Easy Zucchini Muffins

These zucchini muffins are delightful and sweet, featuring Greek yogurt and zucchini for moisture and turbinado sugar for a crunch.

Zucchini muffins

It’s the time of year where everyone we know has an overabundant zucchini plant. So why not shred it and bake it up into some tasty treats? Alex and I have gotten into the art of muffins lately: we like making ones with healthy spins that work for breakfast or a snack. And these zucchini muffins have a little healthy twist: instead of being sugar and oil laden, they’re moistened with Greek yogurt and sweetened with just enough turbinado sugar. It also adds a tasty crunch to the top of the muffins! Ready to get baking?

Easy zucchini muffins recipe

How to make zucchini muffins

These zucchini muffins are very easy to whip up! While our Healthy Zucchini Muffins are blender muffins that are whizzed together in a blender to grind up all the rolled oats, these zucchini muffins are a bit more of a standard recipe — with a healthy spin. They use typical muffin ingredients like refined flour, eggs, and oil, but adding Greek yogurt and shredded zucchini for moistness helps to cut back on the oil. The sugar content is also less than the standard zucchini muffin: we tweaked this recipe to be just sweet enough so you feel like it’s a zucchini muffin, but not so sweet that it’s like a cupcake!

Here’s how to make these easy zucchini muffins:

  • Whisk together the wet ingredients: oil, turbinado sugar, eggs, Greek yogurt and vanilla.
  • Sprinkle in the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. Stir together, then add the shredded zucchini.
  • Place in muffin cups and bake for about 25 minutes at 350 degrees Fahrenheit.
  • Allow to cool and enjoy! Stores in the refrigerator for 1 week and the freezer for several months.

Read more: Healthy Banana Bread Muffins

Zucchini muffins recipe

Why is zucchini used in baking?

Zucchini is often used as a replacement for oil in baked goods, since it’s much lower calorie than oil and performs a similar function: bringing in moisture. Most of zucchini is water, so it disappears right into cakes and breads, leaving the baked good perfectly hydrated.

Because using shredded zucchini can stand in for some oil, these zucchini muffins have a fairly low oil content: only 1/4 cup for 10 muffins. This equates to a little over 1 teaspoon of oil per muffin. Thanks, zucchini!

One of our favorite recipes for using shredded zucchini is in this Favorite Gluten Free Chocolate Cake, which helps to keep it moist and “healthyish”. We’d recommend trying it if you’re looking for a sweet treat: it’s seriously chocolatey.

Baking with turbinado sugar

What is turbinado sugar?

This zucchini muffin recipe is sweetened just enough that your brain says zucchini muffin, but not so much that it tastes like a cupcake. In this recipe we’ve used turbinado sugar because of its caramel-y flavor and crunchy texture.

Turbinado sugar is raw sugar with large, light brown crystals. It’s less processed than refined white sugar, because it’s boiled only once to remove the molasses, whereas refined sugar is boiled multiple times. Because of that, it has a little more complexity in flavor than refined sugar.

Is turbinado sugar healthier than refined sugar? Turbinado sugar and refined sugar have the same grams of sugar and number of calories. In terms of nutrients, turbinado sugar has only trace amounts. So unfortunately, turbinado sugar is not considered healthier than refined sugar. (Source Mother Jones) It does, however, have a unique flavor and texture versus refined sugar; it’s perfect for adding a bit of crunch to the top of baked goods, and a caramel flavor to the inside!

Easy zucchini muffins

And that’s it: how to make zucchini muffins!

Let us know in the comments below if you try them out! We hope you love them as much as we do.

Looking for zucchini recipes?

If you have an overabundance of zucchini: get ready! Outside of this zucchini muffins recipe, here are some of our favorite recipes using that popular green veggie:

This easy zucchini muffins recipe is…

Vegetarian.

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Zucchini muffins

Easy Zucchini Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.71 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 muffins 1x

Description

These zucchini muffins are delightful and sweet, featuring Greek yogurt and zucchini for moisture and turbinado sugar for a crunch.


Scale

Ingredients

  • 1/4 cup neutral oil (grapeseed, sunflower, vegetable)
  • 1/2 cup turbinado sugar
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 cup packed shredded zucchini

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Place 10 muffin cups into a muffin pan.
  2. In a large bowl, whisk together the oil, turbinado sugar, eggs, yogurt, and vanilla with a fork. Sprinkle in the flour, baking powder, baking soda, salt, and cinnamon and stir to combine into a sticky dough. Gently stir in zucchini. Be careful not to overmix: just stir until the dough comes together.
  3. Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with turbinado sugar.
  4. Bake about 23 to 27 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool before serving. Store refrigerated for about 1 week or frozen for several months.

  • Category: Baked
  • Method: Baked
  • Cuisine: American

Keywords: Zucchini Muffins, Baking with Zucchini, Zucchini Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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