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+ servings
Servings: 12

Zucchini Muffins With Coconut Oil

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
This zucchini muffins recipe is a great idea to try baking with zucchini. They make very soft and moist baked goods. Make them
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  • 2 cups grated zucchini — (2 medium zucchini)
  • 1/3 cup mended coconut oil
  • 2 eggs lightly beaten
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1 and 1/2 cup flour — (used unbleached flour, but you can use any)
  • 1 and 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp flax seed oil — (totally optional, for extra omega 3)


  1. Preheat oven to 350 F. Grease a muffin pan with oil or line with cupcake liners.
  2. In a bowl cream together sugar and coconut oil. Add eggs and drained zucchini and mix well,
  3. In a separate bowl combine dry ingredients: 1 and 1/2 cup flour, 1/2 tsp salt, 1 and 1/2 tsp baking soda, 1 tsp cinnamon and add to zucchini mixture.
  4. Stir in 1 tsp vanilla extract and 1/2 tsp flax seed oil. Mix until well combined.
  5. Pour mixture into cupcake cups, using an ice cream scoop. Fill cups almost to the top. Bake for 25 minutes, until toothpick inserted to the center comes our clean.
Course: Dessert
Cuisine: American

Nutrition Information

Calories: 118, Fat: 7g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 131mg, Potassium: 64mg, Carbohydrates: 13g, Sugar: 13g, Protein: 1g, Vitamin A: 80%, Vitamin C: 3.7%, Calcium: 10%, Iron: 0.2%