When I was a child, my grandfather would have the best zucchini, and my grandmother loved to spoil me with homemade goodies made using zucchini. It soon became one of my favorites, along with corn when it comes to summer veggies. Today I wanted to share a fantastic recipe for Whole Wheat Zucchini Muffins. These are perfect for the entire family and so very tasty.

What is fab about this recipe is that most of the items that you will need, you most likely will already have them in your pantry and whipping these up is so simple. There are so many zucchini recipes out there, but this has to be one of my favorites!

Table of Contents

How To Make Whole Wheat Zucchini Muffins

Below, as usual, you will find a recipe card that you can easily print out and save. I wanted to go through a couple of steps on how to make this fantastic treat. First of all, preheat the oven to 350 degrees. Prepare a muffin pan by greasing the cups with nonstick cooking spray or lining each cup with paper liners.

Combine the unsweetened applesauce, brown sugar, egg, Greek yogurt, and vanilla extract in a large bowl. Whisk to mix.

Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.

Add the zucchini and stir to mix.

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Spoon the batter into the muffin tin, filling each cup 2/3 of the way full. Top each muffin with three chocolate chips.

You will then bake for 30 minutes or until a toothpick comes out clean when inserted into the center of the muffin. Allow to cool in the pan for 10 minutes, then remove muffins to a wire cooling rack to cool completely.

I bet that there Whole Wheat Zucchini Muffins will become a hit in your home as it has in ours. We love to take these on road trips and camping with us for a quick treat.

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Whole Wheat Zucchini Muffins

YIELD: 12 MUFFINS

PREP TIME 15 minutes

COOK TIME 30 minutes

TOTAL TIME 45 minutes

Ingredients

1/3 cup unsweetened applesauce
1/3 cup brown sugar
1 egg
½ cup plain nonfat Greek yogurt
1 ½ teaspoons vanilla extract
1 ½ cups whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 medium zucchini, shredded
2 tablespoons chocolate chips

Instructions

Preheat the oven to 350 degrees. Prepare a muffin pan by greasing the cups with nonstick cooking spray or lining each cup with paper liners.
Combine the unsweetened applesauce, brown sugar, egg, Greek yogurt and vanilla extract in a large bowl. Whisk to mix.
Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
Add the zucchini and stir to mix.
Spoon the batter into the muffin tin, filling each cup 2/3 of the way full. Top each muffin with three chocolate chips.
Bake for 30 minutes or until a toothpick comes out clean when inserted into the center of the muffin. Allow to cool in pan for 10 minutes, then remove muffins to a wire cooling rack to cool completely.