Honey and Olive Oil Zucchini Muffins

Honey and Olive Oil Zucchini Muffins - simple and delicious, made with whole grains and no refined sugar. 280 calories. | pinchofyum.com#muffins #zucchini #healthy

Zucchini muffs! Like more PLEASE.

They’re big, puffy, and crackly on top, and beautifully moist and deliciously sweet inside, and perfect for all your Monday breakfasts and second breakfasts. And Wednesday lunches and post-lunch snacks and Friday afternoon munchings and Sunday bedtime treats. No one can be everything to everyone all the time except I’m 99% sure these pups can be.

So we were at the cabin for two weeks, and now we’re back! It’s sad to be done with vacation because I love love loooove vacation. Also: sun. My tan lines are out of control and I secretly really like it, because if you ignore the lines it’s just TAN. But all that being said, it feels good to be back in our little love nest of a home.
Honey and Olive Oil Zucchini Muffins | pinchofyum.comOne thing: the cabin kitchen is about 80 times nicer than our humble yum sweet home kitchen. It features all the best appliance brands with little warning alarms, bells and whistles, and every kind of built-in schnazzery, but somehow I’m still really happy to be back in my tiny + outdated personal cooking space. Me and the orange cabinets and the no dishwasher and the mystery fridge that was rescued out of the depths of the basement… we all do just fine together.

I made these muffins about fourteen million times while we were at the cabin this year because 1) summer joy is watching the sun rise over the lake with a pot of coffee and a plate of fresh muffins by your side, seeeriously, 2) all the zucchinis are here there and everywhere, and 3) I was trying to develop a zucchini muffin recipe to fit my tastes and my new sugar selective thang. Requirement: must still be absolutely delicious.

Healthier muffins? I hate to say it, but they are almost always blech in your mouth. Oat flour, take your gummy, dry, heavy self and go back to where you came from. Through the millions of test muffins that came through the kitchen over the last few weeks, there were a few batches that my sweet family choked down (“No, really, they’re pretty good!” –> that’s called Minnesota nice) and then there were a few batches that made their way down to the lake to fulfill their ultimate destiny as duck food.

High expectations is the name of the game here. I refuse to take part in the eating of muffins that is not a completely spectacular experience, even when they’re made without the regular muffin heroes (shug and flour and butter), hence the fourteen million attempts and good news: the eventual WIN!

Honey and Olive Oil Zucchini Muffins - simple and delicious, made with whole grains and no refined sugar. | pinchofyum.com

When I eat a muffin, I want big puffy tops, moist texture, not too dense and not too light, and light golden brown. And then I get obsessed and keep adding and subtracting and tweaking and sampling the recipe until all my hard work (ahem, muffin-gorging) pays off they turn out just how I want them.

Also known as I get very lucky. Also known as Very Yummy In My Tummy.

These big boys are all that and more. They are everything my food-loving heart wants from a healthier muffin:

  • made with whole wheat flour (only half because if you’re being honest with yourself, using all whole wheat flour in muffins Does Not Taste Good but half is very doable and delish)
  • moistened with light tasting olive oil (taking a cue from my all-time favorite healthier pumpkin muffins and OMG I just got the excited chills for fall)
  • and sweetened with natural sugars (real maple syrup, the kind that comes out of a tree, and raw honey because it’s suuuh guuud)

Did I want to glaze these with the maple glaze from that healthy pumpkin muffin recipe? Yes. Am I completely stumped on how to make a glaze without refined sugars? Yes. Please help me if you know the way. It’s the one sugar thing I can’t seem to figure out.

I’m telepathically willing you all the best zucchini muffin making on this first Monday in August (whoa). Can you hear me in your head? Just listen really close. I’m saying: healthier honey and olive oil zucchini muffins for life.

