Zucchini muffins get a healthy makeover by swapping out oil for Greek yogurt, using a whole wheat flour blend and cutting back on the sugar. But, you won’t miss a thing in this tasty recipe.
Got some shreds leftover from making zucchini cakes? (I did!) Put them to good use in this healthier version of zucchini muffins.
I looove these muffins and I just can’t stop at one. The only way to right this situation was to cut back on some calories and feel a little better about what goes in…with no sacrifice on taste. Otherwise, what’s the point? If it’s not going to taste like a sweet little muffin, then I might as well be enjoying one of the many other savory zucchini recipes that I love.
Zucchini Muffins Swaps
This zucchini muffin recipe is inspired by one over at Taste of Home. Make these swaps for a healthier version:
- Use Greek yogurt instead of canola oil.
- Use a blend of whole wheat and unbleached all purpose flour OR whole wheat pastry flour for the entire amount!
- Cut back on the sugar a little. I use a sugar/Stevia blend. Follow the package directions. I end up using 1/2 cup of a blend.)
- Another option is to replace the sugar with 1/2 teaspoon of Stevia liquid drops. I made this version too. The muffins will not be as sweet as the ones with sugar and have a more chewy texture. (The ones pictured are made with sugar.)
The recipe is super easy to make. Mix up the dry ingredients, add the wet ingredients and stir in the shredded zucchini and cranberries or raisins. Walnuts are an option too. The batter is a little thick initially. It thins out as the wet zucchini is folded in. I pressed out some of the excess wetness from the zucchini shreds with a paper towel. Even with this step, the zucchini adds plenty of moisture to these muffins.
You get bursts of sweetness from the cranberries (or raisins.) Some of the little shreds of green will peek out…but, there’s no need to point this out if you have a particular eater.
Serve these up with a glass a milk for breakfast or treat yourself to a healthy snack. Thank you very much…I’ll have two please!
- 1 large zucchini to yield 1 cup of shreds
- ¼ cup whole wheat flour
- ½ cup unbleached all purpose flour
- ⅓ cup sugar or sugar/Stevia blend (follow package directions)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 egg beaten
- ¼ cup non-fat Greek yogurt
- ¼ cup dried cranberries or raisins
- Preheat oven to 350 degrees F.
- Shred the zucchini using the large holes of a grater.
- Spread zucchini shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 1 cup of shreds and set aside.
- Combine flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
- Stir egg and yogurt into the dry mix. The batter will be stiff.
- Add the zucchini shreds and stir to combine. As the zucchini is incorporated the batter will become softer, but will still be on the thick side.
- Fold in cranberries or raisins.
- Fill muffins tins lined with paper liners or coated with cooking spray about ⅔ full. (If using paper liners, give them a spritz too!)
- Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
- Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
If you are a fan of zucchini, you might want to check these out 25 Unique Ways to Use Zucchini,
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