Comment on Healthy Zucchini Muffins by Jenny
So, I cross-referenced the zucchini bread recipe with my all-time favorite blueberry muffins in my cookbook. I adjusted the leavener, upped the amount of milk and switched to buttermilk for a more tender crumb. Success! These zucchini babes will make everyone happy.
Cookbook launch week has been a thrill. I’m overwhelmed, honestly. I’m so excited that you’re excited about the book, flattered by my fellow food bloggers’ kind words, and thankful for friends who took the time to say cheers. All that, and I’m still a little apprehensive about sending my book baby into the world. Is this what it feels like to send a child off on a school bus for the first time?
Thank you for your comments, notes and reviews; they mean so much. I hate to ask for more, but if you’ve had a chance to make recipes from the book already, would you mind leaving a review on Amazon to share your experience soon? That might seal the deal for people who aren’t familiar with my blog already.
If you haven’t gotten the book, I have more details about Love Real Food over here. I’d be glad to answer any questions you might have in the comments. Lastly, I promise I won’t go on and on about the book forever. ♥
Granted, “healthy” is a subjective term, but here are a few reasons why I consider these muffins to be more nutritionally redeeming than most:
These muffins are easily adapted to vegan and gluten-free diets, too! See my recipe notes for details.
I love hearing from you.
These healthy zucchini muffins are naturally sweetened and made with whole wheat flour! They’re fluffy, moist and absolutely delicious, too. Recipe yields 1 dozen muffins.
Recipe adapted from my zucchini bread and the blueberry maple muffins in my cookbook, Love Real Food.
I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Use chocolate chips or small/chopped dried fruit instead of the nuts.
Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk, such as almond milk.
Choose non-dairy milk (I used almond milk).
Replace the eggs with flax eggs.
Bob’s Red Mill’s all-purpose gluten-free mix works well.
Just omit the nuts, and don’t use nut milk.
I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
I’ve modified the method slightly, to use two bowls instead of one. The recipe comes together more intuitively this way and bakes up a bit nicer.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Filed Under: baked goods, breakfast, dairy free, fall, favorites, Independence Day, muffins, naturally sweetened, nut free, recipes, soy free, summer, tomato free, vegan
Ingredients: coconut oil, honey, zucchini
HELLO, MY NAME IS
I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!