Honey and Olive Oil Zucchini Muffins - perfectly moist and sweet with puffy tops! and healthy with whole wheat, olive oil, and no refined sugar. | pinchofyum.com #muffins #zucchini #healthy

4.8 from 24 reviews
Honey and Olive Oil Zucchini Muffins
Serves: 15-16 regular sized muffins
  • 3 cups grated zucchini (I used about 2 whole zucchini)
  • 2 beaten eggs
  • 2 teaspoons vanilla
  • 1 cup olive oil (light or mild tasting)
  • ⅔ cup real maple syrup
  • ⅓ cup raw honey, softened
  • 1½ cups whole wheat flour
  • 1½ cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  1. Preheat the oven to 350 degrees. In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed; set aside.
  2. In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Stir to combine and make a well in the middle. Pour the wet mixture from step one into the well and stir just a few times until barely combined. Overmixing makes the muffins tough and hard, so I try to limit myself to 15 big around-the-bowl stirs.
  3. Pour the batter in a muffin tin greased with nonstick cooking spray or lined with paper cups. You should be able to get 6-8 jumbo muffins or 15-16 regular sized muffins. Bake for 20 minutes or until the muffins are golden brown and the tops spring back when you press on them.
You can definitely get by with less sugar in this recipe by reducing the amount of maple syrup and honey. However, I liked the combination of both sweeteners together much better than either one of them on their own (for both taste and texture), so keep both if you can.

Nutrition facts are for 1 muffin when you make them “regular sized” (15-16 in a batch).

Nutrition for Muffins

PS. This is completely unrelated to muffins, but you all are home geniuses and I love polling you for your expertise on these things.

We are finally getting around to re-painting and de-gunking our (currently magenta, thank you very much previous owner) front door this week. The door is very old and heavy and extremely beautiful and I l-o-v-e it, other than the very bold, almost-red-but-not color. Unfortunately I think it’s too far gone to remove the paint and try to refinish the wood, at least for our limited DIY selves, so we need to pick a new door color.

Yum Sweet Home: Homebuying Moments | pinchofyum.com

Our house is white and our shutters are black, or brown, or just sort of plain, so right now I’m leaning towards a coat of cobalt or navy blue for the door. I have visions of a cute yellow-white wreath tying it all together and being just totally old house meets modern style adorable and picture perfect. Is this a good or horrible idea? Sometimes I can’t decide if I should listen to myself. Anyone done blue and regretted it? Don’t tell me. Except do. I need your house help.

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  1. Your photos always make me hungry, and these muffins are just perfect! Your were describing the muffins and I almost smelled them :)

  2. Mmmm… and now I want some zucchini muffins. I know what you are saying about blech muffins. I have come across a lot with our gluten/dairy/egg free family.

    I think Navy blue would be beautiful. But, I have complete inability of making a decent looking home. Like complete. It is sort of sad since I am an artist.

    • Debra… your post made me laugh. I am a graphic designer with a great sense of color, but when it comes to decorating, I am a complete flop. And, I can’t commit to color. It’s too permanent. So almost my entire house is boring Antique White. Go figure. :-/

  3. I think navy would be great! Also a deep dark red would go beautifully. I saw a white and black house the other day with a bright yellow door and it definitely did not work, so stay away from that!

  4. Barbara Linde says:

    Good, I was hoping you’d come up w/ something w/o refined sugar. I read your post about your 60 adventure w/o refined sugar and decided to try it in my own way. 1st week 1 day w/o it, 2nd week 2 days ect… . I will diffidently need great tasting recipes that don’t use the stuff


  5. I have a TON of zucchini right now so I’ll definitely be whipping up a batch of these!

  6. 1. It sounds like you eat muffins just like I do (and cookies, for that matter): as meal replacements until they’re gone!
    2. These muffins sound so delicious and I can eat lots of them because they’re healthy, right?
    3. Instead of a glaze, what about just eating them warm and drizzling on some more honey? And a little butter if you’re feeling adventurous… mmm.
    4. I love the idea of navy or cobalt for the door! It’d look great with the white! And it is a super gorgeous door.

  7. These look great; can’t wait to try! Is the nutrition info for a jumbo muffin or a regular-sized muffin?

  8. Yes, yes yes! A good healthy muffin recipe. These are rare! Thanks!

  9. Love the photo of you holding the muffin tin! Next time I have a plethora of zucchini, I am so making these :)

    I vote navy for the door. I love navy, yellow, and white together!

  10. Lindsay, I’m reading your lovely post about healthy zucchini muffins as I’m drinking my coffee, and choking down one my own (test batch #2) healthy zucchini muffins. I tried the oat flour thing (ground up in the blender) and each of my muffins weighs about two pounds! Haha! Talk about dense! Think I’m going to skip test batch #3 and just make yours! Love, love, love, following your blog. Thanks for all you and Bjork do to share your wisdom with us!

