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Healthy zucchini muffins

Healthy Zucchini Muffins

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 muffins 1x


These healthy zucchini muffins are made in a blender with a base of oats and zucchini: no flour required! They’re cinnamon-scented with just the right sweetness.


  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • 1/4 cup neutral oil (sunflower, vegetable or grapeseed)
  • 1/2 cup sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups shredded zucchini, loosely packed, divided (1 large zucchini)
  • 1 cup diced apple (1/2 large or 1 medium apple), optional


  1. Preheat the oven to 350 degrees Farenheit.
  2. In the bowl of a blender, place the eggs, rolled oats, neutral oil, sugar, vanilla extract, baking soda, baking powder, cinnamon, ginger, and 1 cup of the shredded zucchini. Blend everything on high for a minute or two until a smooth batter forms.
  3. Add the reserved 1/2 cup shredded zucchini and the diced apple (with the peel on), if using. Gently pulse 2 to 3 times until mixed in but not chopped.
  4. Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with extra oats and gently press them down.
  5. Bake for about 30 to 35 minutes until a toothpick comes out clean (ours took 34 minutes). Remove from the muffin tin and allow them to cool before serving. Store refrigerated for about 1 week or frozen for several months.
  • Category: Baked
  • Method: Baked
  • Cuisine: American