Zucchini Muffins

Zucchini Muffins

JJOHN32 13

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

Ingredients 35 m {{adjustedServings}} servings 140 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 62

  1. 70 Ratings


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.


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.


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!