Photo of Zucchini Mini Muffins by WW

Zucchini Mini Muffins

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 whites

2 large

1% 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.