![['Close-up of freshly baked zucchini muffins with a golden-brown exterior.', 'Side view of a stack of zucchini muffins, showcasing their moist texture.', 'Delicious zucchini muffins with chocolate chips, displayed on a wooden table.', 'Juicy zucchini muffins arranged on a plate, highlighting their fluffy interior.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/zucchini-muffins_1_U1-1.webp)
Zucchini Muffins
Enjoy these moist and flavorful zucchini muffins, perfect for a healthy breakfast or snack.
Ingredients
Dairy and Baking
- 2 cups shredded fresh zucchini (about 2 medium zucchini)
- 4 tablespoons unsalted butter
- ½ cup unsweetened applesauce (or mashed ripe banana)
- ½ cup honey (or pure maple syrup)
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour (or white whole wheat flour)
- ½ cup chocolate chips, chopped walnuts or chopped pecans (optional)
Instructions
- Preheat oven to 425°F. Prepare muffin pan with cooking spray.
- Wrap zucchini in towel and squeeze out excess moisture.
- Melt butter and whisk with applesauce, honey, eggs, and vanilla.
- Mix in cinnamon, baking powder, baking soda, salt, then add flour and zucchini (and nuts if using).
- Divide batter into muffin pan, tap to even out, then bake at 425°F for 5 minutes. Reduce to 350°F and bake 11-13 minutes until a toothpick comes out clean.
Notes
Ensure not to over-mix the batter to keep muffins light and fluffy.