Zucchini and Rhubarb Whole Wheat Muffin Recipe

by katerina on August 5, 2010

It’s zucchini season again, and with the season comes a severeĀ abundanceĀ of zucchini. Not everyone greets the season with the enthusiasm I do, which is why this is such a great muffin recipe.

Whole Wheat Zucchini and Rhubarb Muffin Recipe

These extremely healthy muffins not only include a vegetable and very little fat but are whole wheat as well. Of course, by using whole wheat pastry flour they stay ultra light and are perfect for a little treat with tea.

Whole Wheat Zucchini and Rhubarb Muffin

This version uses rhubarb but use whatever local fruit you can get your hands on; blackberries and peaches would be lovely.

Whole Wheat Zucchini and Rhubarb Muffin Recipe

Print Recipe

Zucchini and Rhubarb Whole Wheat Muffin Recipe

(12 muffins)

1 1/2 cups grated zucchini
1 cup brown sugar (packed)
1/2 cup milk
1 teaspoon vanilla
2 eggs
3 tablespoons canola oil
2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chopped rhubarb

Preheat oven to 350F. In a food processor* set with the grater attachment grate zucchini. Remove zucchini and change the accessory to the blade attachment. Add sugar, milk, banilla, eggs and oil and process for 1 minute until well combined. Stir in the zucchini.

In a medium bowl combine the flour, soda, cinnamon, salt and baking powder and stir. Gently stir in the wet mixture, and when almost combined stir in the rhubarb.

Pour into lined muffin tins and bake for 20 minutes.

* Note: Feel free to do this without a food processor, you will simply need to grate the zucchini by hand and beat the wet mixture by hand.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time:30 minutes
Calories(approximate per serving): 190

{ 8 comments… read them below or add one }

Joanne August 5, 2010 at 10:20 am

That is one lovely muffin! The rhubarb addition is intriguing.


Laundry Bags September 13, 2010 at 3:22 pm

Do you think I can replace Zucchini with Pumpkin? These muffins look so great though!


katerina September 13, 2010 at 9:29 pm

Roasted pumpkin or puree? I think that is pretty wet, you may need to adjust the liquid measurements.


csb-77 October 19, 2010 at 6:56 am

I love to try eating them fresh from the oven.. Sometimes it is hard to leave them alone to cool!!


Susan: My Food Obsession November 29, 2010 at 3:04 am

I made a Zucchini cake for the first time recently and it was surprisingly good! These muffins looks great, love the use of the whole flour.


jen June 18, 2011 at 8:08 pm

I just made these– I got way more than 12 out of the batter. I got 17 (and that was with the muffin cups full to the brim). I also subbed butter for the oil (to make them taste… butterier) and buttermilk for the milk (to mix with the baking soda and make them fluffy). Oh, I also used white whole wheat flour rather than pastry flour. (None of my subs were big deals from a baking chemistry standpoint.) They smell great!!


heather July 4, 2015 at 5:44 pm

These are possibly the most visually beautiful muffins I’ve ever made. I haven’t even bitten into one yet but they look and smell amazing. I subbed 1/2 the milk for plain grass-fed yogurt, and subbed out the oil for melted butter and coconut oil. I also got 17 out of the batch. After I filled the first pan, I added a handful of blueberries to the rest and got 5 blueberry-rhubarb muffins in the second pan.


katerina July 6, 2015 at 5:19 pm

Glad you enjoyed them Jen!


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