Ultimate zucchini muffins

Prep 15 min
Total 40 min
Serves 12



large zucchini, grated (3 1/2 cups)
2 cups
all-purpose flour
1 1/2 tsp
3/4 tsp
3/4 tsp
1/2 cup
olive or vegetable oil
1/2 cup
plain yogurt
1 cup
granulated sugar


  • PREHEAT oven to 350F. Spray a 12-cup muffin pan with oil or line with paper liners.
  • PLACE zucchini in a colander in the sink. Squeeze with both hands, removing as much liquid as possible.
  • WHISK flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk eggs, oil and yogurt in a large bowl. Whisk in sugar, then stir in zucchini. Add flour mixture in 2 parts until just combined.
  • BAKE until a tester inserted in centre comes out clean, 25 to 30 min. Let cool in pan for 10 min. Transfer muffins to a rack and let cool completely.


Kitchen Tip: Stir in a pinch of freshly grated nutmeg or ground cloves for a hint of warm spice in your zucchini muffins.



Calories 246, Protein 5 g, Carbohydrates 34 g, Fat 11 g, Fibre 1 g, Sodium 368 mg. Good source of folate

Chatelaine Quickies: How to make zucchini-feta cakes

Recipe Collections
Latest Recipes