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Yummy Zucchini Muffins

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Yummy Zucchini Muffins

2.25 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: bake, dairy free, vegetarian, zucchini, Zucchini Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins
Calories: 271kcal


  • 9 standard cupcake liners
  • 2 cup flour, whole wheat
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves, ground
  • 2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup honey
  • 1 medium banana
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil
  • 1/3 tablespoon maple syrup, pure
  • 1 large egg
  • 2 medium zucchini


  • Preheat oven to 350 degrees. Place cupcake liners into muffin pan.
  • Mix all dry ingredients in a large bowl.  In a separate bowl, mix honey, mashed banana, vanilla, oil (melted), maple syrup, and egg.  Grate zucchini (accumulating about 1 1/2 cups) and squeeze out as much moisture as possible.
  • Add dry ingredients to the wet.  Fold in zucchini. Place an even amount of batter into each cupcake liner; bake for 25 minutes or until a toothpick inserted comes out clean.
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Calories: 271kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 21mg | Sodium: 346mg | Fiber: 4g | Sugar: 14g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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Recipe Rating


These were great, better than expected. I did not have maple syrup so I substituted agave. The batter looked thick so I added a couple tablespoons of milk.