Feel-Good Zucchini Muffins Recipe - Pinch of Yum
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Feel-Good Zucchini Muffins

85 reviews / 4.8 average

The BEST healthy zucchini muffins – made with all the yummy feel-good ingredients: oats, zucchini, dates, maple syrup, and olive oil. Just blitz up in a blender and pour!

I guess zucchini muffins don’t have to be made with wholesome ingredients in the easiest possible way (hi blender), but honestly, when they taste this totally yummy and addicting, why wouldn’t you?

These zucchini muffins are both dense and springy in just the right balance – not heavy, not overly sweet, just wholesome and filling. And this is going to blow your mind because they are made with the following ingredients:

  • rolled oats
  • zucchini
  • dates
  • maple syrup
  • olive oil
  • eggs

That’s right: a delicious zucchini muffin with no flour, no butter, no sugar.

Which works really well for the feel-good part, especially when you’re feeding them to your kiddos, snacking on them 24/7, and eating at least two every time you pop the lid on the muffin container.

Watch How To Make These Zucchini Muffins

Zucchini muffins in a pan.

Running all your ingredients through the blender (yes, that’s what we’re doing) isn’t exactly a classic baking move, so if you are wanting a more traditional zucchini baked good situation, I have some other ideas for you, like lemon olive oil cake with zucchini, lemon poppyseed zucchini muffins, and/or cinnamon sugar zucchini coffee cake. I love the ease of the blender though, and have even used a food processor to make a similar recipe for these bars.

But if you like recipes that are:

  • Easy
  • Wholesome
  • Naturally gluten free
  • Naturally refined sugar free
  • Feel-good for the bod

… then this is your zucchini muffin.

Zucchini muffins in a pan.

Also: if you’re into this healthy / easy / feel-good muffin thing, you’ll probably also like these banana bread muffins, and these pumpkin muffins which follow the same no butter – no sugar – no flour guidelines and are also wholesome and highly delicious.

But stay focused.

Grate your zucchini now. Get out your muffin tin. Zucchini muffins and good feelings, straight ahead! ♡

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Zucchini Muffins sprinkled with chocolate and sugar.

Feel-Good Zucchini Muffins

  • Author: Lindsay
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x


The BEST healthy zucchini muffins – made with all the yummy feel-good ingredients: oats, zucchini, dates, maple syrup, and olive oil. Just blitz up in a blender and pour! YUM.


  • 2 cups rolled oats
  • 8 medjool dates, pitted (about 3/4 cup)
  • 1/2 cup olive oil
  • 1/4 cup real maple syrup
  • 12 zucchini, grated (about 2 cups total)
  • 2 eggs
  • 1 teaspoon baking soda
  • pinch of sea salt and/or cinnamon (optional)
  • chocolate chips (optional, for topping)


  1. Preheat the oven to 350 degrees.
  2. Mix all ingredients in a blender until a chunky batter comes together.
  3. Pour batter into a greased or lined muffin tin. Sprinkle with chocolate chips. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
  4. Sprinkle warm muffins with sea salt if you’re into that kinda thing. Serve warm or cold ALL DAY LONG. ♡


I recommend reserving a little bit of the grated zucchini, blend everything, and then add the last bit of zucchini so it doesn’t all get too pureed.

Chocolate chips contain refined sugar, which maybe isn’t a big deal if you have, like, 7 of them on top of the muffin. But if you are trying to keep these COMPLETELY refined sugar free, be sure to skip the chocolate chips on top and opt for cacao nibs, toasted coconut, or chopped nuts instead.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Cuisine: American

Keywords: zucchini muffin, healthy zucchini muffin, zucchini recipe

One More Thing!

This recipe is part of our collection of easy zucchini recipes. Check it out!

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  1. Pinch of Yum Logo

    I started eating soft food again as a way of starting my weight loss process. Maybe I’ll look into ordering some food with Zucchini in it. Or better yet, visit my local farmer’s market and perhaps pick up some Zucchini, brown it in the oven with melted cheese, and dress it in sub bread with delicious Italian Tomato sauce. Happy Friday. 🙂

  2. Pinch of Yum Logo

    This couldn’t be better timing! This summer my girls (5,8) planted their first garden and we grew some huuuge zucchinis. I have been meaning to look up a recipe so we can use them up! I am going to make two batches – one for now and one to freeze! Your note #2 cracked me up, with, like, 7. lol

    1. Pinch of Yum Logo

      Hi ,
      I made this today and loved the flavor ! Mine was a bit soft overall and was sticking to the paper cups . Just wasn’t sure how the consistency should be after baking .

      1. Pinch of Yum Logo

        I had the same problem.
        They are so mushy I can’t even hold them.
        Would adding some flour help with the consistency? But how much to add?

        1. Pinch of Yum Logo

          I too found these to not be muffins as they didn’t hold together. Just cooked oats. I can’t understand why with 2 eggs in there. Any ideas?

          1. Pinch of Yum Logo

            Hi, Jill! It’s hard for us to say without seeing your batter. We haven’t heard issues of this before. If you give this a try and it happens again, let us know!

