Easy Recipe: Healthy Zucchini Muffins

Open a health book, read a wellness magazine or talk to any doctor about which foods are valuable to live a long life and the answer is often a well-colored mix of vegetables. As a cancer survivor and fitness magazine lover, I adapted to a plant-based diet easily. For my family, however, this has been more of a challenge, especially for my 5-year old. So when I heard about the #ONENEWFOOD challenge, I jumped on board. I’m the mom that makes her son try everything, so this is right up my alley. Since we get stuck in a food rut often, the initiative motivated me to be creative and re-introduce foods we don’t eat often. Last week, we enjoyed kale chips daily. This week, we made zucchini three different ways.

Knowing that raw vegetables contain a ton of nutrients and antioxidants, I started there. I figure if my son likes them raw, it’s an easy snack. I cut the zucchini in chip sizes and added a scoop of sunbutter (sunflower seed butter is a great alternative for those with nut allergies) and ketchup as dips. I wouldn’t say he devoured it, but ate enough to call it a minor success.

The following day, I tried shredding the zucchini and roasting it. He dilly-dallied, leaving the veggies for last, but did take two bites. He claimed it was “disgusting” and gave it a thumbs down while he strung it across his plate.


So lastly, I opened up a cookbook of old family recipes, one of which was for zucchini muffins. I tweaked my mother’s original recipe, making substitutions like whole wheat flour, coconut sugar and blueberries. I knew this would be a hit because frankly, muffins are just little healthy cakes. However, knowing that a home-baked healthy cake is healthier than store-bought, packaged waffles, I figured I could sell this as a breakfast item. Of course, he loved it. My husband even thought it was sweet and tasty.

Easy Recipe: Healthy Zucchini Muffins

Easy Recipe: Healthy Zucchini Muffins
Prep time
Cook time
Total time
This zucchini muffin is filled with wholesome ingredients but tastes like a sweet treat for kids of all ages.
Recipe type: Snacks
Serves: 16
  •  3 eggs
  • 1 cup coconut sugar
  • 3 tsp. vanilla
  • 3 tsp. cinnamon
  • ¾ cup extra-virgin olive oil
  • 2 cups zucchini (with peel)
  • 3 cups whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup frozen blueberries (or ½ cup raisins)
  1. Grease/spray cupcake pans
  2. Preheat oven to 350-degrees
  3. Whip eggs until fluffy.
  4. Add other ingredients in order mentioned until moistened. Do not over beat.
  5. Bake 25-minutes on 350 degrees. Cool for five minutes.


Please comment below on your favorite homemade healthy goods? 

Join the #ONENEWFOOD challenge. Check out the other trials and tribulations of mother’s encouraging kids to try new foods, many recipes are included.


  1. Yay mom! 3 different ways is the way to go! I’ve never heard of coconut sugar – but I am trying these this week! The only tweak may be to add some frozen or dried cranberries and chopped walnuts. YUM. Pinning now!

  2. Tell me about coconut sugar! I’ve never heard of it. I made blueberry muffins yesterday and did some substitutions to make them a bit healthier, but I was trying to think of something I could use instead of white sugar.
    You are doing such a great job with this challenge and are really inspiring! I’m so glad you’ve joined us!! (And your son is adorable!)

    • Caryn Sullivan

      Thanks for the kind words. This #ONENEWFOOD challenge was exactly what I needed to motivate me to continue to practice clean eating not just for me, but also my family. So, thank you! Regarding coconut sugar – it is one of the lowest sugar/sweet products on the glycemic index. It is also made from the coconut sap, so has some additional minerals. Most of the coconut sugar brands I’ve seen are unrefined and organic, which really just means that it is much less processed. The brand I use is Coconut Secret.

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