Healthy Zucchini Muffins (made with Olive Oil and Whole Grains)

Healthy Zucchini Muffins

Healthy Zucchini Muffins (made with Olive Oil and Whole Grains)


  • 1/2 cup extra-virgin olive oil
  • 1/2 cup honey or maple syrup, or a combination
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1.5 cups whole wheat flour
  • 1 cup old fashioned oats
  • 4 cups grated zucchini from about 3 medium zucchini


  • Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease liberally with olive oil.
  • Add olive oil (1/2 cup), honey (1/2 cup), eggs (2), and Greek yogurt (1/2 cup) to the bottom of a large mixing bowl. Whisk vigorously by hand or use an electric mixer to mix very well until completely smooth.
  • Add the vanilla (1 teaspoon), ground cinnamon (1 teaspoon), ground nutmeg (1/4 teaspoon), baking powder (1 teaspoon), baking soda (1 teaspoon), and kosher salt (1/2 teaspoon) to the bowl. Mix again until all ingredients are well incorporated.
  • Add the whole wheat flour (1.5 cups) to the bowl and mix using a wooden spoon just until there is no dry flour left.
  • Fold the grated zucchini (4 cups) and old fashioned oats (1 cup) into the mixture.
  • Fill the prepared muffin pan cups evenly with the mixture. I like using a large disher scoop for this.
  • Bake at 350 degrees for 30-35 minutes, or until toothpick inserted in center of the muffins comes out clean.
  • For best results, allow to cool for at least 10 minutes before removing from pan.

Source recipe and image credit

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