Healthy Zucchini Muffins

Zucchini is abundant this time of year. Here is a delicious way to use it. These muffins freeze well, too.

Prep Time: 10 minutes

Cook Time: 16-19 minutes

Total Time: Less than 1/2 hour

Yield: 12

Link: Cookie and Kate



  1. Preheat oven to 400 degrees F. Grease muffin tins, or use liners.
  2. Toast the nuts (if using). Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.
  3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined.
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  5. Add the eggs and beat well.
  6. Add the buttermilk, cinnamon, baking powder, baking soda, salt, nutmeg and vanilla extract, and whisk to blend.
  7. Stir in the zucchini, then add the flour and stir just until combined.
  8. Gently fold in the toasted nuts now, if using.
  9. Divide the batter evenly between the 12 muffin cups.
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  11. Bake muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  12. Place the muffin tin on a cooling rack to cool. Muffins can be left on counter 2 days, in refrigerator 4 days, or frozen up to 3 months.

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August 13, 20170 found this helpful

something is wrong with this recipe.......buttermilk and coconut oil are not listed in the ingredient list, but are named in the instructions???? I'm wanting to make it!

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August 13, 20170 found this helpful

1/3 cup melted coconut oil and 2/3 cup buttermilk. Sorry!

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August 16, 20170 found this helpful

I have updated the original recipe to include that. Sorry we missed it before. Please let us know how they turn out, they sound delicious!

Reply Was this helpful? Yes

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