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Zucchini Muffins


makes 24 muffins
Calories: 110 Protein: 3g
Carbohydrate: 20g Saturated Fat: 0g
Cholesterol: 15mg Sodium: 150mg
Dietary Fiber: 2g Sugar: 10g
Fat: 3g Trans fats: 0g

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Rate this recipe 4.6/5 (14 Votes)


  • 1 1/2 c. Hy-Vee all-purpose flour
  • 3/4 c. almond flour
  • 1 c. packed Hy-Vee brown sugar
  • 3/4 c. oat or wheat bran
  • 3 tbsp chia or flax seeds
  • 2 tsp Hy-Vee baking soda
  • 1 tsp Hy-Vee baking powder
  • 1 tsp Hy-Vee ground cinnamon
  • 2 Hy-Vee large eggs, lightly beaten
  • 3/4 c. buttermilk
  • 1/3 c. Hy-Vee cinnamon applesauce
  • 2 tsp Hy-Vee vanilla extract
  • 3 c. grated zucchini, drained (about 2 medium)
  • Chopped Hy-Vee walnuts, optional


Servings 24
Preparation time 15mins
Cooking time 29mins
Adapted from


Step 1

1.Preheat oven to 350 degrees. Lightly coat mini muffin pan with cooking spray; set aside.
2.In a large bowl, combine flours, brown sugar, oat bran, chia seeds, baking soda, baking powder and cinnamon; set aside.
3.In another large bowl, combine eggs, buttermilk, applesauce and vanilla. Stir in zucchini, mixing just until combined. Stir in flour mixture just until combined. Do not over-stir.
4.Spoon 1 tablespoon of batter into each muffin cup. If desired, top with walnuts. Bake for 12 to 14 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove muffins to a wire rack. Cool completely. Repeat with remaining batter.

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