Zucchini Muffins

I have been in the baking mood lately and this is a great recipe I use for all those fresh zucchinis.  I have a small garden and I used to grow zucchini, but it’s not a family favorite so I stopped growing them.  I signed up for a CSA (you can read about it here) and I get tons of zucchini every year.  This muffin recipe is great because I can use up all that I get and the kids love them.  I usually double the recipe and freeze some.  These are also great because they are eggless!  I’m allergic to eggs and most everything I bake is egg free.

Easy Zucchini Muffins

Zucchini Muffins


  • 2 medium sizes zucchinis (about 2 cups)
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup plain greek yogurt
  • 1 cup sugar
  • 2 teaspoons vanilla extract (learn to make your own here)
  • 3/4 cup canola oil


  • Preheat the oven to 325˚F.  Use a nonstick spray on a regular sized muffin pan.
  • Shred your zucchini.
  • Combine sugar, oil, yogurt, and vanilla.  Mix with a hand mixer until well combined (a couple of minutes).
  • Add in flour, baking powder, baking soda, nutmeg, cinnamon, and salt and mix until blended.
  • Add the shredded zucchini and mix on low.  The liquid from the zucchini should make the batter a good consistency, but if it seems dry then you can add in some water, slowly.
  • Fill up each muffin half way and bake for 25-30 minutes or until a toothpick comes out clean.

Enjoy and freeze any extras (if there are any!)

You may also like these muffins too.

Strawberry Streusel Muffins

These strawberry streusel muffins are to die for! It doesn't take long for these to disappear. As soon as they come out of the oven, they're gone!


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1 Response

  1. Thanks for linking up to the Tasty Tuesday last week. I’ve pinned your recipe to the Creative K Pinterest board. I hope that you come back tomorrow to link you any new recipes you might have.

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