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one zucchini muffin on wood planks with naplin and zucchini in background with white platter with more muffins
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Eggless Zucchini Muffins

Sneak a few more veggies in your diet with these eggless zucchini muffins. These muffins are so moist and delcious and you'll have extra to freeze.
Course Breakfast, Snack
Cuisine American
Keyword muffin, zucchini
Prep Time 15 minutes
Cook Time 25 minutes
Servings 24 muffins
Author Holly- Keeping Life Sane

Ingredients

  • 2 medium sizes zucchinis (about 2 cups) peeled and shredded
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • 1 tablespoon cinnamon
  • ¼ teaspoon salt
  • 1 cup plain greek yogurt
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¾ cup vegetable oil

Instructions

  • Preheat the oven to 350˚F. Use a nonstick spray on a regular sized muffin pan or silicon muffin liners.
  • Combine sugar, oil, yogurt, and vanilla. Mix with a hand mixer until well combined (a couple of minutes).
  • Add flour, baking powder, baking soda, nutmeg, cinnamon, and salt and mix until blended.
  • Add the shredded zucchini and mix on low. The batter will be thick.
  • Fill up each muffin half way and bake for 25 minutes. Test with toothpick and if the toothpick comes out clean, then the muffin is done.

Notes


  • Tip 1

    The batter will be thick and that's normal. You won't be able to pour it into the muffin cups. Spoon it in. I just use a measuring cup.

    Tip 2

    I highly recommend using silicone muffin liners for this recipe. Eggless baking has its challenges and one major one is baked goods tend to stick. These liners are a game-changer. The muffin peels right off with NO muffin stuck to it.