Go Back

Cinnamon Zucchini Muffins

moist 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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 18 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.
    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.

Notes

Store leftover muffins in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.