Zucchini Bread Muffins

If you are looking for the perfect summer breakfast…something to grab on your way out for a hike, or camping or a day at the beach… then look no further! These zucchini bread muffins are perfect individual sized portions, a healthier muffin and just plain delicious!


  • 3 eggs
  • 2/3 cup oil
  • 1/3 cup greek yogurt
  • 1 1/3 cup white granulated sugar
  • 1/3 cup Muscovado sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 cups finely grated zucchini (or use your food processor)
  • 3 cup all purpose flour


Preheat oven to 325°F (160°C).

Add the ingredients in the order given. Stir lightly after each addition.

Fill two muffin tins with cupcake liners. Fill each cupcake liner 2/3-3/4 of the way full.

Bake for approximately 12 minutes. Ovens vary so check it regularly after 10 minutes. A toothpick should come out with crumbs on it, but not gooey.

Allow to cool before trying to remove it from the loaf pan!

They are soo yummy served warm straight out of the oven!

My picky eaters even love these muffins and I am happy that they are eating a little bit of zucchini!

Enjoy! And happy baking.

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