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!)

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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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