Zucchini Muffins

These delightful little Zucchini Muffins are moist, tender, perfectly spiced, and absolutely delicious. They have skyrocketed to the top of my "what to do with all this zucchini" list!

Course bread, Breakfast, Snack

Cuisine American

Keyword Zucchini Bread Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings Muffins

Calories 206kcal

Ingredients

1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sugar
1/4 cup brown sugar
1/2 cup avocado oil
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain Greek yogurt
1 1/2 cups finely grated zucchini unpeeled

Instructions

Preheat oven to 350° F and line a muffin tin with papers or grease each muffin cup.
In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
Shred zucchini with the fine grate on your box grater. Gently squeeze most of the liquid out of it with a paper towel or clean cloth.
In a separate medium mixing bowl, whisk the sugar, brown sugar, avocado oil, eggs, vanilla and Greek yogurt together. Gently fold in shredded zucchini.
Pour the wet ingredients into the dry ingredients and gently stir just until combined - don't over mix!
Fill each muffin cup about 3/4 full with batter. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Remove the muffins to a cooling rack.
Store at room temperature in an airtight container for up to 5 days. You can freeze these in an airtight container for up to 3 months. Enjoy!

Nutrition