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Healthy Zucchini Muffins

Healthy Zucchini Muffins
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Got a mountain of summer zucchini? These low-sugar zucchini muffins are the ultimate way to use it up! Made with whole wheat flour, natural sweeteners, and applesauce, they turn simple, wholesome ingredients into soft, bakery-style treats. They are perfect for quick meal-prep breakfasts and freezer-friendly snacking.

Ingredients

Scale

Wet Ingredients

  • 1 cup pure honey or maple syrup
  • 1 cup unsweetened applesauce
  • ⅓ cup olive oil
  • 1 tbsp pure vanilla extract
  • 2 large eggs, room temperature

Dry Ingredients

  • 3 cups white whole wheat flour
  • 1 ½ tsp ground cinnamon
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt

Star Mix-In

  • 2 cups shredded zucchini (small-to-medium zucchini, unpeeled)

Instructions

  1. Prep the Oven & Pans: Preheat your oven to 375°F (190°C). Line two 12-cup standard muffin tins with paper liners (or grease well).
  2. Whisk Wet Mix: In a large bowl, whisk the honey, applesauce, and olive oil until cohesive. Add the vanilla and eggs, whisking until smooth and glossy.
  3. Combine Dry Mix: In a separate medium bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt to evenly distribute leavening agents.
  4. Mix Batter: Gently fold the dry mix into the wet mix using a spatula. Stop the second the flour disappears—overmixing creates rubbery muffins!
  5. Fold in Zucchini: Add the 2 cups of shredded zucchini and fold gently into the thick batter.
  6. Portion & Bake: Divide batter evenly into the 24 muffin cups, filling each 3/4 full. Bake for 23–25 minutes until a toothpick inserted in the center comes out clean.
  7. Cool: Let muffins sit in the hot pan for 10 minutes to set, then transfer to a wire rack to finish cooling.

Notes

Serving Suggestions

  • Warm & Buttered: Serve warm with a pat of grass-fed butter, almond butter, or a smear of cream cheese.
  • Balanced Morning: Pair with black coffee, chai tea, or a protein-rich Greek yogurt bowl.

Tips & Tricks

  • Don’t Squeeze the Zucchini: Leave the natural juice in the grated squash. It releases moisture into the batter while baking, keeping the crumb ultra-tender.
  • Room-Temp Eggs Matter: Set your eggs out 20 minutes early so they blend smoothly with liquid fats without curdling.

Storage & Reheating

  • Counter: Store cooled muffins in an airtight container lined with paper towels on top and bottom to absorb excess moisture. Keeps up to 3 days.
  • Fridge: Store in an airtight container for up to 1 week.
  • Freezer: Wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
  • To Reheat: Pop a frozen or chilled muffin in the microwave for 15–20 seconds to bring back warm, bakery-fresh flavor.

Find it online: https://cakeshungry.com/healthy-zucchini-muffins/