Warm spices like cinnamon and nutmeg bring out zucchini’s natural sweetness, making these muffins a healthy breakfast treat or easy snack.

Serves 2-4


  • ¼ cup extra virgin olive oil
  • ¼ cup honey or maple syrup
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon vanilla extract
  • ½ teaspoon kosher or sea salt
  • 1½ cups grated zucchini
  • 2 cups whole wheat flour
  • 1 cup chopped toasted walnuts or pecans (optional)


  1. Preheat oven to 325°F
  2. In a large mixing bowl, whisk together the oil and honey or maple syrup, then add the eggs and beat well.
  3. Add milk, baking soda, baking powder, cinnamon, nutmeg, vanilla and salt and whisk to blend.
  4. Squeeze excess juice from zucchini with hands, discard juice, then stir in the zucchini.
  5. Stir in the flour until just combined (lumps are fine). Gently fold in the toasted nuts if desired.
  6. Pour the batter into a muffin pan with liners.
  7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Store zucchini muffins in the refrigerator for up to a week or in the freezer for up to 6 months.