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Zucchini Muffins
4.9 from 82 votes

Zucchini Muffins

Zucchini Muffins use a blend of all-purpose, whole wheat, and almond flours with warm spices to create moist, tender quick breads filled with shredded zucchini and crunchy walnuts. The batter includes almond milk, olive oil, eggs, sugar, and vanilla, resulting in a subtly sweet, spiced muffin with a soft crumb and a crisp top. These muffins are baked until springy to the touch and make a nourishing snack or breakfast item.

Prep Time
15 mins
Cook Time
18 mins
Servings: 12
Course: Breakfast, Snacks
Cuisine: American

Ingredients

  • ¾ cup all-purpose flour spooned and leveled, 2 tablespoons
  • ¾ cup whole wheat flour spooned and leveled
  • ½ cup almond flour spooned and leveled
  • 1 tablespoon baking powder aluminum-free
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt sea salt
  • ½ cup almond milk unsweetened
  • ¼ cup extra-virgin olive oil plus more for the pan, or neutral oil
  • 2 egg large
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 cups zucchini no need to squeeze out excess water, shredded
  • ½ cup walnuts chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray.
  2. In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
  3. In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.
  4. Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.