Sweet potato zucchini muffins are great for the fall and winter months, easy to make, store well, and are dairy free! 

These sweet potato zucchini muffins are a cozy, veggie-packed treat that’s perfect for any time of year. They’re soft, moist, and full of warm spices that make each bite taste like a little slice of fall. 

With naturally sweet, creamy sweet potato and a boost of hidden zucchini, these muffins bring a nutritious twist to your usual muffin lineup. Whether you’re looking for a quick breakfast, a snack for the kids, or a fall-inspired treat, these muffins are simple to make and hard to resist!

Ingredients Needed:

Sugar: Adds sweetness to balance the earthy flavors of sweet potato and zucchini.

Eggs: Adds richness and structure, keeping the muffins tender.

Vegetable oil: Keeps the muffins soft and moist.

Vanilla: Adds warmth and subtle sweetness, enhancing the spices.

Sweet potato puree: Adds natural sweetness, color, and creamy texture, along with fiber and vitamins.

Water: Creates the right batter consistency for easy mixing.

Grated zucchini: Adds moisture and a sneaky serving of veggies.

All-purpose or whole wheat pastry flour: Provides structure, with whole wheat adding nuttiness and fiber.

Baking powder: Helps muffins rise for a light texture.

Baking soda: Balances the sweet potato’s acidity for fluffiness.

Kosher salt: Enhances flavors and balances sweetness.

Cinnamon, Nutmeg, Allspice, Ginger, Cloves: Brings cozy flavors, perfect for the holidays.

How to Make Sweet Potato Zucchini Muffins 

Start by heating your oven to 350°F and prepping your muffin pans with liners. In a large mixing bowl, whisk together the sugar, eggs, oil, and vanilla until they’re well blended. 

Stir in the sweet potato puree and water, making sure it’s all combined nicely, then fold in the grated zucchini.

In another bowl, stir together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, allspice, ginger, and cloves). 

Gradually add the dry ingredients to the wet ingredients, stirring gently to combine without overmixing.

Scoop the batter into the muffin tin, filling each cup about two-thirds full. Pop the pan in the oven and bake for around 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. 

Let them cool a bit before serving – enjoy!

Substitutions and Variations 

Add Ins: feel free to fold in chocolate chips for nuts. 

Gluten Free: use an all purpose gluten free flour.

Mini muffins: use a mini muffin tin and reduce the baking time slightly. 

Loaf bread: to turn these muffins into a loaf, add the batter to a standard loaf pan and bake for 45-55 minutes. 

How to Store 

Store leftover zucchini sweet potato muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months.

Common FAQs

Can I use fresh sweet potato instead of canned sweet potato puree?

Absolutely! You can steam or bake fresh sweet potatoes, then mash them until smooth. Just make sure to match the quantity in the recipe.

Do I need to peel the zucchini before grating it?

It’s up to you! The skin of the zucchini is thin and adds a bit of extra fiber, so you can leave it on. If you prefer a smoother texture, feel free to peel it.

Can I substitute the vegetable oil with a different oil?

Yes, you can use melted coconut oil, olive oil, or even applesauce for a lower-fat option. Just keep in mind that each option will slightly change the flavor or texture.

More Delicious Healthy Muffin Recipes: 

• Blueberry White Chocolate Muffins
• Buckwheat Pumpkin Muffins
• Flaxseed Muffins
• Almond Flour Zucchini Muffins
• Blueberry Buckwheat Muffins

Sweet Potato Zucchini Muffins

Sweet potato zucchini muffins are great for the fall and winter months, easy to make, stores well, and are dairy free and gluten free!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Ingredients

• 1 cup sugar
• 2 eggs beaten
• ½ cup vegetable oil
• 1 teaspoon vanilla
• 7.5 ounces 1/2 can sweet potato puree
• ¼ cup water
• 1 cup grated zucchini
• 1 ½ cups all-purpose or whole wheat pastry flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ teaspoons cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves

Instructions

• Preheat oven to 350 degrees F. Line muffin pans with paper liners
• In a large bowl, combine sugar, eggs, oil, and vanilla and whisk together well. Mix in sweet potato puree and water and combine thoroughly. Add zucchini and mix well.
• In a medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves.
• Add dry mixture to wet mixture and incorporate well without overmixing.
• Scoop out batter into muffin tin, filling each spot approximately 2/3 full.
• Place in the oven for 20 minutes, until golden brown and a toothpick comes out clean.
• Allow to cool before serving.

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