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Whole-Grain Zucchini Bread Bites

Whole-Grain Zucchini Bread Bites

Prep time 10 minutes
Cook time 15 minutes
Makes 24 bites


  • ½ cup pure maple syrup
  • ½ cup unsweetened applesauce
  • ⅓ cup liquid virgin coconut oil
  • 1 large egg, beaten
  • 1½ tsps pure vanilla extract
  • 1 cup gluten-free rolled oats
  • ¾ cup whole-wheat flour
  • 2½ tsps ground cinnamon
  • 1½ tsps baking soda
  • ¼ tsp kosher salt
  • 1 cup grated zucchini
  • ⅓ cup finely chopped walnuts (optional)


1. Preheat the oven to 350 degrees. Spray a mini muffin tin with cooking spray.

2. In a medium mixing bowl, whisk the maple syrup, applesauce, coconut oil, egg, and vanilla extract. (If your maple syrup or applesauce is chilled, microwave or warm on the stove until room temperature/slightly warm or it will cause the coconut oil to solidify.) In a separate bowl, combine the oats, flour, cinnamon, baking soda, and salt.

3. Add the dry ingredients to the wet ingredients and stir just until incorporated. Fold in the zucchini and walnuts.

4. Fill each well of the mini muffin tin about three-quarters full with batter. (I like to use a 2 Tbsps cookie scoop for this.)

5. Bake for 15 minutes or until a tester inserted into the center of a muffin comes out clean.

6. Let the muffins cool in the tin for 10 minutes. (This is essential! If you try to remove them sooner, they will crumble.) Run a butter knife around each bite to loosen it, then transfer to a cooling rack to cool completely.


The bites keep well in an airtight container in the refrigerator for several days, or store them in the freezer for up to 3 months!
Recipe by Serena Wolf of