchini Muffins
Healthy zucchini muffins that are soft, moist, and filled with deliciously cozy flavors. But most importantly - loaded with sneaky veggies! Watch the video above to see how I make them.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Healthy Zucchini Mufins, Zucchini Muffin Recipe, Zucchini Recipe
Servings: 12 servings
Preheat the oven to 350F and line a 12-serving muffin tin with muffin cups. Then add all of the dry ingredients to a mixing bowl and stir until combined.
In a separate bowl add the eggs, applesauce, maple syrup, and apple cider vinegar and whisk together. Squeeze the grated zucchini (really firmly) in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
Pour the wet ingredients into the dry and stir until the batter is well mixed. Evenly divide the batter between the muffin cups.
Bake the zucchini muffins for 28-32 minutes or until a toothpick comes out clean.
- This is the nut milk bag I use to squeeze the zucchini and I love it. It's great for homemade almond milk as well.
Calories: 149kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 211mg | Potassium: 82mg | Fiber: 3g | Sugar: 6g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg