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Garden Fresh Zucchini Muffins

Allie
A cozy wholesome treat right from your backyard harvest.
5 from 17 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 12 Muffins

Ingredients
  

  • 1.5 cups Grated Zucchini From about 1 medium zucchini
  • 1 3/4 cups All-Purpose Flour Or whole wheat flour for a heartier texture
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg Optional, but cozy.
  • 1/3 cup Brown Sugar
  • 2 Tbsp Honey You can also substitute Maple Syrup
  • 2 Large Eggs
  • 1/3 cup Neutral Oil Avocado, Canola, or melted Coconut Oil
  • 1/4 cup Plain Greek Yogurt You can also substitute Sour Cream
  • 1 tsp Vanilla Extract

Instructions
 

Prep the Zucchini

  • Wash and grate your zucchini using a box grater. No need topeel. If it’s very watery, lightly squeeze some moisture out with a cleantowel—just don’t dry it out completely.

Mix Dry Ingredients

  • In a medium bowl, whisk together the flour, baking soda,baking powder, salt, cinnamon, and nutmeg. Set aside.

Mix Wet Ingredients

  • In a large mixing bowl, whisk together the eggs, brownsugar, honey, oil, yogurt, and vanilla until smooth.

Combine

  • Fold the shredded zucchini into the wet mixture. Add the dryingredients and stir just until combined. Don’t overmix—it’s okay if it’s alittle lumpy. Fold in nuts or chocolate chips if using.

Bake

  • Preheat your oven to 350°F (175°C). Line a muffin tin withpaper liners or grease lightly. Scoop the batter evenly into 12 muffin cups(they’ll be about ¾ full). Optional: sprinkle oats or coarse sugar on top for arustic look.
    Bake for 20–22 minutes, or until a toothpick comes out cleanfrom the center of a muffin.
    Let cool in the pan for 5 minutes, then transfer to a wirerack to cool completely.

Notes

Tips for the Best Zucchini Muffins
  • Don’t over-drain your zucchini. A little moisture helps make the muffins tender.
  • Want them sweeter? Add 2–3 extra tablespoons of brown sugar or use a mashed ripe banana in place of the yogurt.
  • For dairy-free: Use a non-dairy yogurt and substitute coconut oil.
  • Add-ins like chocolate chips or chopped walnuts turn these into a treat that even picky eaters love.
  • Double the batch and freeze extras—these are fantastic for busy mornings!
Storage & Freezing Instructions
  • Room Temp: Store in an airtight container for up to 3 days.
  • Fridge: Will keep well for up to a week. Reheat in the microwave for 10–15 seconds for a fresh-from-the-oven feel.
  • Freezer: Wrap individually and freeze for up to 3 months. Perfect for grab-and-go breakfasts or lunchboxes.
Keyword Muffin, Zucchini, Zucchini Muffin