Zucchini muffins are known for being moist and healthy. Whether you prefer yours sweet or hearty, there are plenty of scrumptious versions that incorporate whole grains and even other veggies like carrots.


  • 200 grams of white or whole-wheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of salt
  • 1 egg
  • 120 ml of maple syrup
  • 120 ml of milk
  • 50 grams of melted coconut oil
  • 1 teaspoon of vanilla extract
  • 200 grams of grated zucchini
  • 30 grams of old-fashioned oats


  • Mix together the dry ingredients, minus the oats. In a separate bowl, combine the egg, maple syrup, milk, coconut oil, and vanilla.
  • Gently mix the wet ingredients into the dry mixture. Add the grated zucchini and oats and stir until just combined.
  • Divide the batter among 12 muffin tins and bake for 18–20 minutes at 175°C.

One muffin provides 165 calories, 6 grams of total fat, 340 mg of sodium, 25 grams of carbs, 1 gram of FIBRE, 9 grams of sugar, and 4 grams of protein.

Possible substitutions

  • To make vegan. Replace the egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons (20 ml) of water. Use plain, unsweetened, nondairy milk like almond, cashew, hemp, or soy milk.
  • To make paleo. Omit the oats and use nondairy milk. Replace wheat flour with grain-free flour. In place of 1 teaspoon of baking powder, use a mixture of 1/4 teaspoon of baking soda, 1/4 teaspoon of cornstarch, and 1/2 teaspoon of cream of tartar.
  • To make gluten-free. Be sure to choose certified gluten-free oats. In place of wheat flour, use a one-to-one gluten-free flour blend, which you can either make at home (see Chapter 1) or purchase pre-made.