Zucchini Muffin Recipe

Is it just me or the cooler the weather gets the more all I want to do is bake and cook? I'm not sure if it's a comfort or a warmth thing, but I love fall weather so I'm not complaining.

Personally I like to make muffins, soups, pies, loaves, that sort of thing around this time of year. When it comes to muffins, I typically learn towards a zucchini or a pumpkin muffin since this is the perfect time of year for it!

I thought I'd share one of my favourite zucchini muffin recipes, because, they're just so damn good. Simple, fast, and healthy, this recipe is the perfect way to start off your fall baking.


Zucchini Muffins:

  • 1 1/2 C whole wheat (or spelt) flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 egg
  • 1/2 C maple syrup
  • 1/2 C almond milk (or regular milk if you prefer)
  • 1/4 C melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 C grated fresh zucchini
  • 1/3 cup old fashioned oats (plus some extra for sprinkling on top)


  • Preheat oven to 350 and grease muffin pan (I use a coconut oil spray)
  • Combine flour, baking soda, baking powder, cinnamon, and salt into a bowl, set aside.
  • Combine egg, maple syrup, milk, coconut oil, and, vanilla. Mix until combined and then add the dry ingredients. Mix together, but be sure not to over mix them!
  • Add zucchini and oats until just combined.
  • Portion the batter into baking cups, depending on the size of muffins you like, this recipe should make between 12 - 16 muffins.
  • Put into oven for 18 - 20 minutes, I do 18 and find this to be perfect.

It's that simple! The one slight downfall of these muffins is I find that they start going bad only after a couple of days, so I recommend either serving them fresh or freezing. For the most part, I freeze mine and will grab one to throw in my lunch and they still taste as great as they do fresh!