Best 2 Whole Wheat Zucchini Muffins Recipes

Zucchini muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or as a snack. They are also a great way to use up leftover zucchini from your garden. This recipe uses whole wheat flour, which makes them a healthier option than traditional muffins. The muffins are also packed with grated zucchini, which adds moisture and a subtle sweetness. The addition of cinnamon and nutmeg gives them a warm and inviting flavor. You can also add other ingredients to your muffins, such as nuts, raisins, or chocolate chips. This recipe also includes a vegan and gluten-free version of the muffins, so everyone can enjoy them. Whether you are looking for a healthy and delicious breakfast option or a sweet treat to enjoy with your family, these whole wheat zucchini muffins are the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE WHEAT ZUCCHINI MUFFINS

Whole Wheat Zucchini Muffins image

Make and share this Whole Wheat Zucchini Muffins recipe from Food.com.

Provided by tiffaniwin

Categories Breakfast

Time 40m

Yield 14 Muffins, 14 serving(s)

Number Of Ingredients 10

Ingredients

3 cups fresh zucchini
2/3 cup coconut oil
1 1/4 cups brown sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
1 pinch salt
3 cups whole wheat pastry flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Steps:

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

WHOLE WHEAT VEGAN CHOCOLATE ZUCCHINI MINI MUFFINS

Whole Wheat Vegan Chocolate Zucchini Mini Muffins image

I just made this recipe today and it was WONDERFUL! Even my kids and husband, who arent vegan, loved these. Hope you all enjoy.

Provided by cutiepie83085

Categories Quick Breads

Time 27m

Yield 36 mini muffins, 36 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon ground flax seeds
3 tablespoons warm water
1 1/4 cups whole wheat flour
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup almond milk
1 teaspoon vanilla extract
1 cup zucchini, shredded

Steps:

Preheat oven to 350°F
Grease mini muffin pan.
Mix ground flax seed and water and set to the side.
Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
In a separate bowl, cream flax seed mixture with applesauce and sugar.
Add in almond milk, vanilla, zucchini.
Stir until evenly combined.
Add wet mixture to dry flour mixture and mix well.
Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Tips:

Use ripe zucchini for the best flavor and texture.
Grate the zucchini with the large holes of a box grater.
Squeeze the excess moisture from the grated zucchini before adding it to the batter.
Use whole wheat flour for a healthier muffin.
Add a teaspoon of cinnamon or nutmeg for extra flavor.
Top the muffins with a streusel topping for a sweet and crunchy crust.
Muffins can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These whole wheat zucchini muffins are a delicious and healthy way to start your day. They are packed with flavor and nutrients, and they are easy to make. So next time you have some zucchini on hand, give this recipe a try. You won't be disappointed!