Zucchini Muffins
Recipe by: Jarka
Created: September 22, 2025, 3:59 p.m. Updated: September 22, 2025, 4:50 p.m.
I love baking with zucchini because it keeps muffins soft and juicy, but you don’t really taste the vegetable. These muffins are simple to make, not too sweet, and perfect with a coffee or tea in the afternoon. I don’t use any sugar here only honey for sweetness so the flavor is more gentle and natural. I like to add some nuts for crunch and a little chocolate, because why not. They rise nicely in the oven, and the smell is just wonderful. For me this is the kind of recipe you can bake on Sunday and enjoy with family all week.
Ingredients
Zucchini Muffins
- 2 1/3 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 3/4 cup zucchini (finely grated and drained of excess water)
- 1/4 cup oil
- 4 tablespoon butter (melted)
- 1/2 cup yogurt (whole milk)
- 1/3 cup honey
- 2 eggs
- 1 cup walnuts
- 1 cup dark chocolate chips
Preparation Steps
Hey there, chef! Let's make some magic with this recipe. For the best results, try to stick to the steps and ingredients list like glue. Think of it like a science experiment – weird substitutions might make things go *boom* (and not in the tasty way). 😉
Zucchini Muffins
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Preheat the oven to 410°F (210°C). Line a muffin tin with paper cups.
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In a large bowl, whisk together all the dry ingredients.
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Roughly chop the nuts. Grate zucchini on the fine side and squeeze out the extra water, really press it, so the batter isn’t wet.
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Melt the butter. Add honey, yogurt, eggs, and oil. Whisk until smooth, then stir in the zucchini.
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Pour the wet mix into the dry. Stir gently until just combined (no dry pockets). Fold in the nuts and chocolate.
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Fill the cups evenly. Bake 5 minutes at 410°F, then lower to 350°F (175°C) and bake 15-20 minutes, until a toothpick comes out with just a few moist crumbs.
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Rest in the tin for 5 minutes, then move to a rack to cool.