Whole Wheat Molasses Zucchini Muffins

Servings: 16 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

whole wheat molasses zucchini muffins

I asked my 14 year old the first week of school, “What would you like me to bake for your lunchbox treats?”

His reply: “You know mom, I’m not really fond of baked goods anymore.”

I felt a tiny ping of hurt inside and then I laughed because how ironic is that? It’s like the lobsterman’s kids hating lobster.

whole wheat molasses zucchini muffins

Is this the challenge of home cooks everywhere? So many baked goods around that all those packaged cookies look iresistible.

I get it. I remember craving those maple sandwich cookies when I was little, and grocery store pound cake always felt like a treat. But homemade was always my favourite. Even at a young age my palate was tuned to the difference between homemade and processed.

It took my son about three days to come around and now he’s back to devouring everything in sight, including these whole wheat molasses zucchini muffins.

They have the greatest texture thanks to the oil (instead of butter) and they’re moist and beautifully spiced. The molasses-honey pairing is brilliant. Great for texture and flavour balance.

Whole Wheat Molasses Zucchini Muffins

Adapted from Pinch of Yum

Makes 16 muffins


  • 1 cup grape seed oil or canola oil
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup honey or maple syrup
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 3 cups grated zucchini
  • 1½ cups whole wheat pastry flour (or regular whole wheat flour)
  • 1½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ tsp. cardamom or nutmeg


  1. Preheat the oven to 350 F.
  2. In a medium bowl whisk the oil with the honey and molasses. Whisk in the eggs and vanilla. Stir in the zucchini.
  3. In a large bowl whisk the two flours, baking soda and baking powder, salt and spices.
  4. Add wet ingredients to dry and stir gently until almost combined.
  5. Spoon into prepared muffin tins and bake for about 20 minutes (until the tops feel done when you touch them lightly.)


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13 thoughts on “Whole Wheat Molasses Zucchini Muffins

  1. marion gerro says:

    I would like to say that I like molasses as a child and still use it.

  2. Adie Pike says:

    Bridget: Just want to thank you for posting the whole wheat zucchini muffins…I made them they were extremely delicious !! Very moist,great ingredients, and loved the fact no sugar only molasses & honey which I use a lot of anyway!! Keep on posting great recipes ….. I’ve used a few of them. Regards Adie ??

    1. Lynn Purdy says:

      Adie, I am happy that you enjoyed the muffins. They are a favourite in my house, as well. Keep trying new recipes.

  3. Nancy says:

    Bridget, Love the zucchini muffins but is it possible to post the calorie count including the amount of sugar? Thanks so much. I need to reduce my intake of sugars of any sort so knowing how much would help. Thanks so much for your great recipes, I have tried a number of them and have downloaded your e-books.

    1. Lynn Purdy says:

      Nancy, I am glad you liked the Zucchini muffins and other recipes. Here is an estimate on the calories per muffin – 296 and the total carbs per muffin – 37. This is with the yeild of 16 muffins per recipe. I hope this helps with reducing your sugars.

  4. Janet says:

    Very good, Would use a little less oil and more cardamom.

    1. Bridget Oland says:

      Hi Janet, Thanks for your suggestions. I love when readers suggest variations for recipes — It’s almost like getting a whole new recipe.

  5. Barb says:

    Can you add berries/ raisins/seeds to these muffins or any muffin recipe. Does it alter the consistency of the batter. Thanks

    1. Bridget Oland says:

      Hi Barb, I often add raisins and seeds to muffins. Usually I wouldn’t add more than 1/4-1/2 cup (depending on the size of the recipe). I’d be more conservative adding berries to a recipe (start with 1/2 cup) and increase it the next time around if the consistency seems to work. If you’re starting with a recipe you know well you can be more adventurous.

  6. Margaret Schedler says:

    Bridget…thank you for the zucchini muffin recipe. I have been making zucchini bread and zucchini chocolate cake as I have been the lucky recipient of two huge zucchini. I have been looking for a muffin recipe, and would you believe there is not one to be found in all my cookbooks. Silly me, I should have gone right to the computer to check out Crosby’s recipes. I just know this muffin recipe is going to be as delicious as so many of the recipes I have been lucky to find on your site.

  7. Liette says:

    I just made those muffins and they are unbelievably good! Bravo on another winner.

  8. pam says:

    Just wondering if the type of oil makes a difference. I only have EVO on hand

    1. Bridget Oland says:

      Hi Pam, EVO would be perfect. In fact, I love baking with olive oil.

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