Sweet Potato Zucchini Cinnamon Swirl Muffins

Katie Heuer


I saw a recipe for pumpkin, zucchini cinnamon swirl muffins that looked and sounded good till I read the ingredient list. To much sugar and oil. So I decided to make my own version with what ai had on hand. I am happy with the result. I would like it to be a little less dense. But not sure on how to make that happen yet. Suggestion welcomed. :)


☆☆☆☆☆ 0 votes

30 Min
40 Min


  • 3 large
  • 1/2 c
  • 1/2 c
    dark brown sugar, firmly packed
  • 1/4 c
  • 2 c
    sweet potato, cooked, mashed and cooled
  • 1 tsp
    vanilla extract
  • 2 c
  • 1 c
    flour, white whole wheat
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 1/2 tsp
    pumpkin pie spice
  • 2 c
    zucchini, shredded & squeezed to remove moisture

  • 1/4 c
  • 1/4 c
    dark brown sugar
  • 1 Tbsp

How to Make Sweet Potato Zucchini Cinnamon Swirl Muffins


  1. Blend eggs with sugars.
  2. Add oil, vanilla & sweet potatoes mixing well
  3. In a separate bowl place both flours, baking soda & powder, salt and pumpkin pie spice. Whisk together.
  4. Add dry ingredients to the wet ingredients. Mix just till moistened. Fold in shredded zucchini.
  5. In a small bowl mix sugars and cinnamon set aside.
  6. Spray pans with non stick spray. 24 muffins. Pre-heat oven to 350 degrees.
  7. If using paper cup liners also spray with non stick spray. Fill muffin cups with 1 1/2 tablespoons batter, sprinkle a good amount of Cinnamon Sugar mixture, top with another 1 1/2 tablespoons of batter, lightly sprinkle with more Cinnamon Sugar. Bake Muffins for 15-20 minutes or till toothpick comes out clean.

Printable Recipe Card

About Sweet Potato Zucchini Cinnamon Swirl Muffins

Course/Dish: Muffins Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids Healthy

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