Whole Wheat Zucchini Muffins
These whole wheat zucchini muffins are flavored with cinnamon and have a soft inner crumb and a divine outer crust. Ready in 30 minutes.Jump to Recipe
Are you drowning in zucchini from the one plant you planted in your garden? Or do you have a couple you bought from the store with the intention of eating them for dinner but now they’re just in the bottom of the drawer?
This muffin recipe wants to take your zucchini out on a date and then later make little muffins together:) Let it, you won’t be disappointed!
You know those people that seem to be able to pull off anything with little effort? Like they always look nice, their hair always looks great, they can wear anything, in any color. They can do pretty much anything and it’s kinda not fair lol. Well that’s where muffins hang out, they can pass as an acceptable breakfast, snack, dessert, even lunch haha! They’re usually simple to make and they taste great in pretty much any flavor!
If you’re not used to eating and baking with whole wheat flour but want to start. Muffins and quick breads like our Whole Wheat Banana Bread are a great place to begin. Cookies are also great made with whole wheat flour. Try our Coffee Chocolate Chunk Cookies or these Bourbon Pecan Chocolate Chip Cookies.
What You Need to Make These Muffins
- Whole white wheat flour
- Baking Soda
- Baking Powder
- Cane sugar
- Brown sugar
- Vanilla extract
Where To Buy Whole Wheat Flour
(A) means affiliate link. We will earn a commission or credit if you purchase though our link.
These are a few brands of flour that we use and have had success with.
- Azure Standard Whole white wheat flour (A)
- Azure Standard Whole wheat pastry flour (A)
- Living Sky Grains Rouge de Boudreaux
- Living Sky Grains White Ultra Fine Whole Wheat Flour
- Wheat Montana Prairie Gold
- Natural Grocers (from the refrigerator section)
How To Make This Recipe
Step by step instructions with photos below or scroll down for printable version
Start with a little bit of prep
1. Preheat oven to 400° F.
2. Butter or grease a 12 muffin cup pan (you can use paper liners but you won’t get the divine outer crust if you do, so we don’t recommend it).
3. Shred some Zucchini, you will need 2 cups packed (about 2 small/medium zucchini).
Now Time To Mix and Bake
1. In a medium sized mixing bowl stir together 2 cups Whole white wheat flour, 2 teaspoons Cinnamon, 1/2 teaspoon Baking soda, 1/2 teaspoon Salt, and 1/4 teaspoon Baking powder.
2. In a large mixing bowl whisk together 3/4 cup Oil (light olive or safflower work well) 1/2 cup Brown sugar, 1/2 cup Cane sugar, 2 eggs, and 1 teaspoon Vanilla extract.
3. Fold the zucchini into the wet ingredients.
4. Add the dry ingredients to the wet ingredients and fold/gently stir until combined and no pockets of flour remain.
5. Divide the batter between the prepared muffin cups (they will be quite full). Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Allow to cool in the pan for a couple minutes. Then remove them from the pan and place on a wire rack to cool.
Serve warm or store in a container with a lid at room temperature. Will stay good for a couple days.
Tip: Place a paper towel in the container with the muffins to soak up excess moisture and keep the muffins from going sticky.
Other Recipes You Might Enjoy
Whole Wheat Zucchini Muffins
- 2 cups Whole white wheat flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ teaspoon Baking powder
- 2 teaspoons Cinnamon
- ¾ cup Oil light olive or safflower
- ½ cup Brown sugar
- ½ cup Cane sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups Packed shredded zucchini
- Preheat oven to 400° F Butter or grease a 12 muffin cup pan (you can use paper liners but you won’t get the divine outer crust if you do, so we don't recommend it).
- In a medium sized mixing bowl stir the first 5 ingredients together.
- In a large mixing bowl whisk together the oil, sugars, eggs and vanilla extract. Then using a rubber spatula fold the zucchini in.
- Add the dry ingredients to the wet ingredients and fold/gently stir until combined and no pockets of flour remain.
- Divide the batter between the prepared muffin cups (they will be quite full). Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool in the pan for a couple minutes. Then remove them from the pan and place on a wire rack to cool.
- Serve warm or store in a container with a lid at room temperature. Will stay good for a couple days.
If you try any of our recipes we would love to see your creation!
Tag us on Instagram @thetearyonion. Or leave a review here on the recipe!
Thanks for reading and as always have fun in the kitchen!