When our garden is exploding with zucchinis we use them in recipes for breakfast, lunch, and dinner. We put some to good use in these Zucchini Muffins. They are great for busy mornings on the go or an afternoon snack. And if your family is like ours, they won’t last for very long! 😉
What’s in Zucchini Muffins?
- These Zucchini Muffins are made with unsweetened almond milk (or your plant-based milk of choice)
- Fiber-rich heart-healthy oats (use gluten-free if desired), protein-packed almond flour, chia seeds and one egg.
- They are sweetened with honey (for vegan use maple syrup) and mini dark chocolate chips.
- We seasoned them with anti-inflammatory cinnamon and added chopped walnuts for a little crunch.
How to Make Zucchini Muffins
This recipe can be mixed together in no time! Start by grating the zucchini. Don’t worry about peeling it first, you can grate it with the skin on. The important step is to make sure you squeeze all of the liquid out of it because zucchinis hold a lot of water. To do this, place the grated zucchini in a linen kitchen towel over a bowl or the sink and simply squeeze out the liquid.
Now add all of the dry ingredients to a large bowl and stir to combine. In a separate bowl add the wet ingredients and whisk together. Next, fold in the grated, drained zucchini into the wet mixture. Add the wet ingredients into the dry ingredients and stir to combine. Lastly, fold in walnuts and chocolate chips if using.
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Divide the batter evenly into a greased 12 tin muffin pan (¾ of the way full) and bake for 20 minutes in a 350-degree preheated oven. Your baking time may take more or less depending on your oven so to check for doneness poke a toothpick into one of the muffins and when you pull it out if it’s clean (no batter sticking to it) they are done!
More Muffins to Love!
- BLUEBERRY MUFFINS – one of our go-to recipes when we have fresh blueberries
- CHOCOLATE MUFFINS – for all you chocolate lovers!
- SPANAKOPITA EGG CUPS -savory breakfast bites with a Greek spin
Have you made this recipe for Zucchini Muffins? If so we’d love to hear from you so let us know by commenting below. Stay up to date on all things Heart Healthy Greek by following us on Facebook, Instagram, and Pinterest. And get our new recipes delivered right to your mailbox by subscribing to our mailing list!
Zucchini Muffins
Ingredients
- 1 cup almond flour super fine
- 1 cup oats
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp chia seeds
- pinch of salt
- 1 egg
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- ¼ cup honey
- 1½ cups grated zucchini squeezed & drained
- ½ cup walnuts chopped
- ¼ cup mini dark chocolate chips optional
Instructions
- In a large bowl combine all dry ingredients; Flour, oats, baking powder, baking soda, cinnamon, chia seeds and salt.
- In another bowl add the wet ingredients; Egg, almond milk, vanilla, honey and whisk together. Next, fold in the shredded zucchini into the wet mixture.
- Add the wet ingredients into the dry ingredients and combine. Fold in walnuts and chocolate chips if using.
- Divide the batter evenly into a greased 12 tin muffin pan (¾ of the way full) and bake for 20 minutes in a 350-degree oven.
I would love to try this recipe but I have a child who won’t eat oats in any form ( I know, I know). Could I just do 2 cups of almond flour, or maybe sub the whole oats for oat flour? Thanks!
Hi Haley, We’re so excited you want to try our Zucchini Muffins! We have not tried this recipe using almond or oat flour, but we have used oat flour in our Blueberry Muffin recipe and almond flour in our Gluten-Free Banana Bread! We are all about experimenting with cooking, so why not give it a go! We may take your lead on this one and try in ourselves!
-Christina & Alexa