Healthy Zucchini Spice Muffins

A single muffin in a paper liner sits on a floral-patterned plate, with more muffins and a teacup blurred in the background, creating a cozy scene perfect for enjoying freshly baked muffins.

Healthy Zucchini Spice Muffins

These healthy zucchini spice muffins are soft, tender, and warmly spiced with cinnamon, ginger, nutmeg, and cloves. Made with whole wheat flour, maple syrup, and grated zucchini, they’re a wholesome muffin perfect for breakfast, snacks, or busy mornings on the go.

Prep Time10

Cook Time25

Total Time35

Servings: servings

Calories: 146kcal

Author: Stephanie Wilson

Ingredients

1 ½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cloves
2 eggs
½ cup maple syrup
¼ cup cooking oil
2 teaspoons vanilla
2 cups grated zucchini

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Instructions

Preheat oven to 350℉ and line a 12-cup muffin tin with liners or grease with cooking spray.
Combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl.
In a separate bowl, whisk the eggs, maple syrup, oil, and vanilla until lightened in color and smooth.
Add the egg mixture to the flour mixture along with the shredded zucchini. Stir gently until just combined with no dry flour streaks. The batter will be thick, but the zucchini will release moisture as the muffins bake.
Evenly divide the muffin batter into the prepared muffin cups to ¾ full. I love to use an ice cream or cookie scoop. Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire cooling rack.

Notes

Batter: The batter will be thick when mixed, but the zucchini releases moisture as the muffins bake.
Zucchini: There is no need to squeeze the zucchini dry unless it is especially watery.
Texture: For a lighter texture, you can use half whole wheat flour and half all-purpose flour.
Storage: Store cooled muffins in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to a week. Muffins may also be frozen for up to 3 months.

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