Zucchini Muffins with Yogurt

A brown muffins with green flecks on a cutting board.

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

Prep Time20

Cook Time16

Total Time36

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan
11 muffin liners silicone or paper

Ingredients

2 ½ cups zucchini grated

Dry Ingredients

2 cups whole-wheat flour
1 cup coconut sugar or brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon sea salt

Wet Ingredients

½ cup yogurt
2 eggs
1 orange zested, and 1 tablespoon fresh-squeezed orange juice

Instructions

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 to make a 'well' for the wet ingredients.
In the flour bowl, place the wet ingredients in the 'well': 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 into a yellow mixture with the yogurt, add the grated zucchini to the bowl and use a spatula to 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.

Notes

When baking muffins in silicone liners: I find that when you bake muffins in silicone liners, they need 2-3 minutes more (than when they are in paper liners or in a greased muffin tin). Bake these muffins for closer to 17-19 minutes.

Freezing muffins: I find these muffins freeze well. Freeze in a sealed bag or container and enjoy within 6 months. I wrote another blog post for the best results when freezing muffins; I hope you find it helpful.

Nutrition