Mini Zucchini Muffins

Finally, here is the zucchini muffin recipe from one of Cole’s lunch box photos a while back. I came up with the recipe through searching many and merging a few that I liked together. I suggest making these as mini muffins though because sometimes zucchini muffins tend to be dense in the middle of the larger ones (I didn’t squeeze out the zucchini either, which may help).


  • 2 cups whole wheat flour
  • 1  1/2 t baking powder
  •  1/2 t salt
  • 1T cinnamon
  • 1/2 t nutmeg
  • scant 1/2 cup brown sugar*
  • scant 1/2 cup white sugar*
  • 2 eggs
  • 1/2 cup canola oil
  • 1  1/2 t vanilla
  • 1  1/2 cups shredded zucchini, about 2 medium
  • 1/4 cup mini chocolate chips or chopped walnuts (optional)

* the original recipes called for anywhere between 1 – 1  1/3 cups of sugar. In an effort to reduce the sugar on the first trial I usually just measure out a little less as to not significantly change the taste



  1. Preheat oven to 425. Spray mini muffin tin
  2. In medium bowl, combine all dry ingredients (flour – sugar)
  3. In a separate bowl, whisk the eggs & oil; add vanilla and zucchini and continue to whisk
  4. (Optional) Add chocolate chips or walnuts to mixed wet ingredients (mine were an afterthought so they went on top and easily fall off while eating)
  5. Slowly whisk dry ingredients into wet mixture
  6. Spoon out batter into mini muffin tins
  7. Bake for 15 minutes
  8. Cool & Enjoy!

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