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Zucchini Muffins

Zucchini Muffins Recipe


Whole wheat muffins, honey-sweetened and packed with flavor, still manage to be low-fat and good for you. Nonfat milk, egg whites and just a little oil make these the healthy choice.


  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup nonfat milk
  • 2 large egg whites egg whites
  • ¼ cup vegetable oil
  • ¼ cup honey
  • 1 cup grated zucchini


  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
  2. Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
  3. Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
  4. Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.

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Nutritional Information

Zucchini Muffins

Servings Per Recipe: 12
Calories: 140.3
% Daily Value *
protein: 8 %
carbohydrates: 7 %
exchange other carbs:
dietary fiber: 11 %
fat: 8 %
saturated fat: 3 %
vitamin a iu: 1 %
niacin equivalents: 18 %
vitamin b6: 6 %
vitamin c: 3 %
folate: 3 %
calcium: 10 %
iron: 6 %
magnesium: 12 %
potassium: 4 %
sodium: 10 %
thiamin: 10 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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