Ultimate Zucchini Muffins


  • Prep Time15 mins
  • Total Time40 mins
  • Makes12 servings
Ultimate Zucchini Muffins

Photo, Erik Putz.

Chatelaine Triple Tested

The savoury seasonal fruit helps balance out the sweetness in the bread batter.


  • 2 large zucchini, grated (3 1/2 cups)

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 3/4 tsp cinnamon

  • 3/4 tsp salt

  • 2 eggs

  • 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.

Nutrition (per serving)

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

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

Get more easy muffin recipes.