    • Gosh, the oats! It’s like they turn to bricks in the oven. I felt like I even ground them up so well, nice and fine and light, but I think it’s just too heavy for muffins. I’d be curious to know how to successfully use oat flour, though, because there has to be SOMETHING it’s good in, right?

  11. I was really interested to read this recipe, Lindsay, because I tried making some healthy zucchini muffins a couple of weeks ago and they were a COMPLETE FLOP. Absolutely awful. I tried to convince myself they were okay and ate my way through about 3 before dumping the rest in the bin. So …. thanks for doing all the dirty work and eating all the previous bad versions of these because now I don’t need to do it!

    • Oh man. Isn’t that the worst? I always need at least a few tries before getting a baking recipe that’s good enough to share. That’s why I stick to cooking for the most part these days! :)

  12. We usually make zucchini breads with our garden surplus, but these healthy little muffins are a great idea. We’ll give them a try!
    I have a very similar, very old door. Not too exciting but we painted ours a matte black with brushed nickle( I think?) hardware. conservative and quiet, but nice.

    • Conservative and quiet is our style motto. hahaa. :) I guess I never thought about black but now that you mention it… maybe I’ll look at that. Because with some colorful flowers and nice green grass around the front, that could totally work.

  13. I’m on a huge muffin kick these days and also wondering what to do with all this zucchini!! Man, you really saved the day.

    I vote cobalt. I mean, originally I would have voted magenta! But if you hate it, then I’m going to say your cobalt idea is far superior. Share pictures!! πŸ˜€

  14. These muffins look amazing – I love baking with zucchini! And I love that they are healthier – I’m always trying to healthify my baked goods, especially when it comes to breakfast! I feel the same way about my tiny apartment kitchen…whenever I’m at my parents house in their big fancy kitchen, I think I’m going to want to bake a million things – but I end up missing my kitchen!!

  15. I’d also like to know the serving size for the nutritional info given?

  16. Mary Kay says:

    A good healthy muffin recipe. Can’t wait to try it. Thanks, Lindsay!

  17. I like the recipe in general but 1 cup of oil for a batch of 12 muffins would be too much for me – I’m going to try substituting 1/2 cup of apple sauce and using just 1/2 cup of oil. I’ll let you know the outcome…

    • Sandra Lea says:

      Alison, I was thinking the same thing about the oil. Let me know how it goes with the applesauce.

      • Good luck with the applesauce – I think they will still taste great! I decided to keep “the full amount” of oil as a traditional recipe since I was playing around with the sugars and the flour… there’s only so much healthifying before it starts tasting a little weird to me. :)

        • Sandra Lea says:

          I made these yesterday using a half cup applesauce and a half cup olive oil. I also increased the cinnamon to 2 teaspoons. They came out just perfect, so light and fluffy and moist. This recipe is definitely a keeper.

  18. Ooooo, yes to the navy blue door! Or even navy shutters and a bright younghouselove.com-esque front door :)

  19. About the front door. . . my vote, a fantastic purple (no really, I’ve seen it, very cool) or an amazing red, or aqua (you know, the “in, really cool” aqua). To me, the door is a hint of what is to come. . . so it should be a bit of a “sneak-peek” of what is in the inside of your house. So peruse your interior. . . that’s all.

  20. These muffins look perfect! And I vote cobalt. :)

  21. Healthy muffins are the best! It’s like dessert for breakfast. I like how you used natural sugars and olive oil. Being creative in the kitchen is a must as well, so bravo for experimenting until you got the perfect fluffy muffins to share with us.

  22. P.S. You mentioned you were skeptical about hand in images in your amazing food photography book. Well, you pulled in off nicely for this recipe. It adds a warm, inviting touch to the muffins.

    • Thanks Matt! I’m usually more okay with it if the hands aren’t touching the food. That being said, I just took one photo yesterday of my hands cutting up some spinach… so I guess there are no real rules. :)

  23. Janet Harper says:

    Those muffins look awesome! I just painted an old bed with Annie Sloan Emperor ‘s Silk (red) Chalk Paint with dark wax in nicks and crannies….that would look wonderful for your front door. Lots of character!! Anyone else try Annie’s Chalk Paint?

  24. No dishwasher!? I don’t know how you do it. That makes your recipe creation 10x more impressive, and I was already impressed!

  25. These look great! I’ll be making them soon.
    I think a blue door would be great…though when I was reading quickly I read the bit about the yellow/white wreath and thought you were gonna do a yellow door and now I think I pastel yellow would be so pretty, too!

