This zucchini muffin recipe can easily pass for cupcakes and is the perfect way to sneak in a serving of veggies (or two). Keep reading to learn how to make these little bites of – healthy – heaven.
Are you looking for an extra-healthy start to the day that also tastes sweet and satisfying? Well, your search is over. The answer is here in these muffins. I’m not kidding when I say this easy breakfast or snack idea is good for you. After all, they’re full of zucchini. And if you have a garden at home with a bumper crop, what better way to put it to good use?
One thing I like about these sweet zucchini muffins is the moistness factor. Adding this green vegetable to the muffin batter guarantees a muffin sure to please. The whole process to make the muffins is easy–you just need to follow a few simple steps and…voila! Sweet Zucchini Muffins With Greek Yogurt Frosting. Ah-mazing!
Are Zucchini Muffins Healthy?
Zucchini muffins are not only delicious but yes, healthy! Zucchini has a lot of good things in it and adding this green vegetable to the muffins tucks that goodness right inside. Let’s look at zucchini:
- Zucchini is high in vitamin A, which is well-known for its good effects on the immune system. It’s anti-inflammatory and enhances immune function.
- Potassium, manganese, and magnesium are a few other nutrients.
- Zucchini is great for the digestive system, one of the reasons being its water content is high. The fiber content is helpful, too. Adequate fiber contributes to a healthy heart as well!
- These muffins are a great way to serve a healthy vegetable!
The frosting on these beauties is also good for you (3 simple ingredients, folks!), seeing that it’s made with full-fat Greek yogurt. Besides being high in calcium and protein, Greek yogurt has tons of benefits that you can read about here.
How To Make Sweet Zucchini Muffins
Want to know how to make the best sweet zucchini muffins? Follow my tips!
- Fresh ingredients: Always work with the freshest of ingredients. Check your flour and spices for freshness (store them properly).
- Leave the skin on: Part of the goodness of zucchini muffins comes from the skin. Don’t peel the zucchini before grating. Instead, take advantage of the extra nutrients.
- Grate the muffins: You can use a hand grater or a food processor. Either one works!
- Leave the liquid: Don’t squeeze the liquid out of the zucchini. It adds to the moisture of the muffins.
- Blend carefully: You’ll mix the dry and the wet ingredients separately. When you combine to blend, Don’t overmix the batter. Blend carefully to just mix in the flour. Overmixing results in a dry finished product.
- Divide batter evenly: I fill the muffin tins evenly to get the same sized muffin, which is cooked consistently. An ice cream scoop works well!
- Test for doneness: Follow the baking times and test that a toothpick, when inserted, comes out clean. Don’t overbake!
- Cool: Let the muffins cool for 5-10 minutes before removing them from the tin to finish cooling on the rack.
- Add frosting: The Greek yogurt frosting can be spread over the muffins once they are cooled.
Can You Taste Zucchini In Zucchini Bread or Zucchini Muffins?
I don’t find that you taste the zucchini at all when using it in baked goods. As I said, it’s an easy way to add a boost of nutrients to your muffin. You will see flecks of green in the finished product, but that will just serve as a reminder of the nutrition you’ve added to these delicious muffins.
I’ve also got a recipe for chocolate zucchini bread you’ll absolutely love. It’s super-rich because it’s made with coconut oil and unsweetened applesauce. You gotta love all of those tastes–moist zucchini, yummy applesauce, and good for you coconut oil.
How Long Do Sweet Zucchini Muffins Last?
Not long at my house! But seriously, these sweet zucchini muffins keep in the fridge for up to 4 days. Keeping them longer than that means the muffin may dry out and the frosting could change consistency.
How Do You Store Sweet Zucchini Muffins?
First off, I find that these muffins are best eaten within 4 days as I mentioned above. I store them in a glass airtight container in the fridge. These muffins also freeze really well! If (and it’s a big if) you have leftovers, place them in a reusable freezer bag to eat within 3 months. Thaw in the fridge overnight and enjoy them in the morning as a super-nutritious start to the day.
More Delicious Muffin Recipes
You’ve got to love muffins of every type. I sure do! Look at some of my favorite recipes and choose your next muffin to try.
- 9-Ingredient Blender Chocolate Muffins
- The Best Healthy Blueberry Muffins
- The Best Healthy Strawberry Muffins
- Paleo Apple Muffins With Crunchy Crumb Topping
- The Best Easy Banana Nut Muffins
- Perfect Pumpkin Chocolate Chip Muffins
This post contains affiliate links to products I use regularly and highly recommend.
Sweet Zucchini Muffins With Greek Yogurt Frosting
Ingredients
Wet Ingredients
- 1/3 cup coconut oil, melted and cooled (plus more for greasing pan)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 zucchini (10 ounces, 1 1/2 cups), coarsley grated
For the frosting
- 2 cups full-fat plain Greek yogurt
- 4 tbsp maple syrup
- 2 tsp pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray or line with liners.
- In a large mixing bowl, combine the wet ingredients. Stir to combine.
- In a separate mixing bowl, whisk together the dry ingredients.
- Add the dry ingredients into the wet mixture, and stir until smooth. The batter will resemble a cake-like batter consistency.
- Add the shredded zucchini, and fold into the mixture.
- Divide batter into prepared tin (I use an ice cream scoop) and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool completely.
- While muffins are baking, prepare the frosting. Stir together the Greek yogurt, pure maple syrup, and vanilla extract.
- Once the muffins are cooled, spread the frosting over the top of the muffins.
- To store, refrigerate in a glass airtight container for up to 4 days.
Nutrition
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