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Zucchini Bread Muffin

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Zucchini Bread Muffin

1.8 from 5 votes
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Course: Breakfast
Cuisine: American
Keyword: Zucchini Bread Muffin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 195kcal


  • 1 1/2 cup flour, whole wheat
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 medium zucchini
  • 6 tablespoon butter, unsalted
  • 2 large egg
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 1 medium lemon
  • 1/3 cup applesauce, unsweetened


  • Preheat oven to 350ºF.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg; set aside.
  • Shred zucchini; set aside.
  • Melt butter and allow to cool. In a large bowl, use a mixer to beat eggs and sugar until creamy. Add vanilla, 1/2 teaspoon lemon zest, applesauce, and butter. Mix well, then stir in 3 cups of the shredded zucchini.
  • Slowly add the dry ingredients to the wet, mixing just until smooth and moist.
  • Spray the muffin tin with cooking spray.
  • Divide the batter evenly between the muffin cups; bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool slightly, then transfer to a cooling rack. Allow to cool completely before serving.
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Calories: 195kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 326mg | Fiber: 3g | Sugar: 19g

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