Healthy Zucchini Pecan Muffins
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healthy zucchini pecan muffins

These healthy zucchini pecan muffins will be a hit with you and your family. They’re moist and bursting with wonderful warm spices. But, most importantly, they’re an easy way to hide your veggies!

Zucchini pecan muffins that are perfectly fluffy and delicious while also being sneakily healthy? Now that’s a baked goodie and zucchini recipe I can live with! To prepare this, you just need a few baking ingredients and a huge handful of freshly shredded zucchini.

One thing to keep in mind is that these muffins aren’t as sweet as those you may get in a bakery. Instead, I went with a lighter and more neutral flavor to make them more adaptable. This way, you can pair them with a smear of butter or homemade jam for something a little sweeter. You have choices!

healthy zucchini pecan muffins

Don’t forget to #madeguiltfree on Instagram or post pictures on our Facebook page if you try this Healthy Zucchini Pecan Muffins, We love seeing how you make this your own!

Best Zucchini Muffin Recipe Tips

  • It is important to get the moisture out of the zucchini! Too much moisture can create a soggy texture in your muffin and we wouldn’t want that! Be sure to give the grated zucchini a good squeeze before adding it into your wet ingredients.
  • Smooth the muffin top. 

More Muffin Recipes

Ingredients You Will Needs

healthy zucchini pecan muffins ingredients

Dry Ingredients:

Gluten-Free Flour: Whenever we are baking muffins, we always use Bob’s Red Mill Baking Flour Mix. It’s perfect for non-yeasted recipes such as quick bread, muffins, cakes, and more.

Spices: We used cinnamon, nutmeg, cloves, and cardamom that is a nice warm spice reminding you of fall. Pairing perfectly with chopped pecans that are rich and buttery.

Baking Soda: This Will help the muffin rise with a pinch.

Pecans: Great for an added crunch and texture. Since it’s rich and buttery it pairs really well with the warm fall spices and maple syrup.

Wet Ingredients:

Eggs: All you will need is 3 eggs that help with the height and texture of any baked goods.

Plain Yogurt: We used plain cashew yogurt, but you can also use sour cream, apple sauce, or any choice of plain yogurt. This will help with the moistness of the muffin.

Apple Cider Vinegar: By adding this together with the yogurt it is similar to buttermilk, but becomes dairy-free! This helps with fluffing the muffin top while reacting with baking soda.

Maple Syrup: An all-natural sweetener to replace brown sugar and granulated sugar. You can also use honey if you like. Just note that using honey may make it a more dense muffin.

Zucchini: Simply use a box grater and squeeze the excess water from the zucchini. It’s a great way to sneak more veggies into your diet when you can’t even taste them!

More From MGF

How To Make Healthy Zucchini Pecan Muffins

Tools used: Kitchen Towel or Cheesecloth, (2) Mixing Bowls, Whisk, Silicone Spatula, 12-Cup Muffin Pan 

Servings: 12 Muffins | Course: Breakfast | Cuisine: American


Wet Ingredients:

Prep: 15 Minutes | Cook: 25-28 Minutes

Bitten Zucchini Muffin

Time needed: 45 minutes.


  1. Preheat the oven to 350°F and line your muffin tin with 12 muffin cups. Set it aside.

  2. Next in a large mixing bowl, add in the dry ingredients (gluten-free baking flour, baking soda, spices, and salt.

    wet and dry ingredients for zucchini muffins

  3. In a separate bowl, whisk together the eggs, yogurt, maple syrup, and apple cider vinegar. Grate the zucchinis and squeeze the excess water with a towel or nut milk bag. Add it into the wet ingredients and mix until well combined.

  4. Pour the wet ingredients into the dry ingredients. Stir until the batter is well-mixed. Then, add in the chopped pecan. Next, evenly distribute the batter into the muffin cups.

    adding zucchini muffin batter into muffin pans

  5. Bake the zucchini muffins for 25 minutes or until the toothpick comes out clean. Allow them to cool and then enjoy!

    zucchini muffins on cooling rack


  • Use a cheesecloth! It is perfect for removing excess moisture from grated zucchini and can be reused to make any nut milk and more.

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