Zucchini Muffins with Yogurt

Moist zucchini muffins with my secret ingredients: orange zest and cinnamon!

Prep Time20

Cook Time16

Total Time36

Servings: muffins

Preheat the oven to 425°F (215 °C) and line a muffin tin with paper liners or grease it well.
Use a box grater to finely grate the zucchini. No need to peel the zucchini. If you find your zucchini is quite moist, place the grated zucchini in a tea towel or a paper towel and squeeze out any moisture.
In a large bowl, place the whole-wheat flour, coconut sugar, baking powder, baking soda, cinnamon, and sea salt; whisk together well. Push the flour mixture to the sides of the bowl.
On top of the dry ingredients, place the yogurt, eggs, orange juice, and orange zest. Then mix just these wet ingredients as best you can without stirring in the flour mixture. Once the eggs are beaten in a yellow mixture with the yogurt, add the grated zucchini to the bowl and fold the flour mixture into the wet mixture just until mixed; do not overmix.
Divide the batter evenly into the muffin tin. I make this batter into 11 large muffins. Bake at 425°F (215 °C) for 8 minutes, then turn the oven down to 375°F (190 °C) and bake for another 7-8 minutes until the muffins are fully baked. Allow the zucchini muffins to cool in the pan for 5 minutes, then transfer to a rack to finish cooling.

Freezing muffins: I found these muffins freeze well. Freeze in a sealing bag or container and enjoy within 6 months.