These healthy zucchini muffins are soft, moist, and lightly sweetened, made with yogurt and whole wheat flour. Low in sugar but full of flavor, they’re perfect for breakfast, snacks, or a guilt-free treat. Optional add-ins like raisins, nuts, or chocolate chips take them to the next level.

Healthy Zucchini Muffins with Yogurt

Ingredients

1 large zucchini (enough to yield 1 cup of shreds)
¾ cup white whole wheat flour (or use whole wheat pastry flour; alternatively, ½ cup whole wheat + ¼ cup all-purpose flour)
4 tbsp Stevia blend
2 tbsp sugar
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ tsp ground cinnamon
1 egg, beaten
¼ cup non-fat Greek yogurt
¼ cup optional mix-ins: raisins, dried cranberries, walnuts, or chocolate chips

Instructions

Prepare the Zucchini:

Preheat oven to 350°F (175°C).
Shred the zucchini using a grater or food processor. Place shreds on a dish towel lined with paper towels, roll up, and twist or press to remove excess liquid. Measure 1 cup of shreds and set aside.
Mix Dry Ingredients:

In a large bowl, combine flour, Stevia blend, sugar, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients:

Stir the beaten egg and Greek yogurt into the dry mix. The batter will be stiff initially.
Incorporate Zucchini and Mix-ins:

Add zucchini shreds and stir until well combined. The batter will soften but remain thick. Fold in any optional mix-ins.
Fill Muffin Tin:

Coat a muffin tin with cooking spray (or paper liners sprayed lightly). Fill each well about ⅔ full with batter.
Bake:

Bake for 20–25 minutes, or until muffins are firm and lightly browned on top. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes and Storage

Sweetener: Adjust the ratio of Stevia and sugar to your taste. A full Stevia blend can be used if desired.
Counter Storage: Store muffins in an airtight container at room temperature for 3–4 days. Line container with paper towels to absorb moisture.
Freezer: Cool muffins completely, wrap individually in plastic wrap, and store in an airtight bag or container for up to 2 months.

Nutrition (Per Muffin)

Calories: 85 kcal
Carbohydrates: 26 g
Protein: 4 g
Fat: 1 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.3 g
Trans Fat: 0.003 g
Cholesterol: 28 mg
Sodium: 158 mg
Potassium: 110 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 82 IU
Vitamin C: 4 mg
Calcium: 35 mg
Iron: 1 mg

Conclusion

These Healthy Zucchini Muffins are soft, moist, and subtly sweet. Yogurt adds creaminess while whole wheat flour keeps them hearty. Perfect for breakfast, snacks, or a light dessert, they’re easy to make and can be enjoyed fresh or stored for later. Optional add-ins make them versatile and fun to customize!