Zucchini Muffins

Zucchini-Yogurt Muffins

There’s so much zucchini growing in the garden, time to make some healthy zucchini muffins. I used 2 zucchini and 1 yellow patty pan squash. You can substitute any kind os squash. Consider using different color squashes for a beautiful muffin. These muffins are light and fluffy. I use a food processor to grate the zucchini, but it can also be grated by hand with a box grater.

Makes 20 muffins

zucchini muffins


  • 2 eggs
  • 2 cups plain Greek yogurt – 2%
  • ½ coconut oil or butter, melted and cooled
  • ¾ cup honey
  • 4 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups unbleached white flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • ¾ teaspoon salt
  • 3 cups zucchini and/or patty pan squash, grated



  1. Preheat oven to 350° and spray muffin pans with canola oil spray.
  2. Using an electric mixer (or by hand with a fork), mix eggs, yogurt, cooled butter/coconut oil, honey, brown sugar and vanilla until well blended.
  3. In a separate bowl, mix together dry ingredients. Add them to the wet ingredients, and mix until just combined.
  4. Grate zucchini. Fold into batter.
  5. Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove muffin pans from oven. Let cool 5 minutes on cooling racks, then remove muffins from muffin pans and place on cooling racks.


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