Description

These Healthy Zucchini Muffins are soft, moist, and lightly sweetened, made with yogurt and whole wheat flour. Perfect for breakfast, snacks, or a guilt-free treat, they’re low in sugar yet full of flavor. Optional add-ins like raisins, nuts, or chocolate chips make them customizable and kid-friendly.

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

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Instructions

Step 1: Prepare the Zucchini
Preheat oven to 350°F (175°C). Shred 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.
Step 2: Mix Dry Ingredients
In a large bowl, combine flour, Stevia blend, sugar, baking powder, baking soda, salt, and cinnamon.
Step 3: Combine Wet Ingredients
Stir the beaten egg and Greek yogurt into the dry mix. The batter will be stiff initially.
Step 4: 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.
Step 5: Fill Muffin Tin
Coat a muffin tin with cooking spray (or paper liners sprayed lightly). Fill each well about ⅔ full with batter.
Step 6: 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

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 Storage: Cool muffins completely, wrap individually in plastic wrap, and store in an airtight bag or container for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American