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Healthy zucchini bread muffin cut in half showing a moist, fluffy crumb.

Healthy Zucchini Bread Muffins (Moist and Easy)

Moist whole wheat zucchini muffins made with Greek yogurt, applesauce, maple syrup, and fresh zucchini.
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Prep Time 15 days 15 minutes
Cook Time 20 days 20 minutes
Cooling Time 10 days 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 150 kcal

Ingredients
  

Dry Ingredients

  • 1 3/4 cups white whole wheat flour spooned and leveled, or 210 grams
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Wet Ingredients

  • 2 large eggs
  • 1/2 cup plain nonfat Greek yogurt or 120 grams
  • 1/3 cup pure maple syrup or 106 grams
  • 1/4 cup avocado oil or 60 milliliters
  • 1/4 cup unsweetened applesauce or 61 grams
  • 2 teaspoons pure vanilla extract

Zucchini

  • 1 1/2 cups shredded zucchini loosely packed, or 180 grams before lightly squeezing

Instructions
 

  • Preheat the oven to 350°F. Line all 12 wells of a standard muffin pan with parchment muffin liners. Shred the zucchini, measure 1 1/2 loosely packed cups or 180 grams, and press it lightly in a clean kitchen towel until it no longer drips but remains moist.
    Freshly grated zucchini on a cutting board beside a parchment-lined muffin pan, ready for healthy zucchini bread muffins.
  • In a medium bowl, whisk together the white whole wheat flour, cinnamon, nutmeg, baking powder, baking soda, and fine sea salt for about 20 seconds.
    Flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt whisked together in a mixing bowl.
  • In a large bowl, whisk the eggs until combined. Add the Greek yogurt, maple syrup, avocado oil, applesauce, and vanilla extract, then whisk until smooth.
    Greek yogurt, eggs, maple syrup, avocado oil, applesauce, and vanilla whisked into a smooth mixture.
  • Add the dry mixture to the wet mixture and fold gently until a few flour streaks remain. Add the zucchini and fold just until evenly distributed and no dry flour remains.
    Thick zucchini muffin batter with shredded zucchini gently folded into the mixture.
  • Divide the batter evenly among the 12 muffin wells. Bake at 350°F for exactly 20 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack for at least 5 additional minutes.
    Freshly baked healthy zucchini bread muffins cooling on a wire rack after baking.

Notes

  • Measure the flour by weight when possible.
  • Measure the zucchini before lightly squeezing.
  • Do not squeeze the zucchini completely dry.
  • Do not overmix the batter.
  • Bake for exactly 20 minutes.
  • Cool completely before storage.
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