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

ground ginger

½ tsp

table salt

½ tsp

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


  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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