Make a batch of whole wheat zucchini muffins today. This recipe makes a dozen tender muffins filled with whole wheat, honey, and a hint of warm cinnamon.
Heather's recipe summary
Flavor/texture: Tender zucchini muffins made with whole wheat flour, honey, and cinnamon.
Yield: 12 standard muffins
Similar to: Applesauce Zucchini Muffins
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Ingredients and substitutions
- Flour - This recipe is written to be made with whole wheat flour, but all-purpose flour can work as a substitute if desired.
- Zucchini - You'll need about one medium zucchini for this recipe, which is about 1 ½ cups of finely shredded zucchini, or 220 grams. Coarsely grated zucchini will work, but may add a noticeable texture to your baked bread.
How to make whole wheat muffins
- Add wet ingredients to a bowl and mix to combine.
- Add dry ingredients and stir to incorporate.
- Divide batter between 12 muffin liners.
- Bake until centers pop back when gently pressed.
Tips and tricks
Grating zucchini for muffins - The small or "fine" side of a box grater works best when grating zucchini for muffins. Here's the grater I use for my zucchini: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your muffins can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes standard size muffins. I recommend a Wilton Non-Stick 12-Cup Muffin and Cupcake Pan. If you'd like to make mini muffins or large muffins, keep in mind that the baking times and quantity of muffins made will differ from what's written in the recipe.
Food processor - If you have a food processor with a grating disc, this is a great time-saving way to grate zucchini.
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for muffins. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your muffins have baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the muffins.
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the muffins.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
As written, this recipe makes standard size muffins. This recipe will work to make mini muffins or large muffins, but I have not tested baking times for these sizes. Keep in mind that the baking time and quantity will differ from what's written in the recipe card below. If you give another muffin size a try, let us know how it turned out in the comments below!
📖 Recipe
Whole Wheat Zucchini Muffins
Ingredients
- 1 ½ cups (220 g) finely grated zucchini, do not drain liquid out
- ⅓ cup (68 g) brown sugar
- ¼ cup (84 g) honey, or maple syrup
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (226 g) whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉. Line a muffin pan with 12 paper liners and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze liquid out), brown sugar, honey, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined.
- Divide batter between 12 muffin tins, filling to about ⅔ full. Bake for about 16 to 19 minutes, OR until the center of your muffins pop back when gently pressed in the center (if an indent is left, your muffins need more time).
- Transfer muffins to a cooling rack and allow to cool completely before unwrapping (muffins/cupcakes will stick to the wrappers if they're still warm).
Recommended Equipment
Notes
- Storage: Leftover muffins will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days.
- Freezing: Zucchini muffins can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!