Yum – Zucchini Muffins


_MG_8970I want to share one of my families favourite snack recipes… Zucchini muffins.  All of my kids eat them (that’s saying a lot right there), even the zucchini haters.  I promise that you can not taste the zucchini at all, they mostly add moisture and fibre (among many other good things).  They are moist, fairly healthy and quick to make.  You don’t need a mixer or more than one bowl to whip these up.  I usually make a double batch and put most of them in the freezer.  They are great to take to work, or school, with coffee or for an afternoon snack.  We never seem to get tired of them.


One Bowl Zucchini Muffins

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 20 muffins
Author Amber Machado


  • 3 cups grated zucchini
  • 2/3 cup melted butter or coconut oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 pinch salt
  • 3 cups white flour (or half white and half whole wheat)
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 tbs ground flax optional
  • 1 cup chocolate chips


  1. Prepare muffin tins with paper liners OR grease tin with oil. 

     Preheat oven to 35O F

  2. In a large bowl combine sugar, eggs, vanilla and melted butter with a whisk

  3. Stir in grated zucchini

  4. Add the flour gently onto the top of the wet ingredients, proceed to add remaining dry ingredients.  Gently stir dry ingredients with a whisk on the top surface of the bowl, not mixing in the wet ingredients from the bottom.  Once top dry layer is combined use a wooden spoon to mix everything in the bowl together. 

  5. Stir in chocolate chips.

  6. Scoop batter into prepared muffin tins filling 3/4 full.  Bake for 20 minutes.  Muffins are ready when you touch the tops and they bounce back or a toothpick comes out clean after you poke the center

  7. Enjoy

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