Zucchini Muffins

When summer comes around zucchini start hitting the market in full force, they are a great summer vegetable and go well with so many meals. While I love zucchini fried, roasted, or sautéed, I also won’t turn it down in a muffin or bread.

As I’ve said before muffins are some of our favorite breakfasts and snacks here. I love the mornings when I can get up and get a full picturesque breakfast on the table, but lets be honest, that just doesn’t happen everyday. So having muffins on hand that have some vegetables or fruit mixed in, make me feel a little better on the rough mornings…yes I know there is plenty of sugar in the muffins too but shhhhh, the point today is the zucchini!


Zucchini Muffins

Prep: 10 minutes
Bake: 325°
Time: 20 minutes
Makes: 24 muffins

  • 3.5c Flour
  • 1c Brown sugar
  • 2tbsp Baking powder
  • 1tsp Salt
  • 1c Butter, melted
  • 2c Shredded zucchini
  • 1c Plain greek yogurt
  • 1 Egg
  • 2tsp Vanilla

  1. Preheat the oven to 325°
  2. Wash the zucchini and cut off the top, using a cheese grater grate 2cups of zucchini, about 2 average sized zucchini.
  3. Using a stand or hand mixer, mix all the ingredients together until combined.
  4. Spray a muffin pan with non stick spray or line with muffin liners. Divide the batter into the man about 1/4c per muffin.
  5. Bake for 20-25 minutes.
  6. Enjoy!

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