  26. Wow! Printing and running to turn on the oven! These look great and I have everything in my pantry to make them! Yay me! And yay you for the amazing recipe! Tell the ducks thank you for sacrificing plain boring bread in place of muffins while you were batch testing. πŸ˜‰

    My vote for the door is blue!!

  27. I am a huge fan of muffins with big puffy tops too – specially ones with honey and maple syrup instead of sugar! These are gorgeous Lindsay!

  28. Love that you are using raw honey for baking…gonna try this recipe soon, I have some raw local honey to use, thx! I would also like to see more “no refined sugar” recipes…….And for the door, I love red doors, but I am thinking a navy door to accent all your other fave colors, like yellow, teal..red….endless for a blank traditional slate. That way you can have any color on your door that you would like for any season or mood. And Navy shutters……But if you are more adventurous, I agree that the younghouselove.com “teal or red front door” looks nice. But NOT the yellow one!!! It is too loud!!!!!! Do you have a porch or steps at your front door? You can also accent with colored planters/pots, bench or chair cushions….

  29. Stardancer says:

    I think navy or a similar deep blue would be amazing. But I am always biased in blue’s favor.

    Thank you for a) a healthy muffin recipe and b) admitting that eating healthy–and still enjoying your life–isn’t always easy. I like the idea of feeling better through eating better, but so many healthy recipes are…well…I’ll be honest and say that I’d rather feel less good but really enjoy my food than the other way around.

    But I think I’ll try these. Maybe I’ll be able to skip the feeding-the-ducks testers!

  30. I’m not much of a sweets kind of person but I’ve never ever heard of a zucchini muffin before! That being said, they do look very nice and crumbly. As for the door, I kinda liked the color it was now and it’s a really nice looking heavy door. I would have gone the yellow route with a blue hanging decor!

  31. Sandra Lea says:

    Blue is nice but too common, my vote is for a purple door. A nice deep, dark purple.

  32. These Zucchini muffins look great, and I love that they use honey too! My Dad was a beekeeper, so honey got incorporated in a lot of recipes instead of white sugar. Love that! Why not try using good Grade A Maple Syrup in making a simple confectioner’s sugar glaze to drizzle lightly over the tops of muffins? (We used to drizzle Maple Syrup over Vanilla ice cream when I was a kid!) Happy Baking! =D

  33. P.S. I think you should try out a deep “Aubergine” (Eggplant deep purple) color for your front door. HGTV website has some great color-pairing ideas for front doors, and accenting the front of your home with paint colors! =D

  34. Thanks for the muffin recipe. I love zucchinni bread so this option is wonderful.

    I used to have a dark blue door to go with my blue and white brick house. I think cobalt blue would be great. I just recently changed my door color to red. Nice thing about painting a door is if you don’t like it, it’s easy to change. I would have gone purple or aquamarine but my HOA says no.

  35. Bhavana Gupta says:

    Great recipe! If I wanted to use actual sugar, any idea on the amount? Or a mixture of honey, brown sugar, regular sugar? Don’t have access to real maple syrup

    • Good question – I’d use a cup of white sugar instead (although then again, I rarely use the full amount of sugar in a muffin recipe… so less would probably be fine).

  36. Ugh, I just had the worst experience with trying to make vegan, gluten-free zucchini muffins this weekend. Yours look so amazing, and I’m inspired to try again once I can bear to turn the oven on! Thanks so much for sharing :)

  37. Yup, these do look very yummy yummy in my tummy. I keep forgetting that I need to make zucchini…something bread related and this post reminded me! Thanks!

  38. I love that you made a better for you muffin without sacrificing flavor! Thanks for ‘taking one for the team’ and test tasting so many muffin batches to bring it the perfect muffin!

  39. These sound perfect, muffins are sooooo sensitive, if you try to get TOO healthy…they just aren’t even worth it! Sounds like these have a great balance of healthy AND delicious.

  40. It’s not surprising to me to see so many zucchini posts flying around lately (it IS a summer squash after all) but I’m so pleased to see so many involving using zucchini in baked goods! It’s so versatile I wish we used it in American cooking more!

  41. What a great recipe, thanks! I’m going to try them with coconut oil (only because I don’t have any light olive oil), I’ll let you know how they turn out

  42. so my neighbors keep giving me zucchini and now I’ve found a great way to use it up – yum!!

