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    Home » Recipes » Breads and Muffins

    Zucchini Muffins Get a Healthy Makeover!

    UPDATED Sep 23, 2019 · PUBLISHED Jun 5, 2014 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Healthy Zucchini Muffins Pin

    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.

    Healthy Zucchini Muffin

    Do you have shreds leftover from making Zucchini Fritters with Feta or Zucchini Noodle Alfredo like me? Put them to good use in this healthier version of zucchini muffins.

    Or, make Zucchini Blueberry Muffins or Chocolate Zucchini Muffins! These are both variations of this popular muffin recipe!

    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 Get a Makeover

    Healthy Zucchini Muffins Ingredient 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 ½ cup of a blend.)
    • Or swap out the sugar for date paste as we do in our Healthy Carrot Cake Muffins.
    • Another option is to replace the sugar with ½ 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.)

    These are the same swaps used for Whole Wheat Pumpkin Muffins, Butternut Squash Muffins and Healthy Banana Muffins and several other variations.

    How to Make Healthy Zucchini Muffins

    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.

    Zucchini 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.

    Easy Recipe for Healthy Zucchini Muffins

    Serve these up with a glass of milk for breakfast or treat yourself to a healthy snack. Thank you very much...I'll have two please!

    Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

    Zucchini Muffins Get a Makeover

    Healthy Zucchini Muffins

    These tasty zucchini muffins got a makeover by swapping out some ingredients, like Greek yogurt for oil. You'd never know and now you can have two!
    3.34 from 3 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6 muffins
    Calories: 132kcal
    Author: Marjory Pilley

    Ingredients

    • 1 large zucchini to yield 1 cup of shreds
    • ¼ cup whole wheat flour
    • ½ cup unbleached all purpose flour
    • ¼ cup Stevia Blend or ⅓ cup sugar
    • 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

    Instructions

    • 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.

    Notes

    Note: ¾ cup of whole wheat pastry flour can be used instead of the blend of unbleached flour and whole wheat flour.
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    Nutrition

    Calories: 132kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Cholesterol: 27mg | Sodium: 158mg | Potassium: 121mg | Fiber: 1g | Sugar: 15g | Vitamin A: 80IU | Vitamin C: 3.7mg | Calcium: 25mg | Iron: 0.9mg
    Nutritional and Food Safety Disclaimer

    If you are a fan of zucchini, you might want to check these out 25 Unique Ways to Use Zucchini,

     

    Healthy Zucchini Muffins got a makeover and use yogurt instead of oil. This is just the best recipe! These are delicious and soooo easy to make.

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    Reader Interactions

    Comments

    1. Lynne @ MyGourmetConnection

      June 05, 2014 at 7:08 am

      Hi Marjory - Love the recipe, but your Google+ link is broken

      Reply
      • Marjory

        June 05, 2014 at 7:59 am

        Thanks! Will check that out.

        Reply
        • Ragdoll

          October 30, 2015 at 12:08 am

          Do you know how many calories these have?

          Reply
          • Marjory

            November 03, 2015 at 8:31 pm

            Hi! I don't have the nutrtional information for recipes. However, I believe a lot of people use My Fitness Pal or Calorie Count to calculate it.

            Reply
    2. Kim (Feed Me, Seymour)

      June 05, 2014 at 11:15 am

      I love hiding vegetables in sweet treats. These look fantastic!

      Reply
    3. Julie

      June 05, 2014 at 12:02 pm

      Mmmm...baking with zucchini. Excited for it to be in season here!

      Reply
    4. Amanda ( The Kitcheneer)

      June 05, 2014 at 12:46 pm

      These look fabulous! I have zucchini growing the garden, now I have another idea with what to do with them!

      Reply
    5. Ashley @ Wishes & Dishes

      June 05, 2014 at 2:29 pm

      I love these! My sister in law grows zucchini in her garden and gives me some - I'll be making these!

      Reply
    6. Meredith in sock monkey slippers

      June 05, 2014 at 4:03 pm

      Just in time for summer!

      Reply
    7. claire @ the realistic nutritionist

      June 05, 2014 at 4:12 pm

      I LOVE zucchini muffins!!!

      Reply
    8. Marly

      June 05, 2014 at 4:29 pm

      Now all I have to do is wait for the zucchinis to harvest!

      Reply
    9. christine

      June 05, 2014 at 5:32 pm

      Love finding new zucchini recipes. I always end up w/ so much zucchini from the garden.

