zucchini muffins

Cheesy Carrot &amp; Courgette Savoury Muffins - perfect breakfast, snack &amp; packed lunch staple. These wholesome veggie muffins are loved by kids &amp; adults alike!

Cheesy Carrot and Courgette Savoury Muffins

225 g self-raising flour (see notes)

125 g mature cheddar or vegan cheese (grated)

ml milk (oat

55 ml rapeseed/sunflower/olive oil

egg lightly beaten (see notes for alternatives)

salt (pepper)

courgette

carrot

Preheat the oven to 180C/350F/ Gas Mark 4.

Start with preparing your veggies by washing and grating the courgette (no need to peel) and washing, peeling and grating the carrot. Squeeze the excess liquid as discussed above.

In a bowl mix together flour and grated cheese. Add grated veggies and mix some more.

Follow with all your wet ingredients and mix until well combined.

Season to taste with salt and pepper.

Divide between 12 muffin cases and bake for approx. 25-30 min. Make sure the top is nicely coloured and springs back when you touch it. Let the muffins cool on the cooling rack.

Enjoy!

These healthy zucchini muffins are naturally sweetened and made with whole wheat flour! They're fluffy, moist and absolutely delicious, too. Recipe yields 1 dozen muffins.

Healthy Zucchini Muffins

walnuts

coconut oil olive oil*

honey

eggs

buttermilk (or 2/3 cup milk of

vanilla extract

¾ cups white whole wheat flour or regular whole wheat flour

cinnamon

baking powder

baking soda

fine sea salt

nutmeg

Preheat oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).

Toast the nuts (if using): Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.

In a medium mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. Add the buttermilk and vanilla. Whisk to combine, and set the bowl aside. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.)

In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Using a big spoon, stir to combine.

Pour the liquid mixture into the dry and stir just until combined (a few lumps are ok!). Add the zucchini (be sure to squeeze excess moisture out of the zucchini first) and toasted nuts, if using. Gently fold the zucchini and nuts into the batter, being careful not to over-stir.

Divide the batter evenly between the 12 muffin cups. Bake muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

I just made these today! I also burnt my walnuts accidentally  but only slightly and I did them on the stove top for more control. I used almond milk with apple cider vinegar. I thought that Apple cider vinegar might go better than white vinegar and I used honey. They were delicious! Can’t please em all. Oh and I used just whole wheat flour. They took a little longer to bake but I could tell they were going to be delicious when I was mixing the wet and dry because it was so fluffy! Highly recommend just like the rest of Cookie and Kate’s recipes!!

Same for me. ;(
I usually love your recipes

They turned out moist and delicious! 

I subbed blueberries for the nuts because I had to use them up, did a butter/olive oil combo, used a bit of almond flavor in place of 1/2 tsp vanilla, made a whole milk/vinegar combo, used whole wheat flour and honey, and left out the nutmeg this time. Combined ingredients as instructed. I let the batter rest a couple of minutes before filling the tins to allow the whole wheat flour soak up some of the liquid. Baked as instructed. Presto, muffins like what you pictured!  

Your recipe is a great base for a whole grain, naturally sweetened muffin. Just what I was looking to make.

Made these as instructed with whole milk and lemon juice as substitute for buttermilk. I am confused by the reviews stating the dough was wet as mine was perfect and I barely squeezed out the zucchini. They turned out awesome! I’ve made your apple muffins and carrot muffins and they are favorites. Loved these as well!

Turned out moist and delicious! I used a mix of gluten free and coconut flour and mixed almond milk with the vinegar. Was worried they would turn out dry due to the GF flours but that was not the case! Very impressed with this easy, tasteful recipe!

I just made these muffins and added a cup of finely chopped honey crisp apple, I also used regular whole wheat flour. I switched up the spices a little too, I used 1/2 t cinnamon, 1/4  t allspice, 1/4 t ground cardamom and a pinch of ground cloves.They are delicious!

Hi Kate.  I love your recipes, easy to follow and always turn out well even with additions.  I added lots of mixed spice,(cinnamon, nutmeg, cloves, allspice) mixed roasted nuts and chopped up raisins.  I ran out of honey and substituted 1/3 cup with date syrup.  Delicious.
Oh, and also I never throw away the zucchini juice but add it to the amount of liquid needed.  Works perfectly fine and more nutritious.

Thank you very much, Kate! This was my first time making zucchini muffins and we loved it! I had to use 1/4 cup sugar and 1/4 cup honey because I didn't have enough honey on hand. I also used almond-cashew protein plant milk and olive oil, and I added 2 heaping Tbsp of ground flaxseed instead of nuts/fruit. Delicious! These will be gone fast! Will try to make them again with honey only.

