Moist Greek Yogurt Zucchini Muffins
A delightful blend of fresh zucchini and creamy Greek yogurt results in soft, tender muffins perfect for breakfast or a sweet afternoon snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 0.5 cup Greek yogurt Can use flavored yogurt for added flavor.
- 0.5 cup sugar or honey Adjust as per taste.
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup vegetable oil or melted coconut oil
Main Ingredient
- 1 cup grated zucchini Fresh grated zucchini is preferred.
Instructions
Preparation
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, and cinnamon; whisk until well blended.
- In another bowl, whisk together the Greek yogurt, sugar (or honey), eggs, vanilla extract, and vegetable oil until smooth.
- Grate the zucchini and fold it gently into the wet mixture.
Combine & Bake
- Gradually add the dry ingredients to the wet mixture and mix until just combined, being careful not to overmix.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool slightly before serving.
Notes
For best texture, drain excess moisture from the grated zucchini. These muffins can be frozen for up to three months and reheated in the microwave.