      Reply
    10. [email protected] Food Ramblings

      June 06, 2014 at 9:35 am

      I love zucchini muffins- what a great way to make them healthier but still delicious!

      Reply
    11. Kirsten/ComfortablyDomestic

      June 06, 2014 at 12:33 pm

      I really like adding dried cranberries to the mix. I bet that slight tang adds a lot of flavor.

      Reply
    12. Angie | Big Bear's Wife

      June 06, 2014 at 4:24 pm

      I love to use Greek yogurt when I'm baking! Love this muffin!

      Reply
    13. Lauren @ Healthy Delicious

      June 06, 2014 at 8:57 pm

      These look great!

      Reply
    14. Rose | The Clean Dish

      June 08, 2014 at 8:09 pm

      You're clearly super creative when it comes to zucchinis! Very tasty - thanks for the recipe!! 🙂

      Reply
      • Marjory

        June 08, 2014 at 8:29 pm

        Thanks! It's a very versatile vege!

        Reply
    15. Mel S.

      December 11, 2014 at 12:26 pm

      4 stars
      Just a note: I made these last night, and had to add some almond milk to the mix; it was too dry and un-batter-like without it. They still came out great — will definitely make these again!

      Reply
      • Marjory

        December 11, 2014 at 2:09 pm

        Thanks so much for your feedback! I have not had that problem...but, I know what I will try if it appears to dry! 🙂

        Reply
      • Danielle

        August 30, 2015 at 8:39 am

        The other thing to combat dry batter would be to skip the draining/drying step for the zucchini shreds. I haven't made these yet, but when I do I'll give that a try and follow up with another comment.

        Reply
        • Marjory

          September 01, 2015 at 12:57 pm

          Absolutely! The degree to which the shreds are dried will change the outcome. Love to hear how they turned out.

          Reply
    16. Kathy

      August 28, 2015 at 6:37 pm

      I'm sorry, but these are horrible. I feel like I wasted my time, effort and the ingredients. Sorry, but I give them a -2 stars.

      Reply
      • Marjory

        September 01, 2015 at 12:55 pm

        I'm so sorry they didn't work out for you. I'd be happy to make suggestions if you provide some details.

        Reply
    17. Kat

      August 29, 2015 at 5:44 pm

      Awesome in the waffle maker! Skip the raisins though.. Waffle maker doesn't close as well.

      Reply
      • Marjory

        September 01, 2015 at 12:56 pm

        Thanks for sharing! Can't wait to try it next time I have my waffle maker out!

        Reply
    18. Elise

      October 20, 2015 at 12:46 am

      Was looking forward to making these and I tried twice with the same results. Both batches came out way too gooey inside. I tried cooking them longer and nothing seems to help. Made one following your directions and made the next without drying the zucchini. Haven't had these results with other recipes, but not sure why they didn't cook through.

      Reply
      • Marjory

        October 20, 2015 at 7:37 pm

        I'm so sorry they did not work out. It's very hard to diagnose what might have gone wrong when it comes to baking muffins. I did find this article that may be helpful http://www.mrbreakfast.com/article.asp?articleid=28 .

        Reply
    19. Floi

      January 09, 2016 at 6:09 am

      Thanks goodness I find the website that I can follow the healthy Ideas of muffin making. Cant wait to make your zucchini Muffin.

      Reply
      • Marjory

        January 09, 2016 at 8:57 am

        I hope you enjoy it!

        Reply
    20. Cindy

      February 04, 2018 at 12:02 pm

      1 star
      Just made these for brunch & very disappointed. I wondered about the amount of flour — really did not cook up to be like baked goods. The softness of the zucchini made a not-quite-cooked sort of feeling for the muffin body, even though they were well-cooked (an extra 5 minutes & still didn’t improve.

      Reply
      • Marjory

        February 04, 2018 at 3:43 pm

        I'm so sorry that these did not come out for you. I wonder if the zucchini was too wet?!

        Reply
    21. Valerie

      March 09, 2018 at 11:08 am

      5 stars
      I made these and my daughter loved them, my sons loved them, Mommy ate 3 right out of the oven, even the nanny LOVED them. I doubled the recipe and sprinkled flaxseeds on top! So good and I loved that they didn’t have as much sugar in them! Placing this recipe in our “go to recipe” Pinterest Board.

      Reply

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