If you like an eggy muffin, this is your thing.  The batter was more liquid than batter. I should have read the recipe instructions before I started because half-way through the instructions I was most certain I was following a recipe from a novice baker.  My instincts were confirmed at the final product.

Followed the recipe exactly except without the nuts. Just made 6 muffins to start. Squeezed the moisture out of the zucchini and used raw honey. They are so good! Will definitely be making these again. Lots of zucchini in the garden! Thanks for the recipe Kate!

Kate,

I've used many of your recipes with great results.  Maybe I didn't squeeze enough moisture out of the zucchini,  because the inside is gooey, like a bread pudding..but not inedible by a Longshot! Very tasty, and the toasted walnuts add a great texture.  I made a double batch, one in a metal pampered chef muffin pan and one in a Wilton silicone muffin pan. I think the latter held up better. The muffins fell flat but likely due to the excess moisture. I made a double batch of the healthy pumpkin bread muffins a couple days ago and they were a hit. TIS the season to be baking, thanks for the more nutritious options.

**Update:
I reviewed this recipe yesterday when the muffins were just cool enough to touch. They were a little mushy in the middle. I chalked it up to user error b/c I didn't drain the zucchini well enough. After they sat and cooled completely they were perfect! I mean moist, balanced flavor, and the toasted walnuts..yes please! My hubby and kids loved them because they're not too sweet (one of the reasons I like your recipes). My sister and bro.-in-law "devoured" them (her words). I will definitely be making these again and again. Thanks for another great recipe!

My 15 month old wakes up famished, so I’m always looking for relatively healthy breakfasts that require no preparation. These muffins fit the bill perfectly!

Awesome recipe!  I accidentally over mixed the batter, and they were still moist and soft with no tunneling.  The sweetness and spices are just right too.  

A couple notes:  I strongly recommend squeezing the life out of the shredded zucchini to remove as much juice as possible.  And my toasted nuts were almost burnt after 3 minutes - keep a close eye on them.

I left out the nuts because I wanted this to be school friendly for my daughter to take in her lunch. I used oat milk with vinegar, I added 2 tablespoons of ground chia seeds and I also threw in some blueberries. They turned out great! Thanks!

Grandma and I made these muffins.  I LOVE THEM!!!

I’ve made many of your sweet breads, but this version was great! Much fluffier than any other!

Awesome! I had never used olive oil before in baking. All came together like a textbook muffin recipe. 
Thank you
Cathy B

Moist and delicious! I love that these are not too sweet. I had toasted pecans on hand I needed to use. I am dairy free so I used almond milk with some lemon juice to make buttermilk. I baked them for 16 mins, they came out perfect. My 9 month old daughter loves them too! I was able to make more than 12 muffins, I baked the rest of the mix in a pan to make a small loaf to freeze for another day. Thanks for the yummy recipe, I will definitely be making them again soon.

These Zucchini Carrot Muffins are a delicious way to sneak in extra veggies. Kids and adults alike love this sweet muffin recipe and you will too!

Zucchini Carrot Muffins

sugar (301 grams)

oil (250 ml)

flour (384 grams)

salt (5.69 grams)

baking soda (4.8 grams)

cinnamon (2.6 grams)

zucchini (about half a medium zucchini (150 grams))

carrot (about two carrots (180 grams))

apple (about one apple (150 grams))

Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.

In a large bowl, mix together the sugar, eggs, and oil.

In another large bowl whisk together the flour, salt, baking soda, and cinnamon.  Slowly add the flour mixture to the sugar and egg mixture.  The batter will be very thick.

Mix in the zucchini, apple, and carrot.

Fill the muffin tins 2/3 full.

Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick stuck in one of the middle ones comes out with a crumb or two.

<em>These savory zucchini muffins are fluffy, filling, and packed with plant-based protein. The perfect way to sneak some veggies into your day!</em>

Savory Zucchini Muffins

small zucchini*, shredded (about 13.5 oz/382 g)

(220 g) chickpea/garbanzo flour

(25 g) nutritional yeast

Italian seasoning blend

garlic powder

black pepper

turmeric (optional)

(475 ml) non-dairy milk

(78 grams) sun-dried tomatoes*, sliced

Prep

Preheat the oven to 350F and grease or line a 12-muffin tin. Shred the zucchini using the large holes on a box grater (see notes for a topping option), then transfer the zucchini to a nut milk bag, cheese cloth, or clean kitchen towel. Use your hands to twist the bag/towel and wring out any extra liquid from the zucchini; set the pressed zucchini aside.

