Cinnamon Zucchini Muffins

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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.

Cinnamon Zucchini Muffins

This muffin recipe is perfect for breakfast with cinnamon and zucchini, plus you get some protein with the Greek yogurt.


  • 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.

grating zucchini

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.

combining wet ingredients

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.

dry ingredients for muffins

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.

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moist cinnamon zucchini muffins

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.
Print Recipe
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes


  • muffin tin


  • cups zucchini shredded and excess moisture removed
  • cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 tsp ground cinnamon heaping
  • 2 eggs
  • 6 ounces Greek yogurt
  • ½ cup butter melted


  • Grate your zucchini and place on a paper towel or towel and squeeze the excess moisture out.
    grated zucchini
  • 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.
    zucchini, eggs, yogurt, and sugar
  • Drizzle in the melted butter.
  • In a separate bowl combine the flour, baking powder, baking soda, salt, and cinnamon,
    dry ingredients for muffins
  • Add your dry ingredients to the zucchini mixture and mix till just combined.
  • Scoop the batter into the sprayed muffin tins, filling ¾ full.
    cinnamon zucchini muffin batter in tin
  • 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.


Store leftover muffins in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.
Course: Breakfast, Snack
Cuisine: American
Keyword: cinnamon, muffin, zucchini
Servings: 18 muffins
Cost: $5

If you prefer some cinnamon zucchini bread you can add the batter to a loaf pan and bake for 40 minutes or so.

Other Muffin Recipes

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