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!
Feel-Good Zucchini Muffins
Featured comment
Thank you for this recipe! I’ve made these so many times the last few months, I almost have it committed to memory 🙂
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
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
- REALLY REALLY YUMMY
… then this is your zucchini muffin.
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! ♡
Print
Feel-Good Zucchini Muffins
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Description
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.
Ingredients
Scale
- 2 cups rolled oats
- 8 medjool dates, pitted (about 3/4 cup)
- 1/2 cup olive oil
- 1/4 cup real maple syrup
- 1–2 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)
Instructions
- Preheat the oven to 350 degrees.
- Mix all ingredients in a blender until a chunky batter comes together.
- 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.
- Sprinkle warm muffins with sea salt if you’re into that kinda thing. Serve warm or cold ALL DAY LONG. ♡
Notes
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!
Filed Under: All Recipes Baking Breakfast Dairy-Free Gluten-Free Healthy Most Popular Recipes Snacks Sugar-Free Summer Zucchini
September 12, 2023
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
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. 🙂
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
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 .
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?
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?
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!
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.
Did you think about making a YouTube video about how they turned out? 🙂
You usually post nutritional content. Do you have it for this recipe? Sounds yummy.
Will be on there soon!
Still not seeing nutrition info
Hi Annette! You can find the nutrition info for these muffins right below the recipe – just scroll down a little bit. 🙂
Are there supposed to be eggs in the recipe? In your post you mention eggs, but there aren’t any in the recipe itself.
YES, oh my gosh. I published this a little too quick this morning. 🙂 Added now! Two eggs!
Lindsay,
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! 🙂
Should I squeeze the water out of the zucchini? Look yummy!
No need to!
Hi Lindsey, these muffins sound really good. I just have one question, do you have to squeeze the liquid out of the zucchini?
Hi Debra! No need to squeeze out the liquid. Enjoy!
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!!
Meg
Yes! Try a flax egg (or the equivalent for two regular eggs). I think it will work great.
Which reminds me to start eating more boiled eggs for extra protein. Thanks Lindsay! 🙂
These are extremely soft which is experienced by many. Is there a reason that there isn’t a direct response to this issue?
Looks yummy. Eggs are mentioned in ingredients list in post but not in actual recipe. How many are needed please? Thanks.
Dawn,
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. 🙂
Two eggs! Mind blip this morning! 🙂
Two eggs sounds good, Lindsay. 🙂
These look fabulous! Do we really need to grate the zucchini if it’s going to get pureed in the blender?
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!
Has anyone tried carrots instead of zucchini? I make these muffins all the time but looking for some variety in the recipe. Any suggestions?
Hi, Tracey! We have this healthy carrot muffin recipe here you might enjoy!
I didn’t have enough zucchini, so I used half shredded carrots,
Hi!
Are you supposed to drain the zucchini before you add it to the blender or just let it be? Thanks!
Hello! Does it matter if you use extra virgin olive oil or does it have to be regular olive oil? Thanks 🙂
Either will work!
Rachel,
I’ve never thought of putting Zucchini in the blender to put together a delicious meal. 🙂
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!
totally making these! They look sooo healthy and delicious.
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?
Oh good question! I’m actually wondering this, too. Thank you.
I didn’t take out the moisture and they came out great with just the freshly grated zucchini.
Hi there. Do you store this in the fridge or in tubbleware in the pantry?
We like to store these in the fridge!
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
Hi Lindsay, you say this recipe is sugar free. Dates and maple syrup is full of sugar. But maybe I am wrong.
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.
I think it’s just meaning no refined sugar, like the white kind.😉
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!
Hello! Does the zucchini need to be drained before going into the blender? Thanks!
Nope!
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!
Just made these and they are amazing! Who said refined sugar free can’t be delicious! Thanks!
Hi Lindsay, can we use honey instead of maple syrup?
Definitely!
made these muffins this afternoon. YUM! I pulsed the mixture in the food processor for half a minute but otherwise followed the recipe exactly.
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!
I have used figs to replace the dates. I think raisins would work as well.
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!
Hi Lindsay, My husband is on a low FODMAP diet and dates are high FODMAP. Do you think bananas would work in their place?
Yes, bananas should work okay!
How many bananas did you use? I don’t have enough dates but wanted to make these!
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!
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!
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.
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!