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Whole Wheat Zucchini Muffins

These soft and delicate muffins are packed with goodness. The zucchini keeps them moist and the cinnamon give them a cozy vibe. They develop a divine outer crust while baking that makes you want to eat the whole batch all by yourself.
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breads
Cuisine American
Servings 12 Muffins
Calories 265 kcal


  • 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.
Keyword quick bread