Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 cup sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
Wet Ingredients
- 1/2 cup Greek yogurt
- 2/3 cup milk
- 2 eggs
- 1/2 cup oil
Vegetables
- 2 cups shredded zucchini (about 3-4 medium zucchinis)
Instructions
- Prep the Zucchini: Use a box grater to shred about 3-4 medium zucchinis until you have a generous quantity. Next, use a paper towel to press out as much excess liquid as you can from the shredded zucchini. Once dried, measure out 2 cups of shredded zucchini. Reserve 1/2 cup to use for topping the muffins and set aside the remaining 1 1/2 cups for the batter.
- Preheat Oven: Set your oven to 400°F (204°C) to get it preheated and ready for baking the muffins.
- Mix Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, milk, eggs, and oil. Mix these wet ingredients together gently until just combined, taking care not to overmix.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, sugar, baking soda, and baking powder until evenly blended.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredient bowl. Mix everything together until just combined, ensuring the batter is fully incorporated but not overmixed.
- Add Shredded Zucchini: Fold in the 1 1/2 cups of shredded zucchini into the batter gently, distributing it evenly throughout.
- Ready Muffin Pan: Grease a muffin tin well, then scoop the batter evenly into each muffin cup.
- Top with Reserved Zucchini: Sprinkle the reserved 1/2 cup of shredded zucchini over the tops of each muffin for a fresh garnish.
- Bake: Place the muffin pan in the oven and bake at 400°F for 8 minutes. After 8 minutes, reduce the heat to 350°F (177°C) and continue baking for an additional 8 minutes until muffins are golden and a toothpick inserted comes out clean.
Notes
- Be sure to press out as much liquid as possible from the zucchini to prevent soggy muffins.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and milk with almond or oat milk.
- Use a toothpick test to check doneness; insert it into the center of a muffin – if it comes out clean, muffins are done.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- You can add nuts or chocolate chips to the batter for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
