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Overhead view of zucchini muffins on silverblue tray where one muffin has it's paper cup opened around it.
5 from 1 vote

Recipe for Zucchini Muffins

Moist and healthy Zucchini Muffins in under 30 minutes.
Course Breakfast
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 Muffins
Calories 232kcal


  • Mixing bowls
  • Wooden Spoon
  • Measuring cups and spoons
  • Grater
  • Paper muffin cups
  • Muffin tin for 12 muffins (or two 6 muffins tin)


  • 1 ½ cups all-purpose flour
  • 1 cup organic granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon Ground Cinnamon
  • 2 tablespoons ground chia seed - mixed with 6 tablespoons water (this is the egg substitute)
  • ½ cup extra virgin olive oil
  • 2 cups zucchini - grated
  • ½ cups raisins - optional


  • Preheat oven to 350 degrees.
  • Mix the chia seed with water and set aside to let it gel.
  • Fill muffin tin with liners
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon
  • Add raisins to a small bowl and sprinkle with about ½ teaspoon of flour mixture. This will help them from sinking to the bottom.
  • In a small bowl, mix together the prepared chia seed mixture and oil.
  • Add the oil mixture to dry ingredients and blend just until combined.
  • Stir in zucchini and raisins, if using raisins. Don't overbeat.
  • Bake at 350° F for 12-15 minutes or until a toothpick inserted in a middle comes out clean.
  • Remove from oven and cool on a wire rack.


Muffins can be frozen after baking. Place in a freezer-safe bag or container, remove air and store for up to 2 months.
To thaw, place on the counter for a hour or so.


Serving: 1Muffin | Calories: 232kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 145mg | Fiber: 2g | Sugar: 17g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg