Zucchini Yogurt Muffins Recipe

Name: Zucchini Yogurt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/3 cup Sugar; 1/4 cups Dark Brown Sugar; 2 whole Eggs, Beaten; 2 teaspoons Vanilla; 1 cup Zucchini, Pureed (for 1 Cup You'll Need About 2 Whole Zucchini); 6 ounces, weight Light Vanilla Yogurt; 2/3 cups Unsalted Butter, melted; 1-1/2 cup Flour; 1-1/2 cup Whole Wheat Flour; 1 pinch Salt; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Nutmeg; 2 teaspoons Cinnamon; 1 cup Chopped Walnuts

Servings: persons

1-1/3 cup Sugar
1/4 cups Dark Brown Sugar
2 whole Eggs, Beaten
2 teaspoons Vanilla
1 cup Zucchini, Pureed (for 1 Cup You'll Need About 2 Whole Zucchini)
6 ounces, weight Light Vanilla Yogurt
2/3 cups Unsalted Butter, melted
1-1/2 cup Flour
1-1/2 cup Whole Wheat Flour
1 pinch Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Nutmeg
2 teaspoons Cinnamon
1 cup Chopped Walnuts

1
Preheat the oven to 350u00b0F. Place baking liners into two 12-count muffin pans (recipe makes about 16) and spray the liners lightly with non-stick cooking spray. Set pans aside.
2
In a large bowl combine sugars, eggs and vanilla. Stir in the zucchini, yogurt and butter. Set aside.
3
In a separate bowl, mix flours, salt, baking soda, baking powder, nutmeg and cinnamon. Stir the dry ingredients into the zucchini mixture. Stir in walnuts.
4
Divide the batter equally among the cups. Bake for 25-28 minutes, or until a toothpick inserted in the middle comes out clean.

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/3 cup Sugar, 1/4 cups Dark Brown Sugar, 2 whole Eggs, Beaten, 2 teaspoons Vanilla, and more.

Yes, Zucchini Yogurt Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Yogurt Muffins

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