Zucchini muffins

Easy Zucchini Muffins

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


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



  • 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


  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