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A few healthy zucchini muffins next to a napkin.
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4.86 from 14 votes

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
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: Healthy Zucchini Mufins, Zucchini Muffin Recipe, Zucchini Recipe
Servings: 12 servings
Author: Lisa Bryan


Dry Ingredients

Wet Ingredients


  • 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.
    Stirring ingredients for healthy zucchini muffins in a bowl
  • 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.
    Whisking together ingredients in a bowl for healthy zucchini muffins
  • Pour the wet ingredients into the dry and stir until the batter is well mixed. Evenly divide the batter between the muffin cups.
    Adding healthy zucchini muffin batter into a muffin tin.
  • Bake the zucchini muffins for 28-32 minutes or until a toothpick comes out clean.
    Healthy zucchini muffins on a marble table.


  • 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