Zucchini Walnut Muffins
If you’re looking for an everyday classic zucchini muffin, this is the one. They’re wholesome, hearty, and made with simple ingredients that bring both flavor and nutrition to the table: whole-grain flour for fiber, applesauce for natural sweetness, zucchini for moisture and nourishment, buttery walnuts for crunch and omega-3s, plus warm spices and flavorings that make every bite delicious.
I always love finding simple ways to work vegetables into baked goods without making them feel overly “healthy,” and zucchini is one of my favorite ingredients for the job. It practically melts into the batter, creating an incredibly tender crumb while quietly adding extra goodness behind the scenes. It’s one of those little nutritionist tricks that makes a recipe feel like a win-win.
If you enjoy baking muffins as much as I do, there are plenty of other wholesome options to rotate into your routine. My Healthy Bran Muffins are packed with fiber and perfect for meal prep, Banana Chocolate Chip Muffins bring that classic bakery-style comfort with a nutritious twist, and Chocolate Energy Muffins deliver a little jolt a cocoa-java goodness in every bite. Each one is simple to make, freezer-friendly, and designed to keep you satisfied between meals.
These muffins remind me of the kind of recipe I love making on a quiet weekend morning, when the kitchen smells warm and cozy and I know I’m setting myself up for the week ahead. I’ve always had a soft spot for recipes like this—simple, reliable, and just sweet enough to feel like a treat without tipping into cupcake territory.
Whip up a batch over the weekend and enjoy them all week long. They’re perfect for breakfast, snack time, or whenever you want something comforting and satisfying. Pair one with yogurt, fruit, or a cup of coffee, and you’ve got a little everyday moment to look forward to.
If you want a zucchini muffin with a little more action, check out my Zucchini Muffins with Coconut, Dates, and Chocolate Chips!
Zucchini Walnut Muffins
Ingredients
- ¾ cup grated zucchini, about ½ medium zucchini*
- 1¼ cups whole wheat flour, or all-purpose gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ cup walnuts, chopped
- 2 eggs, lightly beaten
- ¾ cup unsweetened applesauce
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350˚. Mist a standard muffin tin with nonstick oil spray or insert paper liners and lightly mist the liner insides to prevent muffins from sticking. Set aside. Place grated zucchini between layers of dry paper towels, kitchen towels or cheese cloth and squeeze to remove excess moisture. Set aside.
- In a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and walnuts. Whisk to combine.
- In a separate medium mixing bowl, add the wet ingredients (grated and squeezed zucchini, eggs, applesauce, maple syrup and vanilla extract) and mix until blended.
- Add dry ingredients to the wet ingredients and blend to create a thick batter. Be careful not to overmix; you want to stir until there are no more streaks of flour and then stop.
- Fill 9 muffin compartments with batter and garnish with an optional walnut on top. Bake in oven on middle rack for about 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Hi is there a way to print out this recipe?
Hi Agnes. Thanks for your patience. We recently upgraded our site and we’re working on reformatting all the recipes. You can now print this on one page with various options! Enjoy.
—Team Joy
Love this recipe!
Hi Olivia. So glad you enjoyed! Don’t forget to check out some of Joy’s other muffins, including her Banana Chocolate Chip Muffins, Chocolate Banana Muffins and Ayden’s Very Chocolate Muffins!
—Team Joy
Can you bake in a 8″ square pan?
Hi Lucy! Yes, this recipe should work well in an 8 x 8-inch cake pan, cooked at 350˚, although I haven’t tested it yet. I am not sure what the adjusted cook time will be, but I encourage you to start checking at the 25-minute mark, using a toothpick inserted into the middle of the cake. If it comes out clean, it’s done. If not, place it back in the oven to cook for another minute or two. You should end up with a delicious Zucchini Walnut Cake! Please let me know how it turns out if you decide to give it a shot…I’d love to hear your thoughts!
These were super easy to make and delicious! I added coconut sugar and walnuts on the top. Perfect for a semi-healthy snack. 🙂
Hi Monica! I’m so glad you enjoyed the muffins! Your sweet, crunchy topping addition sounds delicious—-such a perfect touch!
Do you squeeze the grated zucchini
Hi Janet. Thanks for your question! Yes, after grating the zucchini, you can squeeze it between paper towels, a clean kitchen towel or a cheesecloth to remove some of the moisture. We’ve added this detail to the notes! We hope you enjoy the recipe—please let us know if you decide to try it.
—Team Joy
Can you replace the maple syrup with honey?
Yes, Eileen! You can use maple syrup or honey in this muffin recipe!
Can you substitute liquid stevia for maple syrup
Hi Bobbie! I’m not sure, I haven’t experimented with liquid stevia. Another idea: You may want to try ChocZero’s brand of no-sugar maple syrup made with monk fruit.
These were so good. I did not have walnuts so I used roasted pumpkin seeds instead and they were delicious.
Hi Susan, We’re so glad you enjoyed these muffins! What a smart swap– roasted pumpkin seeds would be an excellent substitute for walnuts. Pumpkin seeds pack a ton of nutrition and lend a tasty flavor profile… we will have to test this out ourselves. If you’re a zucchini fan, you may also want to try out Joy’s Scarpaccia recipe. This savory zucchini cake is a delicious anytime treat! Let us know if you try it out. — Eliza (Team Joy)