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zucchini muffins

Delicious Zucchini Muffins: A Sneaky Veggie Breakfast Treat

These zucchini muffins are a delicious breakfast treat with hidden veggies, moist texture, and creamy frosting.
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Prep Time 15 minutes
Cook Time 27 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Course Baking
Cuisine American
Servings 12 muffins
Calories 190 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • - Grater
  • - Paper towels

Ingredients
  

For the Muffins

  • 1 cup Canned Pumpkin Puree Avoid pumpkin pie filling due to added sugars and spices.
  • 1 cup Shredded Zucchini Drain thoroughly to prevent sogginess.
  • 1/2 cup Maple Syrup Can substitute with honey or agave syrup.
  • 2 large Eggs Binds the ingredients together.
  • 1/3 cup Melted Coconut Oil Let it cool before mixing or substitute with butter.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 cup Oat Flour
  • 1 cup White Whole Wheat Flour All-purpose flour can be used as a substitute.
  • 1 teaspoon Pumpkin Pie Spice Blend Swap with a mix of cinnamon and nutmeg if unavailable.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1/2 teaspoon Salt Balances flavors.
  • 1/2 cup Chopped Walnuts or Pecans Optional for added texture.

For the Frosting

  • 8 oz Cream Cheese Ensure it's at room temperature.
  • 2 cups Confectioners' Sugar Sweetens the frosting.
  • 1 tablespoon Milk Optional; use to adjust consistency.

Instructions
 

Muffin Preparation

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
  • Grate the zucchini and squeeze out excess moisture using a paper towel.
  • Combine the shredded zucchini, canned pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract in a large bowl. Mix until well incorporated.
  • In another bowl, combine oat flour, white whole wheat flour, pumpkin pie spice, baking soda, and salt.
  • Fold the dry mixture into the wet ingredients gradually.
  • Add the chopped walnuts or pecans, if desired, folding them gently into the batter.
  • Distribute the batter evenly into the muffin liners, filling each about two-thirds full.
  • Bake in the preheated oven for 23-27 minutes, or until a toothpick comes out clean.
  • Cool the muffins in the tin for about 5 minutes before transferring them to a wire rack.

Frosting Preparation

  • Beat together cream cheese and butter in a bowl until smooth.
  • Gradually add confectioners’ sugar and adjust with milk until you reach desired consistency.
  • Frost the cooled muffins generously with the cream cheese frosting.

Notes

Optional: Add cinnamon on top for extra warmth.
Keyword baking, breakfast, healthy recipes, pumpkin, zucchini muffins