Greek Yogurt Zucchini Bread Muffins
Moist and tender Greek Yogurt Zucchini Bread Muffins made with fresh zucchini and creamy Greek yogurt. Perfect for breakfast or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup plain Greek yogurt
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a large bowl, whisk the granulated sugar, plain Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix.
Fold in the grated zucchini and chopped walnuts (if using) until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.