Sweet Potato Zucchini Muffins

Author: Anna Hart

For these sweet potato zucchini muffins you'll need 9 simple ingredients, they’re packed with two veggies, and naturally sweetened with dates only.

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Prep Time: 1

Baking Time: 20

Total Time: 1 20

Servings: 12 muffins

You can find detailed step-by step-photos above the recipe card.

Preheat your oven to 350°F (180℃). Cut the sweet potato in half lengthwise and place on a lined baking tray. Roast for 45-60 minutes, or until very soft. Scoop out the flesh and measure the amount needed for the recipe in grams or cups. (You could also use store-bought sweet potato puree to save time, but it's so much more expensive)
1 large sweet potato (to make 1 cup (220g) puree)
Prepare a muffin tin with liners or lightly grease it.
In a large bowl, whisk together all dry ingredients until well combined.
1 ¼ cup whole wheat flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon
Add all wet ingredients- except for the grated zucchini - to a (high-speed) blender. Blend until completely smooth. The mixture will be quite thick and sticky, so you may need to push it down with a tamper if using a high-speed blender. If using a stick blender, blending in batches works best.
2 eggs, ⅓ cup oil, 24 dates (Deglet Noor)
Pour the blended mixture into the bowl with the dry ingredients. Add the grated zucchini and stir until everything is evenly combined.
⅓ cup zucchini
Divide the batter evenly between the muffin cups. Bake for 20-23 minutes, or until the muffins are golden on top and a toothpick inserted into the centre comes out mostly clean.
Let the muffins cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely. Try not to peel off the liners too early- they tend to stick if the muffins are still warm.

Dates: If your dates aren’t soft enough, soak them in hot water for about 20 minutes first, then drain well before using. Your blender will thank you.
Blender: If you’re using a high-speed blender, you can usually blend the whole mixture at once. If using a regular blender or stick blender, it’s best to blend the mixture in batches to avoid overworking the motor.
Time-saving tip: Roast the sweet potato the night before and store it in an airtight container in the fridge. You can also use store-bought sweet potato puree if preferred (just make sure that sweet potato is the only ingredient), but roasting your own is usually much cheaper.
Picky eaters tip: Grate the zucchini as finely as possible so they almost disappear into the muffins.

All nutritional information is based on third-party calculations and should be considered estimates.

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