Hey y’all! If you’re craving a treat that’s soft, moist, and sweet without being loaded with sugar, these Zucchini Muffins – Soft, Moist & Low Sugar are your new go-to. Packed with fresh zucchini and just the right hint of cinnamon, they’re perfect for breakfast, lunchbox snacks, or anytime you want a little wholesome indulgence. Ready to enjoy some guilt-free deliciousness? Let’s get cooking!
Why You'll Love These Zucchini Muffins – Soft, Moist & Low Sugar
- Super moist and tender thanks to fresh grated zucchini.
- Lower in sugar than traditional muffin recipes, but still perfectly sweet.
- Quick and easy – ready in under 30 minutes!
- Packed with veggies, making them a sneaky healthy treat for kids and adults.
- Perfect for meal prep, on-the-go breakfasts, or afternoon snacks.
Ingredients for Zucchini Muffins – Soft, Moist & Low Sugar
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (135g) grated zucchini, squeezed dry (about 1 medium zucchini)
- ⅓ cup (65g) coconut sugar or light brown sugar
- 2 large eggs
- ⅓ cup (80ml) olive oil or melted coconut oil
- ⅓ cup (80ml) unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional)
Directions: Zucchini Muffins – Soft, Moist & Low Sugar
Step 1: Prep and Preheat
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Combine Wet Ingredients
- In a large bowl, whisk eggs, coconut sugar, olive oil, applesauce, and vanilla until smooth and creamy.
- Stir in the grated zucchini.
Step 4: Bring it All Together
- Gently fold dry ingredients into the wet mixture just until combined – don’t overmix.
- Fold in nuts if using.
Step 5: Bake to Perfection
- Divide batter evenly among muffin cups (they’ll be about ¾ full).
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
Prep Time: 10 minutes
Bake Time: 18-22 minutes
Total Time: About 30 minutes
Notes for Best Zucchini Muffins – Soft, Moist & Low Sugar
- Squeeze as much liquid as possible from the grated zucchini for a perfectly light crumb (learn how here).
- You can swap coconut sugar for maple syrup for a different flavor twist – just reduce applesauce slightly.
- For a gluten-free option, substitute a 1:1 gluten-free flour blend (guide to gluten-free baking).
Variations for Zucchini Muffins – Soft, Moist & Low Sugar
- Chocolate Chip: Stir in ½ cup mini chocolate chips for a sweeter treat.
- Morning Glory: Add ¼ cup shredded carrot, a handful of raisins, and a sprinkle of coconut.
- Lemon Zest: Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds for a bright, citrusy twist.
Required Equipment for Zucchini Muffins – Soft, Moist & Low Sugar
- 12-cup muffin tin
- Paper muffin liners or nonstick spray
- Large and medium mixing bowls
- Whisk and rubber spatula
- Box grater
Storage Instructions for Zucchini Muffins – Soft, Moist & Low Sugar
- Store cooled muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze (wrapped individually) for up to 2 months; thaw at room temp or warm in the microwave.
Serving Suggestions & Pairings for Zucchini Muffins – Soft, Moist & Low Sugar
- Enjoy with a cup of hot coffee, chai, or cold milk.
- Slather with almond butter, honey, or a dollop of Greek yogurt for a satisfying breakfast.
- Pair with a fruit salad for a bright, fresh snack.
Pro Tips for Zucchini Muffins – Soft, Moist & Low Sugar
- Don’t overmix the batter – mix just until the flour disappears for fluffy muffins (muffin baking tips).
- Test doneness with a toothpick; every oven bakes a little differently.
- Add nuts or seeds on top before baking for extra crunch and nutrition.
FAQ: Zucchini Muffins – Soft, Moist & Low Sugar
- Can I use whole wheat flour instead of all-purpose?
- Absolutely! Use white whole wheat flour for a softer texture, or try half and half for a healthy boost.
- Do I need to peel the zucchini?
- Nope! The skin is tender and adds color and nutrients – just wash well before grating.
- Can I make these muffins vegan?
- Yes – substitute flax eggs for regular eggs and use plant-based oil and applesauce.
Ingredients
- 1 ½ cups grated zucchini (about 2 small zucchinis)
- 1 ½ cups all-purpose flour
- ⅓ cup light brown sugar
- ¼ cup unsweetened applesauce
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
-
2In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
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3In another bowl, beat the eggs, brown sugar, applesauce, oil, and vanilla extract until well combined.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini.
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5Divide the batter evenly among the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
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6Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
3gg
Fat:
4gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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