Zucchini Muffins Recipe - Allrecipes.com
Zucchini Muffins Recipe
  • READY IN 35 mins

Zucchini Muffins

Recipe by  

"Just a trace of cholesterol in these tasty low fat muffins. A good way to use up any extra zucchini."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
  2. Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
  3. Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
  4. Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2005

I also changed a few things and my family loved them. I used almost twice the zucchini, used a whole egg instead of egg whites, and used vanilla soy milk instead of fat free milk. I added chopped walnuts, which really helped the texture of the muffin. A sprinkle of oats on top before baking made them pretttier to look at, too.

Most Helpful Critical Review
Nov 06, 2003

This is the exact same recipe as "Apple Muffins," also found on this site, except these have zucchini instead of apples. However, the recipe has the same problems. I would recommend using a whole egg instead of two egg whites, and substituting 1/2 c. white sugar for the 1/4 c. honey. The increase in fat/calories is minimal, and worth it for the better taste.

Sep 23, 2003

The first batch I made was rather bland, but good as a dinner bread. The next batch was better. I doubled the amount of honey and substituted applesauce for the oil. Also good with walnuts!

Jan 22, 2010

Great recipe.Made changes/additions: Used 1-1/2 c whole wheat flour and 1/2 c oats, 1/4 c chunky applesauce instead of oil, 1 egg instead of egg whites, 1 tsp sea salt instead of 1/2 tsp, 1/2 c brown sugar instead of honey, and added 1/3 c sliced almonds, 1/4 dried cranberries and 1 tsp vanilla.

Sep 16, 2008

I made changes to the recipe,I followed some of the advice from the others. I added 1/4 teaspoon of nutmeg,used 1/4 cup of cinnamon applesauce and 1/4 cup of brown sugar. I also used 11/2 cups of zucchini and added a brown sugar and cinnamon topping wich was 1/4 cup of brown sugar and 1 tablespoon of cinnamon mixed together and sprinkled on the top of each muffin before baking. They turned out very good.

Jul 20, 2009

I used some of the modifications that others mentioned, plus a few of my own and these turned out delicious (and only 2 points for those of you WW out there). I substituted unsweetened applesauce for the oil, used 1/2 cup of sugar instead of the honey, 2% milk, a whole egg instead of whites and I also added some dried cranberries to the mix as well as some apple cinnamon instant oatmeal on the top for a little added crunch. Oh, and besides the cinnamon, I also put in a dash of ground cloves and a dash of ground nutmeg. They were not "blah" at all as other people described. The extra additions really perked these healthy muffins up!

Aug 11, 2011

These were sooo good!! The only thing I did to change the recipe was add another cup of grated zucchini, which made them really moist! I was going to add cranberries but forgot, so I sprinkled some on top with some walnuts (I didn't have enough to put in batter) and oats. Delicious and healthy! Oh, I also changed the oil for applesauce.

Dec 18, 2005

These muffins were ok...nothing spectacular though. I did change quite a few things as follows: I substituted 1 cup of white flour for 1 cup of whole wheat, I added about 1 tsp fresh nutmeg, I used 1% milk instead of non-fat, I used 1 whole egg instead of 2 egg whites, instead of the vegetable oil, I used 1/4 cup unsweetened applesauce. As well, instead of using honey, I used splenda and increased it to 1/2 cup and also increased the zucchini to 1.5 cups. Lastly, I added about 3/4 cup chopped walnuts for a little crunch. So all in all, the muffins were a good/healthy alternative, but they still lacked something in my opinion.


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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