  43. Had some zucchini I have been needing to use up so I just made these muffins! They are terrific! Love the perfectly shaped dome tops. Been loving your refined sugar-free recipes. :)

  44. I agree — most healthy muffin recipes yield dry tasteless muffins, so I’ve got to try these seeing as I’m a carb freak!

  45. I think either blue would look great, but I’d go with the cobalt blue for an extra pop of color. The yellow and white wreath would look amazing with the choices you’ve narrowed it down to. Either would be a huge improvement over the magenta! Pinned this lovely muffin recipe too…

  46. Jeannette says:

    I only drink iced coffee….all year round! yummm!!!!

  47. … i totally agree that sometimes “healthy ” things can taste not-so-great lol… SOOO i must try these muffins if they are as good as you say!… you always totally sell me on how well you describe food… makes me actually taste it! πŸ˜‰

  48. Wow! These look yummy! To be honest, when I read about your life without sugar I was a bit scared for the changes that that will suppose, but I like very much the way you are doing it: no to processed sugar, but YES to real whole foods, and I love it! That’s the way I’ve been trying to live for a while now, and you make it easier with this yummy lovely recipes :)

  49. Loving these! Such a simple recipe!

  50. These sound fabulous Lindsay! For the glaze, I agree with some of the commenters above – maybe just a little drizzle of honey? I’ve never actually had zucchini muffins before but I’m ALL about the veggies so I am going to pin these and give them a shot! For your front door, I love the idea of doing it blue with your yellow/white accent wreath. It sort of reminds me a bit of a nautical colour scheme, and I’m a huge sucker for that! (And as much as I love magenta, I agree that it’s just not a great colour for doors!) :)

  51. Great recipe for zucchini season! Pinned!

  52. Cobalt or something blue-black would be great. The red door could be a burgundy instead og magenta but the blue black/ dark blue will be more ‘neutral’. Clean looking. The warmth and colour can change as the wreath can change with the seasons.

    The muffins look fab. Thank you for posting. (Read sigh of relief that I can still eat muffins). Olive oil is great. Coconut oil would work for a granola but too heavy for a muffin. Having said that, coconut oil and oat flour would likely turn this recipe into great granola bar snacks.

    Thank you again and good luck with the renos. Amazing how much energy picking paint colours can consume. (Lol)

  53. Hi Lindsay. Have you tried White Whole Wheat flour. It has the same nutritional profile as regular whole wheat but is much lighter and milder tasting. Here is an article from the Whole Grains Council that explains the difference.


    I have completely converted my pantry – there is no white flour anywhere anymore. I use it for everything.

    • I have! I just don’t usually buy it so I don’t think of it. I should get some. I also usually have great results with whole wheat pastry flour – much lighter than the traditional whole wheat flour. :)

      • It is not always easy to find (especially if you are looking for the organic variety) – I usually buy it online and store it in the freezer. I also noticed that one of the posters commented above about coconut oil. I love baking with coconut oil. I just made blueberry muffins with lemon zest with white wheat flour and coconut oil. YUM!

  54. i vote for cobalt too..and these muffins look gorgeous

  55. Pitch Blue or Green Blue by Farrow and Ball are 2 of my all time fav colours so I’d probably wind up going with one of those :)

    I had a zucchini muffin in Canada when I was 14 (so um, over half a lifetime ago). It was the best muffin I ever ate. I never found another like it. I am definitely making these so I will let you know!


  56. A confectioner’s sugar substitute does seem like a tough one! Have you thought of trying maple butter? (Do you have this in the US?) I bought some at the farmer’s market recently and feel like it might set up nicely as a glaze if it was thinned a bit. These muffins look delicious and I can’t wait to make them!

  57. These muffins look. awesome.

  58. These muffins look amazing!!!! And I really want to try it, but my kids won’t eat zucchini muffins unless they are chocolate. Do you think I can whip up the whole batch and add cocoa to half of it for them? If so, how much do you think I would need?

  59. I changed your recipe slightly…no zucchini but I have a ton of yellow and delicata squash…also couldn’t find my shredder so just blended squash with other wet ingredients…also added nutmeg. My husband said “these are really good!” :-)

  60. Thanx for this! I made half of the recipe because I wanted to experiment like I tend to do when I get a new recipe. Instead of wheat flour I used almond meal since I want the extra vitamins and I used agave syrup instead of the honey. They rose beautifully and look lovely with the chopped pecans that I sprinkled on top. Were moist but not too sweet. Next time I’m going to add some ripe banana to supplement the sweetening elements I’m replacing.