        2. Pinch of Yum Logo

          I just made these and had the same issue. I actually squeezed the water out of the zucchini thinking it would help but it didn’t.

  3. Pinch of Yum Logo

    Are there supposed to be eggs in the recipe? In your post you mention eggs, but there aren’t any in the recipe itself.

      1. Pinch of Yum Logo


        I see you’re like me sometimes. Getting too excited about publishing new content and anxious to see how many shares a post gets. Good thing to know I’m not the only one who feels that way. That’s a good thing! 🙂

  4. Pinch of Yum Logo

    Hi Lindsay! I would like to try this, but I have a quick question…in the text you mention eggs but I do not see any eggs in the ingredient list. Are there supposed to be eggs in this recipe? I am allergic to eggs, so I was going to try them with a flax egg instead, but maybe I don’t need to do that? Thanks!!

  5. Pinch of Yum Logo

    Looks yummy. Eggs are mentioned in ingredients list in post but not in actual recipe. How many are needed please? Thanks.

    1. Pinch of Yum Logo


      I think you can use eggs to your moderation. An egg or 2 is even good if you’re iffy about adding alot of them. Some people like to add many eggs to add more protein in the food. 🙂

  6. Pinch of Yum Logo

    These look fabulous! Do we really need to grate the zucchini if it’s going to get pureed in the blender?

    1. Pinch of Yum Logo

      That’s a great question. You can still kind of see the texture of the zucchini in the finished muffins, so I would still grate it if you want an even texture. But if that doesn’t matter to you, go for it!

    2. Pinch of Yum Logo

      Has anyone tried carrots instead of zucchini? I make these muffins all the time but looking for some variety in the recipe. Any suggestions?

  7. Pinch of Yum Logo


    Are you supposed to drain the zucchini before you add it to the blender or just let it be? Thanks!

    1. Pinch of Yum Logo

      Hello! Does it matter if you use extra virgin olive oil or does it have to be regular olive oil? Thanks 🙂

  8. Pinch of Yum Logo

    I made these tonight and they were to.die.for. I don’t think they are going to make it 12 hours in my house. I didn’t see the part about eggs and left them out all together. They still turned out great! Thank!

  9. Pinch of Yum Logo

    I emailed you this question, but thought. Maybe others would like to know. Do you squeeze the moisture out the zucchini after it’s grated?

    1. Pinch of Yum Logo

      I didn’t take out the moisture and they came out great with just the freshly grated zucchini.

  10. Pinch of Yum Logo

    Love that these are made without flour or refined sugar! I have dates on hand so I’ll definitely be making these. Thank you thank you

  11. Pinch of Yum Logo

    Hi Lindsay, you say this recipe is sugar free. Dates and maple syrup is full of sugar. But maybe I am wrong.

    1. Pinch of Yum Logo

      Yep. Maple syrup is pure sugar. Not sure why health food bloggers say it’s not. It’s okay to have sugar in your muffins.

  12. Pinch of Yum Logo

    Made these this morning and they were a hit with everyone! Swapped out the eggs with flax eggs and substituted half the oil with a banana! Delicious!

  13. Pinch of Yum Logo

    I’ve made brownies from beans but never thought of zucchini in muffins. I like the idea, I’ll have to give it a try!

  14. Pinch of Yum Logo

    Just made these and they are amazing! Who said refined sugar free can’t be delicious! Thanks!

  15. Pinch of Yum Logo

    made these muffins this afternoon. YUM! I pulsed the mixture in the food processor for half a minute but otherwise followed the recipe exactly.

  16. Pinch of Yum Logo

    Hey! I’m super excited to try these but I don’t have any dates! Can I leave them out or do you have a suggestion for a substitute? 🙂 thanks!

  17. Pinch of Yum Logo

    I made these muffins today and they were soooooo good! I had lots of zucchini and did not know what to do with it, so this recipe came just at the right time!

  18. Pinch of Yum Logo

    Hi Lindsay, My husband is on a low FODMAP diet and dates are high FODMAP. Do you think bananas would work in their place?

      1. Pinch of Yum Logo

        How many bananas did you use? I don’t have enough dates but wanted to make these!

  19. Pinch of Yum Logo

    Made these for brunch this morning after seeing your Insta story a couple days ago! Loved the simple ingredients. The flavor was on point – just sweet enough. The only problem was the muffins never really set for me and remained mushy in the center. I used flax eggs and a large-ish sized zucchini, so it may have been user error with too much moisture. Still delicious though! Thanks for the recipe!

    1. Pinch of Yum Logo

      Made both regular and mini muffins, and the unlined mini muffins turned out the best. Subbed a ripe banana for some of the oil and nearly all the maple syrup so they were more toddler friendly… definitely will be making them again and again!

    2. Pinch of Yum Logo

      Yes the same thing keeps happening to me. Not sure how to make them fluffier and cook in the middle! I love the flavor though.

  20. Pinch of Yum Logo

    I made these tonight. After reviewing another comment, I decided to use 1 banana and half the amount of olive oil just because my olive oil has a very strong olive flavor. They were fabulous! Thank you for the recipe!