Zucchini Bread Muffins

close up on a basket of homemade zucchini muffins.

These soft and tasty zucchini muffins are made with simple ingredients for an easy, nutritious grab-and-go breakfast or snack with classic zucchini bread flavor.

Course Breakfast, Snack

Cuisine American

Keyword muffins, Zucchini

Prep Time 10

Cook Time 16

Total Time 26

Servings muffins

Calories 183kcal

Author Stacey aka the Soccer Mom

Cost $8

Equipment

Muffin Pan

Ingredients

2 cups all purpose flour
1/2 cup Greek yogurt
2/3 cup milk
2 eggs
1/2 cup oil
1 teaspoon ground cinnamon
2 cups shredded zucchini
3/4 cup sugar
1 teaspoon baking soda
2 teaspoon baking powder

Instructions

To Prep:

Use a box grater to shred the zucchini (about 3-4 medium zucchini).
Use a paper towel to press out as much excess liquid as possible, until you have 2 cups worth of shredded zucchini.
Reserve 1/2 cup of the shredded zucchini for topping, use the remaining 1 1/2 cups for the batter.
Preheat oven to 400°F

To Bake The Muffins:

Add all of the wet ingredients to the bowl and mix until just combined.
Whisk together dry ingredients in a separate bowl. Add the dry ingredients to the bowl of wet ingredients and mix until just combined.
Scoop batter into a well greased muffin pan.
Bake for 8 minutes at 400°F, then reduce heat to 350°F and bake 8 more minutes.

Notes

Nutrition information is provided as an estimate only.

Prep Tips:

Zucchini: Sprinkle shredded zucchini with a pinch of salt, then squeeze dry with paper towels to remove excess moisture.
Baking Tip: Fill all cups or leave spaces between muffins for better air flow and higher rise.
Storage: Store in an airtight container at room temp 3–4 days. Freeze individually wrapped muffins in a freezer bag and thaw as needed.

Nutrition