Description

Moist Greek Yogurt Zucchini Muffins are a nutritious and delicious treat that combines the subtle sweetness of zucchini with the creamy texture of Greek yogurt. Perfect for breakfast or a midday snack, these muffins are soft, flavorful, and a fantastic way to sneak veggies into your diet. Whip up a batch for a delightful aroma that will have everyone asking for more!

Ingredients

Scale

1 cup all-purpose flour
1 cup grated zucchini (about 1 medium zucchini)
1/2 cup plain Greek yogurt
1/2 cup granulated sugar
1 large egg
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
Pinch of salt

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Grate the zucchini and squeeze out excess moisture using a clean towel.
In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together Greek yogurt, sugar, and egg until smooth. Fold in zucchini gently.
Combine wet and dry ingredients; stir until just mixed (lumps are okay).
Spoon batter into muffin tins, filling each cup about two-thirds full.
Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Cool before serving or store in an airtight container.

Nutrition

Serving Size: 1 muffin (65g)
Calories: 145
Sugar: 8g
Sodium: 125mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 22mg

Keywords: - For added flavor, consider incorporating nuts or chocolate chips. - Substitute whole wheat flour for all-purpose flour for healthier muffins. - Store in an airtight container at room temperature for up to three days or freeze for later use.