Zucchini Muffins Made With Fresh Milled Flour

An abundant garden is a blessing, if not a little chaotic, but also the perfect excuse to whip up batch after batch of this fresh-milled zucchini bread recipe. Seriously, they’re the tastiest way to keep up with your zucchini invasion—and your neighbors will definitely appreciate the delicious zucchini bread baskets.

Turn garden zucchini and freshly milled flour into muffin magic. Warm homemade muffins and wholesome goodness, freezer-friendly and perfect for those “I really don’t feel like baking” days.

Want other muffin recipes? Try apple cider mini muffins, banana bread muffins, or pumpkin raisin & pecan muffins. More zucchini recipes to come!

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This easy recipe checks all the boxes for using up your fresh zucchini: simple, wholesome, and delicious! It’s a cozy blend of freshly milled whole grain flour and garden-fresh produce that somehow transforms into sweet and tender muffins.

Whether you’re trying to sneak in veggies for picky eaters or just trying to keep up with your zucchini jungle, this recipe will give you the perfect treat to go along with a cup of tea or coffee.

Whole wheat flour makes these mini quick breads the perfect way to get a little more nutrition (hello vitamins, fiber, and protein!). Whole grains also give you a super moist, hearty, and deeply satisfying muffin.

Plus the unbeatable flavor doesn’t hurt. It’s nuttier, richer, and just plain yummier! Be sure to grind your flour just before baking for best results.

Tools

• Grain Mill
• Mixing bowls
• Whisk
• Spatula
• Measuring cups & spoons
• 2 Muffin Tins (or loaf pans)
• Muffin liners or non-stick spray
• Grater or food processor (for zucchini)
• Cooling Rack

Ingredients

• 1 Medium Zucchini, shredded or grated (about 3 cups)
• 3 Eggs, beaten
• 1 Cup (225g) Coconut Oil (or other neutral oil), melted
• 1.5 Cups (420g) Maple Syrup (or 2 Cups Sugar)
• 2 teaspoons Vanilla
• 2.75 Cups (525g) Soft White Wheat Berries
• 1/2 teaspoon Baking Soda
• 3 teaspoons Cinnamon
• 1 teaspoon Salt
• Optional: Cinnamon-sugar mix for topping (1 part cinnamon to 2 parts sugar)

• We like to leave the zucchini skin on when we shred, no need to peel unless you want to
• Grated zucchini (with a box grater) or shredded with a food processor works, just preference which you prefer
• This recipe is already a double batch and makes 24 muffins, OR 1 large loaf plus 4 mini loaves
• Grease the tins, use paper liners, or you can grease and coat the tins with a cinnamon-sugar mixture for easier release
• For mini muffins reduce baking time to around 11–13 minutes

Prep: Preheat oven to 325 degrees and line your muffin tin or grease. Mill the grains—fresh is best!

Shred: Shred and strain zucchini shreds to remove excess moisture. I like to spread my shreds on a towel, roll it up, squeeze, and then let it soak up most of the moisture content.

Mix Wet Ingredients: Whisk together eggs, oil, sugar, and vanilla. Add zucchini and stir well.

Add Dry Ingredients: Slowly fold in flour, baking soda, salt, and cinnamon, just until combined.

Scoop: Divide muffin batter into 24 muffin cups, filling them about 2/3 full.

Rest: Let muffin batter rest for 5-10 minutes, then (this is optional) sprinkle the top of the muffins with cinnamon sugar mixture.

Bake: Bake muffins for 22-25 minutes, or until a toothpick comes out clean.

Cool: Let cool 5 minutes in tin, then transfer to a wire rack.

• Try out other fresh milled grains like Kamut, spelt, and Einkorn.
• Mix‑ins: Nuts, chocolate chips, shredded carrot—even pineapple!

There you have it—a delicious way to get through zucchini season without hating your zucchini plant. Whether you’re team cozy breakfast, mid‑day pick-me-up, or guilt-free dessert, these muffins deliver. Tag me when you bake—seriously, it makes my day!

Totally! Fresh-milled adds flavor and nutrition, but whole-wheat or whole-grain store flour works just fine, you may need to adjust the moisture level.

Grate and gently squeeze out extra moisture with a towel. No one wants soggy muffins!

Cool completely, pop into a freezer bag, and thaw at room temperature or microwave for ~15 seconds.

Store at room temperature for about 2 days. They will keep in the fridge for up to 4 days and freezer up to 3 months.