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These Healthier Zucchini Muffins are just right with lots of grated zucchini, a little bit of spice, and just a touch of sweetness.  

Healthier Zucchini Muffins

  • Author: Julie
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 18 muffins 1x


  • 1 1/2 cups granulated sugar
  • 1/2 cup oil (I used avocado oil)
  • 1/2 cup applesauce
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 3 1/4 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice


  1. Preheat the oven to 375 degrees, and prepare a muffin tin by placing paper liners in each well. Spray each liner with nonstick spray to keep the muffins from sticking.
  2. In a large bowl, mix together sugar, oil, applesauce, eggs, and vanilla extract. You can do this by hand, or with an electric mixer. Fold in grated zucchini and then set the bowl aside.
  3. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon and allspice. Stir the flour mixture into the zucchini batter until it is just fully incorporated. Do not over mix.
  4. Scoop the batter into each muffin well, filling it almost to the top. Bake the muffins for 20-23 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Transfer the muffins from the muffin tin to a cooling rack. When completely cool, store in an airtight container.


*For this recipe, you could use all-purpose flour, a mixture of all-purpose and whole wheat flour, or a white whole wheat flour. They will be slightly more dense in texture with the whole wheat flour.

Here’s a little information on the difference between these flours that I found interesting!


  • Serving Size: 1 Muffin
  • Calories: 222
  • Sugar: 18g
  • Sodium: 193mg
  • Fat: 7.2g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5.7g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 3.7g
  • Cholesterol: 31mg