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These zucchini muffins are delightful and sweet, featuring Greek yogurt and zucchini for moisture and turbinado sugar for a crunch.
These zucchini muffins are very easy to whip up! They use typical muffin ingredients like refined flour, eggs, and oil, but adding Greek yogurt and shredded zucchini for moistness helps to cut back on the oil. The sugar content is also less than the standard zucchini muffin: we tweaked this recipe to be just sweet enough so you feel like it’s a zucchini muffin, but not so sweet that it’s like a cupcake!
Here’s how to make these easy zucchini muffins:
- Whisk together the wet ingredients: oil, turbinado sugar, eggs, Greek yogurt and vanilla.
- Sprinkle in the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. Stir together, then add the shredded zucchini.
- Place in muffin cups and bake for about 25 minutes at 350 degrees Fahrenheit.
- Allow to cool and enjoy! Stores in the refrigerator for 1 week and the freezer for several months.