Zucchini Muffins



  • 1 2/3 cup white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup or honey
  • 1/4 cup oil (coconut, olive, vegetable)
  • 1/4 cup unsweetened apple sauce
  • 1 1/2 cups grated zucchini (about 2 medium)
  • 1/3 cup rolled oats (plus more for topping)
  • Optional add-ins: walnuts, chocolate chips


  1. Preheat oven to 350ºF. Line a muffin tin with paper liners or use non-stick spray.
  2. Grate zucchini. Press lightly with paper towels to remove extra moisture.
  3. Add all dry ingredients (except rolled oats) into a large mixing bowl. Whisk to combine.
  4. Add all wet ingredients (except zucchini) into a separate mixing bowl. Whisk to combine.
  5. Add wet ingredients to the dry. Stir until well-incorporated.
  6. Add the grated zucchini and rolled oats. Mix. Add in any additional ingredients now (like walnuts or chocolate chips).
  7. Distribute the batter evenly into each of the 12 muffin cups. Sprinkle the tops with rolled oats.
  8. Bake in the oven for 18-20 minutes or until a toothpick inserted comes out clean.