Healthy Zucchini Muffins Recipe

This healthy zucchini muffins recipe features wholesome ingredients, fresh zucchini, and potatoes baked into golden, tender muffins for a light, savory flavor for guilt-free snacking.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Servings: 12
Calories: 125
Description

This easy, healthy zucchini muffins recipe serves 12 and features fresh, shredded zucchini and potatoes with rich Parmesan and mozzarella, baked until perfectly golden and crisp on the outside with a tender, cheesy center, all naturally gluten-free.

Ingredients
    Dry Mix
  • 1 cup of almond flour (or any gluten free all purpose flour)
  • 1 teaspoon of baking powder
    • Fresh Vegetables
  • 2 medium potatoes, peeled & grated
  • 2 medium zucchinis, grated
    • Biding Agents
  • 2 large eggs, lightly beaten
    • Cheeses
  • 1 cup of mozzarella cheese, shredded
  • 1/2 cup of Parmesan cheese, grated
    • Aromatics & Seasoning
  • 2 medium scallions (or chives), finely chopped
  • 1/2 teaspoon of Italian herb seasoning
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of black pepper
    • For Baking
  • 1 tablespoon of olive oil or melted butter
How to Make Zucchini Muffins (Step-By-Step Instructions)
  1. 1
    Preheat the Oven
    • Preheat your oven to 375°F (190°C).
    • Prepare a standard 12-cup muffin tin by greasing it thoroughly or lining it with paper cups.
  2. 2
    Prep the Veggies
    • Grate both the zucchini and the potatoes using the largest holes on a box grater or a food processor disc.
    • Place the grated zucchini into a clean, absorbent kitchen towel or cheesecloth.
    • Twist the cloth tightly over a sink or bowl and squeeze out every possible drop of liquid until the shreds feel dry and crumbly.
    • Repeat this process for the grated potato, patting the shreds very dry with paper towels to eliminate surface moisture.
  3. 3
    Mix the Dry Ingredients
    • In a large mixing bowl, measure and whisk together the almond flour, baking powder, Italian herb seasoning, garlic powder, onion powder, salt, and pepper.
    • Whisk together until evenly combined.
  4. 4
    Mix the Wet Ingredients
    • In a separate medium bowl, lightly beat the two large eggs.
    • Add the grated Parmesan cheese into the eggs, mixing until just combined.
  5. 5
    Mix the Batter
    • Pour the egg and Parmesan mixture into the large bowl containing the dry flour blend.
    • Using a rubber spatula, gently fold the mixture together.
    • Stop mixing as soon as the dry streaks of flour disappear.
    • The resulting batter will be notably stiff and thick, which is desirable.
  6. 6
    Fold in Vegetables and Cheese
    • Carefully fold the thoroughly dried zucchini and potato shreds into the stiff batter, along with the shredded mozzarella and chopped scallions.
  7. 7
    Fill the Muffin Tins
    • Spoon the mixture evenly into the 12 prepared muffin cups.
    • Press down lightly on the surface of the batter in each cup to compact it slightly, which helps the zucchini potato muffins maintain their structure.
    • Drizzle a few drops of olive oil or melted butter over the top surface of each portion.
  8. 8
    Bake
    • Bake at 375°F (190°C) for 25 to 30 minutes, or until the tops are golden brown and crispy.
    • The muffins are ready when the tops are a deep golden brown, and the edges where the cheese has melted begin to appear crusty and crisp.
    • To confirm doneness, insert a toothpick into the center, and it should come out clean.
  9. 9
    Cool and ServeHealthy zucchini potato muffins with crispy tops and green zucchini bits, perfect for gluten-free snacking.
    • Remove the muffin tins from the oven.
    • Let the muffins rest for about 5 minutes in the pan before transferring them to a wire rack.
    • Serve warm for the best texture, crisp edges with a soft, tender interior.

Nutrition Facts

Servings 12

Serving Size 1 muffin

Amount Per Serving
Calories 125kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 2g10%
Cholesterol 30mg10%
Sodium 160mg7%
Potassium 140mg4%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 1g
Protein 7g15%
Vitamin A 190 IU
Vitamin C 6 mg
Calcium 110 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Remove as much moisture as possible from the zucchini and potato to keep the muffins light and not soggy.
  • Mix the batter just until combined to avoid a tough or chewy texture.
  • Grate cheese from the block so it melts smoothly and creates a crisp, golden crust.
  • Grease the muffin tin well or use silicone molds to prevent sticking.
  • Let the muffins cool in the pan for 5 minutes so they firm up and release cleanly.
Read it online: https://tinakitchen.com/recipe/healthy-zucchini-muffins/

We hope you enjoy making this recipe.

Happy cooking!