Batter

Add the chickpea flour, nutritional yeast, baking powder, Italian seasoning, garlic powder, salt, black pepper, and turmeric (if using) to a large mixing bowl and whisk well. Form a well in the center of the bowl and pour in the milk, then use a spatula to mix the batter until there are no more clumps. Fold the pressed zucchini and sun-dried tomatoes into the batter, until they are evenly distributed.

Bake

Divide the batter evenly between the muffin tins, then place the tin in the center rack of your baking oven. Bake for 30-32 minutes, until the tops of the muffins have domed and are golden brown. Remove from the oven and transfer each muffin to a baking tray to let cool completely.

Serve

as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

Made this recipe tonight and it turned out great! We had it with salad on the side and it's perfect for dinner. Also a great idea to put in a lunch box or for a midday snack.

These were delicious! I'm mostly writing this review to let everyone know that if you're a dummy like me and forget to squeeze/dry the zucchini, it still works! I baked these for 40 minutes and they turned out perfectly - they somehow managed to rise too, despite the extra moisture!

I've been vegan for over a decade but recently developed a sensitivity to gluten so your blog is a LIFESAVER! thank you so much!!

Loved this! I didn't have garlic powder, so used some Trader Joes Umami seasoning instead. Great texture, filling, portable an delicious! I prefer it reheated but not doing so is also good.

Does the zucchini need to be 382 grams before or after losing the extra liquid? Can't wait to make these!

Thanks! Made many of your recipes lately. Love that they are all healthy and everything is really delicious as well! 
Your instructions are really clear and your recipes are well tested. Also like the notes about substitutions and such. So thank you!

These zucchini muffins are an easy and quick muffin recipe you can make in the summer. It’s packed with nutritious veggies, which makes it the perfect option for a snack on the go, or to pack into lunch boxes. The Zucchini Bread Muffins are moist and fluffy, and savory in flavor.

Zucchini Muffins: the easy and healthy muffin recipe

Zucchini, 1

Red pepper, 1/4

Eggs, 2

Grated cheese, 200 g (1 cup)

g (1 tsp)

Flour, 125 g (1 cup)

Baking powder, 5 g (1 tsp)

In a bowl put two eggs, add salt and pepper and whisk it.

Grate the zucchini and put it into the bowl.

Add chopped red pepper and grated cheese.

Flavorful and moist, these zucchini bread muffins are an easy summertime baking staple. No need to peel the zucchini before shredding, but you certainly can if you'd like. See Notes for freezing instructions.

Zucchini Bread Muffins

(220 grams) all-purpose flour flour

salt

(120 milliliters) vegetable oil (or melted coconut oil)

(100 grams) granulated sugar

(67 grams) packed light or dark brown sugar

eggs, at room temperature

Tablespoons (30 milliliters) milk (dairy

(about 190 grams) shredded zucchini (no need to blot)

chocolate

sugar,

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.

Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.

Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.)

Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.

Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

I have too much zucchini coming from my garden this year and was looking for ways to use it. I doubled this recipe and made a dozen jumbo muffins instead. I ended up using convection bake and cooking for 7 minutes at 425, then turned it down to 350 and baked for another 25 minutes. (A wood skewer test was done at 20 minutes and 25 minutes.) They turned out moist and perfect. (I just wish they used MORE zucchini because I have so much!) 

I did add chocolate chips but I like the bites without chocolate more. Also, all of my chocolate chips settled at the bottom and I'm not sure why. I will skip the chocolate chips next time.

These are delicious and came out looking perfectly! We’ll be serving them at our Bed &amp; Breakfast in the morning! So glad to find a yummy recipe to help use the bounty of zucchini we’ve got going in our garden!

Easy to make Zucchini Muffins are deliciously soft, moist, and flavorful. They are packed full of zucchini and bran cereal and lightly spiced with cinnamon, nutmeg, and ginger. Great for nutritious grab-n-go breakfasts or energy-packed snacks

Healthy Zucchini Bran Muffins

raisin bran cereal

zucchini ( shredded & squeezed dry)

milk

sugar

butter

flour

ginger

Preheat oven to 375 degrees. Prepare a 12-cup muffin tin by spraying with a nonstick spray or by inserting paper muffin liners in cavities.

In a large bowl, combine cereal, zucchini, milk, egg, butter, sugar, and vanilla extract. Stir to combine.

Sift flour, baking powder, ginger, nutmeg and cinnamon together and add to cereal/zucchini mixture. Stir well.

Using a 1/4 cup measuring cup, fill each muffin cavity with batter, a little over 3/4 full.

Bake for 25-30 minutes.

Remove pan from oven and place on wire rack. Allow muffins to cool in pan for 10 minutes then lift out of pan carefully and set on wire rack to cool completely before storing.

Zucchini Oat Greek Yogurt Muffins

(120 g) whole wheat pastry flour*

(80 g) old fashioned rolled oats

tsp cinnamon

tsp baking powder

tsp baking soda

tsp salt

(225 g) plain Greek yogurt

(80 grams) honey

tbsp (25 g) coconut palm sugar**

tsp vanilla extract

Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.

In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.

In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.

Divide the batter evenly among the 12 muffin cups, filling them almost to the top.

Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

I just made the Zucchini Oat Greek Yogurt.  Very good recipe!  Moist and delicious. I added some extra cinnamon.  I will make again.

I baked these up over the weekend and they are already gone!! Fantastic muffin that is both nutritious and delicious tasting! Thank you so much for a wonderful recipe that will be used often during the zucchini months :) I am wondering if something else could be used if zucchini wasn't on hand..shredded sweet potatoes perhaps? I know the water content would be different..maybe I will give it a try anyway since the base of the recipe is spot on :)

Thank you again!!!

These were absolutely fantastic. I used what I had on hand, so regular all purpose flour and regular sugar. I added mini chocolate chips too. Super moist and delicious! I think next time (there will definitely be a next time!) I could probably cut down on the added sugar with the sweetness of the chocolate chips.

I just baked them this morning and they are delicious!!!! I forwarded your recipe to some of my girl friends and my mom. I wanted to have them for breakfast but I didn't wanted to have the work in the morning so what I did was making the dough and refrigerated overnight, however  I added the baking powder and baking soda before baking.  Thank you for this, hope to see next yummy ones!!!

Hi!!

They look amazing! I don't have greek yogurt. What would be the portions for normal yogurt?

Thanks!

Ok thank you! Could I use oat flour instead of whole wheat pastry flour? and stevia or honey? would that change the consistency?

Great recipe! I used 1/2 cup flour and 1/2 cup oat flour, everything else per the recipe. This is a keeper. Do you have the nutritional information?

These are awesome!!! I used light brown sugar instead, and added a scoop of whey protein powder. Served them to a bunch of friends from our gym, and they all loved them! High protein zucchini muffins? nothing better. thank you!! I also baked them at 18 mins in smaller muffin tins.

I made them too and while it was moist in most pets, there were dry, uncooked oats inside. Strange. Not sure I’d make again.

I made these last night and they turned out awful. The top baked until they burned but inside was all mush.

The dough was really quite thick and so I was concerned about them being dry but I chose to stay true with the recipe. Sadly they  turned out like I thought, dry &amp; even a little tough on the outside. Not very yummy 😔.

I was skeptical if these would come out dry and I was right. The batter was really, really dry and sticky. I substituted the flour for half whole wheat half unbleached. I used organic cane sugar and added pecans. What brought them back to life was dipping them in milk..I use almond milk. It would help if the recipe called for milk. IF I make these again I'm making more changes.  Disappointing ☹

These turned out great! I used oat flour, added 31g of protein powder, and a splash of flavoured skinny syrup. I was worried my modifications would mess up the recipe but it still worked. These will be a ‘go to’ for protein snacks.

Made with brown sugar and cinnamon, these zucchini muffins are tender and flavorful. This easy recipe is easy to customize. Use whole wheat flour for a nutty flavor. Or add chocolate chips, nuts, or dried fruit to the batter to make them your favorite.

Zucchini Crumb Muffins

flour ((7 ¾ ounces; 220 grams))

vegetable oil ((3 ½ ounces; 100 grams))

brown sugar ((4 ounces; 113 grams))

zucchini, shredded ((about 8 ounces; 226 grams))

all-purpose flour ((1 ¼ ounces 35 grams))

brown sugar ((2 ounces; 56 grams))

butter, melted ((1 ½ ounces; 42 grams))

Heat oven. Prepare pan.

Preheat oven to 350°F. Grease a 12-count muffin pan with nonstick spray or line with cupcake liners. Grease the top of the pan to keep the muffin tops from sticking.

Whisk dry ingredients.

Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a small bowl. Set aside.

Make batter.

In a large bowl, whisk together the brown sugar, eggs, oil, and vanilla extract. Mix until smooth. Add the shredded zucchini. Mix to combine. Add the flour-mixture. Mix until a batter forms. Stir in nuts, dried fruit, or chocolate if using.

Let batter rest.

Allow batter to rest for five minutes while you prepare the crumb topping.

Make topping.

Stir together the flour, oats, cinnamon, and salt. Add the brown sugar. Break up any lumps with a fork or your fingers. Add melted butter and stir until combined.

Fill muffin cups.

Spoon batter into prepared muffin cups, filling them about ⅔ full. Sprinkle crumb topping, about two teaspoons each, onto each muffin.

Bake.

Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Cool.

Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to cool completely.

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