These sweet potato zucchini muffins are wholesome, healthy, and delicious! They are the perfect sweet and savory treat!

Come fall, I always seem to find myself with a surplus of zucchini. Every year I try to come up with new ways of using zucchini in baking and cooking, but this muffin recipe is one I return to again and again.

Why?

Because not only are they one of my favorite muffins, everyone else that gets a taste seems to love them just as much. It’s definitely one of my most requested recipes. If you ask me, these muffins are basically guilt-free. Here’s why:

• They have less added sugar than most muffin recipes as they are naturally sweetened by the sweet potato.
• The recipe calls for oil instead of butter, which means more of those healthy unsaturated fats.
• The white wheat flour helps boost the fiber content.
• If you add the nuts (which I totally recommend), you get extra protein and even more healthy fats.

Not so sure about the sweet potato? I suggest trying them just once with the sweet potato as I almost guarantee that you’ll like them. If you’re not convinced, you can double the amount of zucchini you use and take out the sweet potato. If you do this, be sure to remove as much water as possible from the zucchini; otherwise, you’ll end up with soggy muffins.

Enjoy!

Sweet Potato Zucchini Muffins

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These sweet potato zucchini muffins are wholesome, healthy, and delicious! They are the perfect sweet and savory treat!

• Author: Melanie Marshall
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Recipes

Ingredients

Scale 1x2x3x

• 1 1/2 cups grated zucchini
• 1 1/2 cups peeled and grated sweet potato
• 3/4 cup sugar
• 1 large egg
• 1/4 cup vegetable oil
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups whole white wheat flour
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 375°F. Grease 12 muffin cups with nonstick spray and coat with flour (or line with muffin liners).
2. Peel sweet potatoes. Using a handheld grater or a food processor, grate the sweet potatoes and zucchini. Set the grated sweet potato aside.
3. Place the grated zucchini in a towel and squeeze a few times to remove some of the water. If you are using a large/overgrown zucchini from the garden, scrape out the seeds before grating. Then, once grated, wrap the zucchini in a towel and set a heavy dish on top for about 30 minutes to help remove most of the water.
4. In a large bowl, whisk the egg with the sugar. Stir in the oil and then the applesauce and vanilla.
5. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Combine with the wet ingredients, mixing until just combined and still a bit lumpy. Fold in the zucchini, sweet potatoes, and walnuts.
6. Divide batter among the prepared muffin cups (~1/4 cup batter in each). Bake for 20 minutes, until the tops are golden and a tester inserted into the center of the muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool completely.