• Ashley McGuirk

Healthy Zucchini Bread Muffins

Updated: Feb 6

It’s zucchini season! Yay! With that being said, there are so many tasty recipes to be made while we have these short few months to enjoy fresh, local zucchini. Zucchini is one of my favorite vegetables during the summer months. I love Zucchini mainly because it is so versatile in that you can grill it, bake it, roast it, broil it, fry it etc. It’s easy to like because it can be made into just about anything! I also have to add its long list of health benefits like improving digestion, lowering blood sugar levels and improving thyroid and adrenal function- just to name a few. So, get it while you can during these next few months because we all know how quickly summer flies by. If you’re looking for a special recipe to use zucchini in today I highly recommend this one.

My healthy homemade zucchini muffins are to die for (especially with the optional ingredients). They’re easy to make and even easier to share. Make these for breakfast, a snack, dessert or for your upcoming cookout! Everyone will love them because not only do they taste great but they’re also made with wholesome ingredients like fresh zucchini, oat flour, almond flour, fresh orange zest and dark chocolate. They include a unique summer flavor thanks to the texture of the zucchini and the burst of fresh orange zest. Are you drooling yet? I certainly am.


1 and ½ cups oat flour (I ground up whole grain (GF) oats in my food processor)

½ cup almond flour

1/3 cup ground flax seed

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon chia seeds

1 and ½ cup shredded zucchini (pat to dry with paper towel)

¼ cup organic dark brown sugar

2 tablespoons of raw honey

1 tablespoon unrefined coconut oil melted then cooled

¾ cup NO sugar added organic apple sauce

1 egg + 1 egg white at room temperature

1 teaspoon pure vanilla extract


2 tsp. fresh orange zest

½ cup dark chocolate chips


Step 1

Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with coconut oil- set aside. In a large mixing bowl combine all of the dry ingredients starting from oat flour down to chia seeds. Using a whisk, stir dry ingredients until well combined- set aside.

Step 2

In another mixing bowl combine all wet ingredients. Start with zucchini and end with vanilla. Stir wet ingredients with a fork until well combined. Next, slowly pour wet ingredients in with dry ingredients. Slowly stir with a rubber spatula until just combined (you don’t want to over stir). If you would like to add in the optional ingredients do so now slowly folding in both the orange zest and chocolate chips.

Step 3

Using a 1/3 size measuring cup scoop out some of the mixture and pour into each muffin cup. Top with a sprinkle of additional orange zest or chocolate chips. Bake in oven for 20-24 minutes or until a tooth pick inserted comes out (almost) clean (it’s okay if there are one or two baby crumbs). Let sit in pan to cool for 5 minutes and then dump muffins out onto a clean, dry dish towel. Set each muffin on cooling rack for 15 minutes and enjoy!

A special thank you to @sallysbakeblog for teaching me how to take these beautiful photos!

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until next time,

Stay Sweet