    This one is a keeper!

  61. The muffins are delicious. We have a bumper crop of zukes right now. Thanks for the recipe.

    Re your door: get some paint chips and cut them into rectangles ( ie door shapes). Stand across the street from your house and hold them up so they “cover” your door. You’ll get a very good idea of what things will look like. Have fun.

  62. Made these this morning, it made a lot of batter, and I got 6 large muffins and 3 mini breads out of it, found them a tad dry, but am pretty sure I cooked them a little too long, had Teflon pans, will try again, and cut the time down by 5 minutes and go from there, love the idea of this recipe, we, too are trying to cut way down on sugar, and my garden is full of zucchini right now, and here in Vermont, our maple syrup is very plentiful, on to the next batch another day….thanks for sharing….

  63. I made these yesterday, and they are delicious! Thank you for understanding that there is a fine line between I’m-so-whole-wheat-healthy and I’m-so-dense-your-jaw-hurts.

  64. Hey, just made these and they are so light!!
    I am surprised that they don’t taste sweeter, although I didn’t have raw honey at home so I had to just use normal honey I wonder if raw honey is sweeter?
    Thanks Lyndsey

    Melissa xx

    • I don’t think raw honey is necessarily sweeter – they are a little less sweet than the average muffin just because even though I was using raw honey and real maple syrup, I didn’t want to use too much. But easy to add more! :)

      • Hi Lindsay!
        I was thinking about your glaze idea- without using processed powdered sugar. I read your recipe for the glaze with the pumpkin muffins (hell-O delicious!) Have you tried grinding your own sugar? You can “powder” any kind, stevia, coconut sugar, sugar in the raw, maple sugar (especially delicious if you use syrup!)… add a bit of arrowroot powder or cornstarch to the blender at the same time, this will help with the setting later on. I would also seive my ‘powdered sugar’ before putting it into my final container, to get out the big bits. Worth a try?
        I’ll be trying theseuffind this week! Just made the crust less zucchini and corn pie!

  65. Jacqueline says:

    I will make these today. I have a friend who is remodeling. She said gray and yellow are in. Maybe a charcoal gray door with a wreath of grays, green and bright yellow.

  66. I just had to stop by and tell you I made these this evening and they were fantastic!! I added dark chocolate (53%) chips to half the batch and they were even better!

    This was a well-timed recipe, since I was just at my in-laws’ this weekend and my father-in-law insisted that I take two of the biggest (like, county-fair-contestant big) zucchini home with me. I made two batches and still have shredded zucchini in the freezer–but I’ll be happy to pull this recipe out again in the winter and use it up!

    Thanks for sharing!!

  67. Last night, I made some of the granola, which was of course amazing!! This morning, I decided to try out a batch of these babies, and sprinkled some of that amazing granola on top… holy geez. These aren’t going to last long.

  68. Just finished making these. I substituted applesauce (actually just pureed fresh apples since I didn’t have actual applesauce on hand) for 1/2 of the olive oil as I do for most of my muffins. They turned out very delicious, light, and moist! I made a double recipe (we are up to our eyebrows in zucchini right now!) and put raisins in 1/2 of the batter too. Yum! Thanks for the recipe!

  69. I’m usually partial to red front doors but I think the navy or cobalt would look great if you have brown shutters. Brown and blue compliment each other!

    Now on to these muffins. They look amazing, Lindsay! I love using honey in so many things, from tea to baking to drizzling it over my cereal. And I’m swooning over the use of olive oil. β™₯︎

  70. Thank you for the recipe…the muffins look delicious! You have probably painted your door by now, but I would suggest navy blue or a plum/dark burgundy color.

  71. This morning my two-year-old woke up at 5 am, so we made muffins. Obviously. Because of my mismatched kitchenware, I made 12 regular muffins and 17 mini-muffins. The smell of baking awakened the four-year-old, and soon the nine-month-old decided to join the party. We all had muffins for breakfast. My husband eventually rolled out of bed and grabbed a muffin for the road.

    Math question: If my husband ate one muffin, I ate three muffins, and the baby ate a mini muffin, how many were left at the end of the day?

