10+ Zucchini Mini Muffins Recipes for a Deliciously Healthy Snack

Zucchini mini muffins are a delightful way to sneak some veggies into your snacks and breakfasts. These tasty treats are not only easy to make but also perfect for both kids and adults. Whether you enjoy them plain or with chocolate chips, zucchini mini muffins can satisfy your cravings while being a bit healthier than traditional baked goods.

With their moist texture and rich flavor, zucchini mini muffins are a great addition to any meal. They can be enjoyed fresh out of the oven or stored for later, making them convenient for busy days. You’ll find that making these muffins can be a fun activity in the kitchen, and they are sure to be a hit with family and friends.

Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins are a delicious way to enjoy this healthy vegetable. They’re moist, flavorful, and perfect for breakfast or a snack. You’ll love how the chocolate chips blend with the subtle taste of zucchini.

To make these muffins, start by gathering your ingredients. Freshly grated zucchini adds moisture, while chocolate chips provide sweetness. You can use either semi-sweet or dark chocolate chips based on your preference.

These muffins bake at 350°F (175°C) for about 22 to 25 minutes. You can check if they’re done by inserting a toothpick into the center. If it comes out clean, they’re ready!

Ingredients

• 1 cup shredded zucchini
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup sugar
• 1/2 cup chocolate chips
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix both flours, sugar, baking soda, cinnamon, and salt.
3. In another bowl, whisk together oil, egg, and vanilla.
4. Combine the wet and dry ingredients, then fold in the zucchini and chocolate chips.
5. Spoon the batter into muffin cups.
6. Bake for 22 to 25 minutes. Enjoy!

2) Gluten-Free Zucchini Muffins

Making gluten-free zucchini muffins is a great way to enjoy a healthy treat. They are light, fluffy, and packed with flavor. You can easily whip up a batch to share with family or enjoy as a snack.

Start with finely shredded zucchini. This helps keep the muffins moist. Letting the batter chill for about 20 minutes before baking also improves the texture.

These muffins are simple to make. You only need a few ingredients, and they combine well. You can even add chocolate chips for a sweet twist!

Ingredients

• 1 medium zucchini, finely shredded
• 1 cup gluten-free flour blend
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chocolate chips

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the zucchini, eggs, oil, and vanilla.
3. In another bowl, combine the dry ingredients.
4. Gradually add the dry mix to the wet mix and stir until just combined.
5. Fold in chocolate chips if using.
6. Pour the mixture into a muffin tin.
7. Bake for 20-25 minutes until a toothpick comes out clean.

3) Lemon Poppy Seed Zucchini Mini Muffins

These lemon poppy seed zucchini mini muffins are a delightful treat. They are soft, fluffy, and bursting with fresh flavors.

To make them, you’ll start by mixing grated zucchini with lemon juice and zest. The zucchini adds moisture, while the lemon brings a bright taste. Poppy seeds add a nice crunch and a hint of nuttiness.

Preheat your oven to 350°F (180°C) and line a mini muffin pan with liners. This recipe typically takes about 15 to 20 minutes to bake, so keep an eye on them for a perfect golden color.

You can easily adapt this recipe by adding chocolate chips if you prefer a sweet twist. Enjoy these muffins for breakfast or as a snack throughout your day!

Ingredients

• 1 cup grated zucchini
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup vegetable oil
• 1 egg
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds

Cooking Instructions

1. Preheat the oven to 350°F (180°C).
2. Grease a mini muffin pan or line it with paper liners.
3. In a bowl, combine the grated zucchini, lemon juice, and zest.
4. In another bowl, mix flour, sugar, baking powder, and baking soda.
5. Whisk in the egg and vegetable oil.
6. Combine wet and dry ingredients; stir in poppy seeds.
7. Fill each muffin cup halfway and bake for 15-20 minutes.

4) Vegan Zucchini Carrot Muffins

Vegan zucchini carrot muffins are a tasty treat that’s easy to make. They are moist, sweet, and packed with flavor. You’ll love how simple and quick this recipe is.

