A simple, family-friendly recipe that makes the most of summer zucchini.
These muffins are moist, lightly sweet, and perfect for breakfasts, snacks, or lunchboxes.
They freeze beautifully too!
Easy & Delicious Zucchini Muffins
Equipment
- 1 Regular size muffin tin
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Grater or food processor with grater attachment on
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wire cooling rack
Ingredients
- 2 cups grated zucchini (~2 medium zucchini)
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 ea eggs large
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/4 cup Greek yogurt vanilla
- 1/2 cup walnut pieces
Instructions
- Preheat oven to 350°F and lightly grease muffin tin with canola oil (take from 1/3 cup used in recipe).
- Grate zucchini and gently squeeze out some excess moisture using paper towel or a clean kitchen towel. Do not completely dry it out as some moisture helps keep the muffins soft.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, cinnamon, and salt.
- In a separate smaller bowl, whisk eggs, oil, vanilla, and Greek yogurt until smooth.
- Add the wet ingredients to dry ingredients and stir until just combined.
- Fold in the grated zucchini and walnuts.
- Divide batter evenly between muffin cups, filling each about three-quarters full.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Add 1 scoop of vanilla protein powder and an extra 2 to 3 tbsp milk for a higher-protein version.
- These freeze well for up to 3 months.
- Try adding lemon zest or orange zest for a fresh summer flavour twist.
- Nutrition (below) PER MUFFIN
Nutrition
Calories: 190kcalCarbohydrates: 23gProtein: 5gFat: 9gFiber: 2g
Tried this recipe?Let us know how it was!