    Answer: one. One lonely muffin. Those boys were like rabid wildebeests. Every time I turned around, they were climbing on the counter, frantically pawing the tupperware with small amounts of drool dangling from their muffin-crumb-encrusted lips. I’m not sure if this means I love this recipe or hate it. Seriously, they ate 23 muffins today??

  72. I make a glaze/frosting that is yummy. Just mix cream cheese with pure maple syrup. Depending on your desired consistency you can add more or less maple syrup. You can also add a touch of milk if you have get the flavor you want, but need the glaze a bit thinner.

  73. I just made these this morning, and I’ll admit I was a little disappointed. I substituted half the oil with applesauce as someone else commented, but they came out so heavy! I only ate one, but my stomach told me that was enough oil and now I feel kind of bleh. Not really what I was looking for in a healthy muffin. :(
    Any suggestions?

    • I wouldn’t use the applesauce, or maybe go with just a 3:1 ratio of oil to applesauce instead of a 1:1 ratio, or don’t use the applesauce and just reduce the oil.

      • I didn’t touch these muffins for a while, but a couple of days later I was running late and grabbed one for breakfast. They were still a little too dense, but they were a lot yummier after letting them hang out for a bit! I have faith in your baking skills so I think I’ll remake them with your suggestions.

  74. I made these for my coworkers and they LOVED them. One coworker admitted they were the best zucchini muffins of his life! They were so moist and the spices were great – they made my whole house smell like Fall when I made them. Thank you Lindsay!

  75. Hi! These were just amazing!!! I’m eating one as i type this! Yum!!! Just one question I was out of whole wheat flour so I used whole wheat pastry flour, would that make any difference to the texture or density?

  76. hi – these are AMAZING!! have you tried freezing them? thanks for the feedback!

  77. Hi Lindsay, I love your blog! I used this recipe and added some orange zest, my housemate said they were so good “you must have used loads of butter” – there’s a post about it on my blog http://magpieblondes.com/ please check it out!

  78. Thanks for the recipe. If I were to use sugar instead do you think it would alter it too much because of the liquid component being missing from maple syrup? Thanks.

    • I don’t think so – usually I can swap sugar for alternative sweeteners like honey or maple syrup pretty easily in recipes. Let me know how it goes!

  79. These muffins turned out perfect! I added some walnuts, but otherwise followed the recipe almost as written. ( I didn’t have raw honey, so I just used regular honey.) They were nice and moist and delicious. Didn’t miss the sugar at all…. the honey and maple syrup added enough sweetness, and I will definitely make these again. I was a little unsure how much zucchini to buy, but used one larger zucchini (about 10 inches long) to make the 3 cups for the recipe. I filled the muffin cups to the top to make exactly 12 muffins in my stoneware muffin pan sprayed with canola oil spray and I baked them for 22-24 minutes. The muffins did not stick at all. Thanks for this terrific recipe!

  80. These were some of the best muffins I have ever had! Thank you so much for sharing the recipe :)

  81. I normally love making your recipes, but I don’t love these because they taste too much like olive oil. I’ll probably put jam on them or something. Maybe I should have used a better quality olive oil, but I just used what I had on hand.

  82. These exceeded my expectations. Delicious. I used coconut flour instead of wheat and it worked just fine. Very tender and moist

  83. I am not super familiar with different types of olive oil, and I used the EVOO I had at home, and they weren’t as good as I’d hoped. I should’ve taken note to buy light or mild tasting olive oil like the recipe says.

  84. I didn’t have Whole Wheat Flour – so I added a cup of ground flax to the AP I had on hand. I also used a blend of Olive Oil, Canola Oil and Apple Sauce for the fat. Glazed the tops with honey and added a good dash of cocoa powder to give a sweet aroma. I found the muffins had an amazing texture. Great tip not to over mix.

    My only critique would be you could used less salt.

    Excellent recipe, will be making this again and again.

  85. Hello!
    congratulations on your website πŸ˜€
    Regarding the recipe, can I use only whole wheat flour? instead of the all purpose?


  86. Hi! I just made these and they are AMAZING! Flavorful and moist. I ended up making a second batch with the rest of my zucchini…do you know if we can freeze them. I know someone asked you a little while ago, but you had not tried freezing them yet. Any follow-up to that? Thanks so much for your fantastic recipes!

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