Zucchini Bread Muffin Recipe
These easy zucchini bread muffins are made with shredded zucchini, walnuts, Greek yogurt, lemon zest, and nutmeg. 10 minutes to prep, 25 minutes to bake!
Servings: 12 muffins
Equipment
Ingredients
- ½ cup olive oil
- ½ cup honey
- ⅓ cup greek yogurt
- 2 large eggs
- 2 teaspoon lemon zest
- 2 cups zucchini shredded, about one large zucchini
- ½ cup chopped walnuts
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350°F. Prepare a standard muffin pan with liners.
- In a large bowl, whisk together olive oil, honey and Greek yogurt until smooth. Add eggs and lemon zest, whisking until smooth. Stir in shredded zucchini and chopped walnuts.
- Gently fold in flour, salt, nutmeg, baking powder, and baking soda. Mix until mostly incorporated with a few lumps.
- Scoop batter into prepared muffin tins, leaving about 1/2" at the top.
- Bake for 20–25 minutes, until a toothpick inserted in one of the center muffins comes out clean or with a couple small crumbs. Cool them in the pan for at least 15 minutes before serving.
Video
Notes
Storage: Store leftover muffins in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 240kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 205mg | Potassium: 157mg | Fiber: 1g | Sugar: 13g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
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