Cinnamon Zucchini Muffins
Cinnamon Zucchini Muffins – Moist and tasty, these muffins are a terrific way to use up a late summer bounty of zucchini. They are made with Greek yogurt too.

Who doesn’t love a good muffin? They’re the perfect grab-and-go breakfast, a sweet midday snack, or a delightful treat with your afternoon tea. But when you add the warm, comforting spice of cinnamon and the moist, veggie-packed goodness of zucchini, you elevate the humble muffin to something truly special. These Cinnamon Zucchini Muffins are not only delicious but also a great way to sneak in some veggies—especially if you’ve got an abundance of zucchini from your garden!
This muffin recipe is perfect for breakfast with cinnamon and zucchini, plus you get some protein with the Greek yogurt.
Ingredients
- zucchini
- flour
- baking powder
- baking soda
- salt
- ground cinnamon
- sugar
- eggs
- Greek yogurt
- butter
This recipe is a spin on my Spiced Zucchini Bread recipe.
Cinnamon Zucchini Muffins Instructions
Grating the zucchini if the first step as you need to let the moisture absorb into the towel or paper towels.

Then in a mixer bowl combine the eggs, yogurt, sugar and shredded zucchini. Mix the batter together and then drizzle in the melted butter while the mixer is on low.

In a large bowl combine the dry ingredients. Stir them together with a whisk before add the mixture to the wet ingredients in the mixer.

Generously spray the muffin pan with nonstick spray or you can use muffin liners. Scoop the batter into the muffin tin and bake in a preheated oven.

Cinnamon Zucchini Muffins
Equipment
- muffin tin
Ingredients
- 1½ cups zucchini shredded and excess moisture removed
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 teaspoon ground cinnamon heaping
- 2 eggs
- 6 ounces Greek yogurt
- ½ cup butter melted
Instructions
- Grate your zucchini and place on a paper towel or towel and squeeze the excess moisture out.
- Preheat the oven to 375℉ Spray muffin pans with nonstick cooking spray.
- Mix together the eggs, yogurt, sugar and zucchini in a mixer bowl until combined.
- Drizzle in the melted butter.
- In a separate bowl combine the flour, baking powder, baking soda, salt, and cinnamon,
- Add your dry ingredients to the zucchini mixture and mix till just combined.
- Scoop the batter into the sprayed muffin tins, filling ¾ full.
- Bake in preheated oven for 20-25 minutes until golden brown on top and where a toothpick inserted into the zucchini muffin recipe comes out clean.
- Let the muffins cool in the pan for 10-15 minutes before removing and cooling on a rack for another 20 minutes before serving.
Notes
If you prefer some cinnamon zucchini bread you can add the batter to a loaf pan and bake for 40 minutes or so.