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Moist, oil free, healthy zucchini muffins with walnuts

I used to make zucchini bread when I lived on the East coast. Unfortunately, zucchini doesn’t grow well (at least for us) here in wet Hawaii. But Costco has organic ones every once in a while so I get them to augment my garden veggie harvest. The recipe for zucchini bread my step-mom and I used to make called for 1/2 of the amount of usual oil in applesauce. And a fair amount of zucchini as we always had a bumping harvest in CT. I adapted this recipe for muffins and replaced all the oil with applesauce as an experiment. The result? Super moist muffins that are reminiscent of the taste of zucchini bread but with texture of moist banana bread, in healthy muffin forms with lots of oats and omega rich walnuts. I’ll probably tweak this recipe over the years to get a muffin that is slightly more muffin like, but for now I love it.

Healthy Zuchinni Muffins

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Prep Time 20 mins
Cook Time 40 mins
Servings 15 jumbo muffins


  • 4 small apples cooked and blended to make 1 cup applesauce
  • 4 medium eggs
  • 1 cup almond milk unsweetened
  • 1/2 cup maple syrup
  • 1/2 cup sugar
  • 3 tsp vanilla
  • 2⅔ cups wheat flour
  • cup coconut flour
  • 1 ⅓ cup quick oats
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 4 cups shredded zuchinni
  • 1/2 cup chopped walnuts


  • mix wet ingredients in medium bowl
  • mix dry ingredients in large bowl
  • mix wet into dry
  • bake in oven preheated to 350° F for 40 minutes. let cool.
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