Olive Oil and Honey Zucchini Muffins Print Recipe

Yields 15-16 regular sized muffins


  • 3 cups grated zucchini
  • 2 beaten eggs
  • 2 teaspoons vanilla
  • 1 cup LeRoux Cobrancosa Unflavored Extra Virgin Olive Oil
  • 2/3 cup real maple syrup
  • 1/3 cup raw honey, softened
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon


  1. Preheat the oven to 350 degrees. In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed; set aside.
  2. In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Pour the wet mixture into the large mixing bowl and stir just a few times until barely combined.
  3. Pour the batter in a muffin tin greased with nonstick cooking spray. Bake for 20 minutes. Cool and drizzle with honey before serving.