Photo of Zucchini Mini Muffins by WW

Zucchini Mini Muffins

SmartPoints® value per serving
Total Time
26 min
12 min
14 min
Grated zucchini adds lots of moisture to muffins. Ground ginger and a little nut oil give them a savory kick.


cooking spray

4 spray(s)

uncooked zucchini

2 small

all-purpose flour

1 cup(s)

whole-grain wheat flour

½ cup(s)


¼ cup(s), granulated

baking powder

2 tsp(s)

ground ginger

½ tsp(s)

table salt

½ tsp(s)

egg white(s)

2 large

low-fat milk


packed brown sugar

¼ cup(s), dark-variety

walnut oil

¼ cup(s), or almond oil

vanilla extract

2 tsp(s)


  1. Position rack in center of oven and preheat oven to 400°F. Coat two 12 indentation mini muffin tins with cooking spray.
  2. Grate zucchini through the large holes of a box grater into a colander in the sink; squeeze out excess moisture by pressing down with a spoon.
  3. In a large bowl, whisk together both flours, granulated sugar, baking powder, ground ginger and salt.
  4. In a second bowl, whisk together zucchini, egg white, milk, brown sugar, oil and vanilla extract until sugar is mostly dissolved (might still be a little grainy).
  5. Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon batter into prepared muffin tins, about 2 tablespoons per indentation.
  6. Bake until browned, until a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack. Yields 1 muffin per serving.

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