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Tender, moist muffins made with fresh grated zucchini and creamy Greek yogurt, enhanced with cinnamon and vanilla. Perfect for a quick breakfast or wholesome snack that sneaks in veggies.

Ingredients

Scale
  • 1 1/2 cups grated zucchini (finely grated)
  • 2 cups all-purpose flour
  • 1 cup Greek yogurt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Grate the zucchini finely and set aside.
  3. Bring eggs to room temperature if chilled.
  4. In a large bowl, whisk together grated zucchini, Greek yogurt, sugar, vegetable oil, eggs, and vanilla until smooth and combined.
  5. In another bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined and clump-free.
  6. Fold the dry ingredients into the wet mixture in thirds, mixing gently and only until just combined.
  7. Scoop batter into prepared muffin cups about two-thirds full and sprinkle chocolate chips or chopped nuts on top if desired.
  8. Bake at 350°F (175°C) for 20–25 minutes, until a toothpick inserted into the center comes out clean or with a few crumbs.
  9. Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Grate zucchini finely to spread moisture evenly and improve texture., Use eggs at room temperature for even crumb., Avoid overmixing the batter to keep muffins fluffy; a few lumps are okay., Add a pinch of nutmeg along with cinnamon for extra flavor., Store muffins in an airtight container to keep them fresh longer., Mix-in ideas include chocolate chips, chopped walnuts or pecans, fresh or frozen blueberries or cranberries., Gluten-free option: substitute all-purpose flour with a gluten-free blend., Vegan version: use flax eggs and plant-based yogurt instead of eggs and Greek yogurt., For less sweetness, reduce sugar by 1/4 cup or replace some sugar with unsweetened applesauce., Frozen zucchini can be used if thawed and excess water squeezed out., Muffins can be stored at room temperature (up to 3 days), refrigerated (up to 5 days), or frozen (up to 3 months)., Reheat frozen muffins in oven or microwave as described for freshness.

Nutrition

Find it online: https://cookingcrumbs.com/moist-greek-yogurt-zucchini-muffins-irresistibly-delicious/