To make these muffins, you’ll need grated zucchini and carrots. They both add moisture and sweetness. You can even add chocolate chips for a fun twist.

These muffins are perfect for breakfast or a snack. They are also kid-friendly, making them great for lunchboxes. Plus, they freeze well, so you can enjoy them later.

Ingredients

• 1 cup grated zucchini
• 1 cup grated carrot
• 1 cup flour (whole wheat or all-purpose)
• 1/2 cup maple syrup or agave nectar
• 1/4 cup vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, combine the grated zucchini, grated carrot, maple syrup, and oil.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Fill a muffin tin with the batter, about 2/3 full.
6. Bake for 15-20 minutes, or until a toothpick comes out clean.

5) Cinnamon Sugar Zucchini Muffins

Cinnamon sugar zucchini muffins are a delightful treat you can enjoy any time. They blend the natural sweetness of zucchini with warm spices, making them perfect for breakfast or a snack.

To make these muffins, start by gathering your ingredients. You’ll need fresh zucchini, flour, sugar, eggs, butter, baking powder, cinnamon, and a pinch of salt. Mixing these will create a moist and flavorful batter.

Preheat your oven to 400°F (204°C). Grease a muffin pan or line it with paper liners. In a bowl, whisk the eggs, sugar, and melted butter until smooth. Stir in the shredded zucchini, then fold in the dry ingredients.

Spoon the batter into the muffin pan, filling each cup about two-thirds full. Bake for 18 to 20 minutes until golden brown. Let them cool a bit before enjoying.

Ingredients

• 1 cup shredded zucchini
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 large egg
• 1/4 cup butter, melted
• 1 tsp baking powder
• 1 tsp cinnamon
• A pinch of salt

Cooking Instructions

1. Preheat the oven to 400°F (204°C).
2. Grease or line a muffin pan.
3. In a bowl, whisk eggs, sugar, and melted butter.
4. Stir in shredded zucchini.
5. Fold in flour, baking powder, cinnamon, and salt.
6. Fill muffin cups two-thirds full.
7. Bake for 18 to 20 minutes or until golden brown.
8. Let cool before serving.

6) Blueberry Zucchini Mini Muffins

These Blueberry Zucchini Mini Muffins are a delightful twist on your regular muffin. They are moist, sweet, and packed with flavor. You’ll love how easy they are to make!

Start by grating fresh zucchini. This adds moisture and nutrients to your muffins. Then, mix in fresh blueberries for a burst of sweetness.

You can use a mix of flour, sugar, and spices to create a delicious batter. Don’t forget to add eggs and applesauce for extra moisture.

Bake at 350°F (175°C) for about 15-18 minutes. You’ll know they’re ready when they turn golden brown and a toothpick comes out clean.

Ingredients

• 1 cup grated zucchini
• 1 cup blueberries
• 1 ½ cups flour
• ½ cup sugar
• 1 teaspoon cinnamon
• 2 eggs
• ½ cup applesauce
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Line the mini muffin tin with paper liners.
3. In a bowl, mix eggs, applesauce, and sugar.
4. Fold in the grated zucchini and blueberries.
5. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
6. Gradually add dry ingredients to the wet mixture.
7. Fill muffin tins and bake for 15-18 minutes.
8. Cool before enjoying!

7) Banana Zucchini Mini Muffins

Banana zucchini mini muffins are a delightful and healthy snack. They combine the sweetness of ripe bananas with the moisture of zucchini, making them soft and tasty. You can enjoy them for breakfast or as a treat anytime.

To make these muffins, start by grating zucchini and squeezing out the excess moisture. This helps keep your muffins from becoming soggy.

Mix the grated zucchini with mashed bananas, eggs, and a little milk. In another bowl, combine whole wheat flour with baking powder and cinnamon for flavor. Combine both mixtures and stir until just combined.

Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes. Watch for a golden brown color and a toothpick that comes out clean.

