Zucchini Bread Muffins

Second to banana bread, Zucchini bread is another one of my favorites. Quick breads are great because the batter is so versatile, and can be made into various sizes of loaves and muffins. It’s also very sturdy by nature, so transforming traditional recipes into healthier versions by swapping ingredients is almost always successful. Experiment with swapping out ingredients to meet your individual nutrition goals!

With work being so busy, these muffins are great on-the-go, are filling, and seriously nutritious. The average muffin is over 400 calories and high in fat and sugar, but these clock in at only 230, have only 2g of sugar, and are rich in fiber and whole grains.

I packed in as much zucchini as possible (without altering flavor or taste), so these are rich in potassium, manganese, vitamin C, and vitamin A. Zucchini is also rich in phytochemicals that help to fight inflammation and oxidative stress. And as always, I strove to make these taste as “un-healthy” as possible. You seriously won’t know the difference between traditional zucchini bread and these muffins; your body will thank you!


-1.5 cup firmly packed grated zucchini

-2 eggs

-1/2 cup oil of choice

-1 tsp. vanilla extract

-2 TB honey

-1 c. vanilla protein powder

-1 c. whole wheat flour

-1/2 c. whole oats

-2 tsp. cinnamon

-1 tsp. nutmeg

-1 tsp. salt

-1 tsp. baking soda

-1 tsp. baking powder

-3/4 cup coarsely chopped walnuts


  1. Grate zucchini with a hand grater until you have approximately 2 cups. Let sit in a bowl for 5 minutes to let some of the water separate, and squeeze dry with your hands or a dish towel.

  2. In a large bowl, combine zucchini, eggs, vanilla extract, oil, and honey. Mix until fully combined.

  3. Gently fold all dry ingredients into the wet mixture until just barely combined.

  4. Fold in ½ cup of walnuts, and set aside those leftover.

  5. In a greased muffin tin, evenly divide the batter, and top with leftover walnuts.

  6. Bake in a 350 degree oven until golden brown and tops are firm; approximately 20 minutes.

  7. Let cool before removing from the tin, and store in an airtight container.

Nutrition Information – makes 12 large muffins

230 calories, 14.6g fat, 15g carbohydrates, 10g protein

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