Healthy Zucchini Muffins

What do you do with leftover zucchini?

Bake some super easy healthy muffins that are the perfect snack for both pregnancy and breastfeeding.

These have been approved by my “fussy” kids, so take out the walnuts for a quick and easy “nut free” snack for school lunches.

Zucchini is a popular summer squash that’s pretty versatile and I love it because it can be used in many different recipes.

It’s known to my UK friends as “courgette”.

 

Zucchini Muffin Recipe

Ingredients

  • 2 Eggs (ideally from pasture-raised chickens)

  • 1/2 cup Maple Syrup (replace with PASTEURISED honey for pregnancy & breastfeeding)

  • 1/4 cup Coconut Oil (melted)

  • 1 tsp Vanilla Extract

  • 1/3 cup Plain Greek Yogurt

  • 1 cup Zucchini (Washed, unpeeled, shredded)

  • 1 tsp Cinnamon

  • 1/2 tsp Baking Soda

  • 1 1/2 tsp Baking Powder

  • 2 cups Wholewheat Flour

  • 1/3 cup Organic Dark Chocolate Chips

  • 1/3 cup Walnuts

 

Directions

  • Preheat the oven to 375° F and grease a 12 cup muffin tray with coconut oil. Alternative to greasing, line the tray with muffin papers

  • Grate the zucchini then squeeze it with a paper towel to remove some of the excess water.

  • Melt the coconut oil then with an electric mixer, beat the oil, maple syrup, vanilla and eggs in a bowl. Once mixed add the rest of the ingredients leaving the chocolate chips and walnuts until last.

  • Spoon the batter into the greased muffin tray filling each cup 3/4 full. Bake in the preheated oven for 15-20 minutes or until cooked

What’s your favourite zucchini recipe?

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