Healthy Zucchini Muffins (made with Olive Oil and Whole Grains)
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12 muffins
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Calories
223 kcal
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Course
Baked Goods
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Cuisine
American
Healthy Zucchini Muffins (made with Olive Oil and Whole Grains)
Description
This recipe uses grated zucchini pressed to remove excess moisture, blended into a batter with olive oil, honey, eggs, Greek yogurt, and flavorings like vanilla, cinnamon, and nutmeg. Whole wheat flour and old fashioned oats contribute fiber and structure. Leavening agents baking powder and baking soda are included to provide rise. The mixture is combined gently to avoid overmixing, then portioned into muffin tins and baked until set.
The resulting muffins are moist from zucchini and olive oil, with a soft crumb textured by oats and a subtle spice from cinnamon and nutmeg. They serve well as a nourishing snack or easy breakfast option.
The notes emphasize the importance of thoroughly wringing out zucchini to prevent overly wet muffins, especially as garden zucchini and summer squash contain more water. Muffins can be stored at room temperature for a couple of days or frozen for longer preservation. Thawing in a microwave for about 30 seconds efficiently warms frozen muffins.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup honey or maple syrup, or a combination
- 2 egg
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1.5 cups whole wheat flour
- 1 cup old fashioned oats
- 4 cups zucchini from about 3 medium zucchini, grated
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease liberally with olive oil. Spread the grated zucchini out on a clean towel and set aside.
- Add olive oil (1/2 cup), honey (1/2 cup), eggs (2), and Greek yogurt (1/2 cup) to the bottom of a large mixing bowl. Whisk vigorously by hand or use an electric mixer to mix very well until completely smooth.
- Add the vanilla (1 teaspoon), ground cinnamon (1 teaspoon), ground nutmeg (1/4 teaspoon), baking powder (1 teaspoon), baking soda (1 teaspoon), and kosher salt (1/2 teaspoon) to the bowl. Mix again until all ingredients are well incorporated.
- Add the whole wheat flour (1.5 cups) to the bowl and mix using a wooden spoon just until there is no dry flour left.
- Go back to the grated zucchini. Roll up the towel and wring out as much water as you can from the zucchini over your sink. Add it to the bowl, and fold the grated zucchini (4 cups) and old fashioned oats (1 cup) into the mixture.
- Fill the prepared muffin pan cups evenly with the mixture. I like using a large disher scoop for this.
- Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center of the muffins comes out clean.
- For best results, allow to cool for at least 10 minutes before removing from pan.
Notes
- Wring out grated zucchini thoroughly to remove excess water and prevent soggy muffins.
- Muffins keep for 1-2 days at room temperature in an airtight container; freeze for longer storage.
- Thaw frozen muffins in the microwave for about 30 seconds before serving.
- Results may vary depending on moisture content of zucchini or summer squash used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 223kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 206mg | 9% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 45mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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