Ingredients

• 1 cup grated zucchini
• 1 large ripe banana, mashed
• 1 large egg
• 1/4 cup milk
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp cinnamon

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Grate the zucchini and squeeze out excess liquid.
3. In a bowl, mix zucchini, banana, egg, and milk.
4. In another bowl, combine flour, baking powder, and cinnamon.
5. Mix both bowls together until just combined.
6. Spoon mixture into greased mini muffin tins.
7. Bake for 15-20 minutes or until golden and set.

8) Paleo Zucchini Chocolate Muffins

Paleo zucchini chocolate muffins are a delicious treat that combines the rich taste of chocolate with the moisture of zucchini. These muffins are perfect for those who follow a grain-free diet. You’ll enjoy a sweet snack without the guilt!

To make these muffins, start by preheating your oven to 375°F (190°C).

In one bowl, mix together almond butter, eggs, maple syrup, and vanilla. Then, add in shredded zucchini to keep them moist.

Next, fold in some cocoa powder and paleo chocolate chips for that delightful chocolate flavor. Once combined, pour the batter into your lined muffin tin and bake for about 20-25 minutes.

These muffins are not only tasty but also kid-friendly. Your family will love the hidden zucchini, and you’ll be happy knowing they’re enjoying something healthy.

Ingredients

• 1 cup almond butter
• 2 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup shredded zucchini
• 1/2 cup cocoa powder
• 1/2 cup paleo chocolate chips

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix almond butter, eggs, maple syrup, and vanilla.
3. Add shredded zucchini and mix well.
4. Fold in cocoa powder and chocolate chips.
5. Pour batter into a lined muffin tin.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.

9) Savory Zucchini Cheese Muffins

Savory zucchini cheese muffins are a tasty and simple treat. They are perfect for breakfast, a snack, or even a light lunch. Combining zucchini with cheese gives these muffins a delicious flavor and a moist texture.

You can make these muffins using grated zucchini, which adds moisture and nutrients. Cheddar cheese brings a rich taste, while herbs like oregano or basil can add extra flavor. For some added crunch, consider mixing in cooked bacon or chopped nuts.

To prepare, you only need to mix the dry and wet ingredients separately. Then combine everything and pour the batter into your muffin tin. Bake them at 350°F (175°C) for about 25-30 minutes, or until golden brown.

Ingredients

• 1 cup grated zucchini
• 1 cup all-purpose flour
• 1 cup shredded cheddar cheese
• 2 eggs
• 1/4 cup milk
• 1/4 cup olive oil
• 1 teaspoon baking powder
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the flour, baking powder, salt, and pepper.
3. In another bowl, combine eggs, milk, and olive oil.
4. Stir in the grated zucchini and cheese.
5. Combine wet and dry ingredients.
6. Spoon the batter into a greased muffin tin.
7. Bake for 25-30 minutes until golden and a toothpick comes out clean.

10) Pumpkin Zucchini Mini Muffins

Pumpkin zucchini mini muffins are a delightful treat perfect for fall. The combination of pumpkin puree and shredded zucchini makes them moist and flavorful. You’ll love how these muffins are sweetened naturally with just the right amount of spices.

To start, preheat your oven to 350°F (175°C). Prepare a mini muffin tin with liners or non-stick spray.

You can mix the dry ingredients like flour, sugar, and baking powder in one bowl. In another bowl, combine pumpkin puree, shredded zucchini, and eggs.

Then, fold the wet mixture into the dry ingredients until just combined. Pour the batter into the muffin tin, filling each cup about two-thirds full. Bake for around 11 minutes or until a toothpick comes out clean.

These muffins are perfect for breakfast or a snack anytime!

Ingredients

• 1½ cups all-purpose flour
• 1 cup sugar
• ½ teaspoon baking powder
• 1 cup pumpkin puree
• 1 cup shredded zucchini
• 2 large eggs

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare a mini muffin tin with liners or non-stick spray.
3. Mix dry ingredients in one bowl.
4. In another bowl, combine pumpkin, zucchini, and eggs.
5. Fold the wet ingredients into the dry ingredients.
6. Fill muffin tin cups two-thirds full.
7. Bake for 11 minutes or until a toothpick comes out clean.