Zucchini Muffins – Recipe of the Week

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Here’s a quick and tasty post-Reboot recipe packed with fiber, vitamins, minerals and phytonutrients. Spread a natural nut butter like almond on top for extra protein. These muffins make a perfect on-the-go breakfast to accompany your favorite morning juice or smoothie.

3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5 (3 votes, average: 4.00 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 2 cups (250 g) whole wheat flour
  • 1/2 cup (4 oz/ 125 ml) unsweetened organic applesauce
  • 1/4 cup (15g) wheat bran
  • 1/4 cup (15 g) ground flax seed
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp honey
  • 2 large eggs (or substitute 2 Tbsp ground flax seed and 6 Tbsp water)
  • 1/4 cup (45 g)  allergen free chocolate chips like EnjoyLife brand (optional)
  • 2 tbsp cacao nibs
  • 1 zucchini shredded
  • 1/4 cup (4 oz/125 ml) coconut oil
  • 1 tsp vanilla, alcohol free extract
  • 1/2 cup veggie pulp from juicing, optional (green, carrot, etc..)


  1. Preheat oven to 350 degrees F (175 C).
  2. Mix dry ingredients in small bowl (flour, salt, baking soda, flax seed, wheat bran)
  3. Mix wet ingredients in large bowl (vanilla, eggs/flax+water, honey, shredded zucchini, oil, applesauce)
  4. Stir dry ingredients into wet ingredients gently, being careful not to over mix. Stir in cacao nibs, chocolate chips and pulp.
  5. Pour into muffin tins
  6. Bake at 350 for 15 minutes, testing with a toothpick to be sure they are done. May only need 12 minutes depending on your oven.
  7. Let cool and enjoy.

Servings: 8

  • Nutrition per serving:
  • Calories300
  • Fat14g
  • Saturated Fat9g
  • Cholesterol45mg
  • Sodium30mg
  • Carbohydrates39g
  • Fiber6g
  • Sugars13g
  • Protein 7g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , , , , , , , ,

Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

More posts from