Go Back

Zucchini Bread Muffins

Moist zucchini bread muffins baked with half whole wheat flour, crunchy walnuts and melty chocolate chips. Who said eating your veggies had to be painful?
Print Recipe Pin Recipe
Prep Time 17 minutes
Cook Time 25 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

  • 1 ½ c. zucchini shredded (use larger setting on your shredder)
Dry Ingredients
  • 1 1/4 c. whole wheat flour
  • 1 c. white flour
  • 1/2 c. brown sugar
  • 1/2 c. walnuts
  • pinch salt
  • 1 tbsp. baking powder
Wet ingredients
  • 1/3 c. melted butter
  • 2 eggs
  • 1/4 c. milk (or dairy-free substitute)
  • 1 tsp. vanilla
  • ½ tbsp. cinnamon
  • Optional: ½ c. chocolate chips

Equipment

  • muffin pan

Method
 

  1. Preheat oven to 415°F.
  2. Mix dry ingredients in a medium bowl until fully combined.
  3. Create a well in the center and add in liquid ingredients. Mix until just combined.
  4. Fold in the zucchini, about ½ cup at a time, until just combined.
  5. Pour into greased muffin tins, filling just over halfway, and bake about 25 minutes. Poke with a toothpick or fork. If it comes out clean, they’re ready to eat! Serve warm with butter.