These zucchini muffins are delightful and sweet! Greek yogurt makes them ultra moist, and turbinado sugar adds a satisfying crunchy topping.

Zucchini muffins

It’s the time of year where everyone we know has an overabundant zucchini plant. So why not shred it and bake it up into some tasty treats? These zucchini muffins really are the best way to use this green veggie! These muffins have a little healthy twist: instead of being sugar and oil laden, they’re moistened with Greek yogurt and sweetened with just enough turbinado sugar. The large sugar grains also add a tasty crunch to the top of the muffins! Ready to get baking?

How to make zucchini muffins

These zucchini muffins are so easy to whip up! They use standard muffin ingredients like flour, eggs, and oil: but they’ve got less oil than usual. The secret? Greek yogurt! It makes for perfectly moist muffins, and the shredded zucchini also helps to cut back on the oil. They also have less sugar than the standard zucchini muffin. This recipe is be just sweet enough so you feel like it’s a 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.
  • Bake: Place in muffin cups and bake for about 25 minutes at 350 degrees Fahrenheit. Allow to cool and enjoy!
Easy zucchini muffins recipe

Variation: gluten free and vegan zucchini muffins

Looking for gluten free or vegan zucchini muffins? We’ve got an option too: our Healthy Zucchini Muffins! These muffins are made from 100% rolled oats: they’re blender muffins! Here’s what to do:

Why is zucchini used in baking?

Zucchini is often used as a replacement for oil in baked goods. Why? It’s much lower calorie than oil and performs a similar function: bringing in moisture. Most of zucchini is water, so it disappears right into cakes and breads, leaving the baked good perfectly hydrated.

Because using shredded zucchini can stand in for some oil, these zucchini muffins have a low oil content: just over 1 teaspoon of oil per muffin. Thanks, zucchini!

Want another baked recipe with zucchini? Try this Chocolate Zucchini Cake: rich, moist and ultra chocolaty.

Zucchini muffins recipe

What is turbinado sugar?

This zucchini muffin recipe is sweetened just enough, and not so much that it tastes like a cupcake! In this recipe we’ve used turbinado sugar because of its caramel-y flavor and crunchy texture. Turbinado sugar is raw sugar with large, light brown crystals. It’s less processed than refined white sugar, because it’s boiled only once to remove the molasses. Because of that, it has a little more complexity in flavor than refined sugar.

Is turbinado sugar healthier than refined sugar? Turbinado sugar and refined sugar have the same grams of sugar and number of calories. In terms of nutrients, turbinado sugar has only trace amounts (sources). So, turbinado sugar is not healthier. But it has a unique flavor and texture, and is perfect for adding a bit of crunch to the top of baked goods.

Baking with turbinado sugar

Want more muffins with turbinado sugar? Our apple muffins have a crunchy streusel topping that’s to die for.

How to store zucchini muffins

What’s the best way to store these zucchini muffins? It depends on how long you think they’ll be around. Here’s what we recommend:

  • 1 day: Leave the muffins on a cooling rack and cover with a clean, dry dish towel. This helps the texture of the topping intact.
  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb any moisture, which helps to retain the topping texture.
  • Longer than 4 days: Freeze these muffins in a sealable container and store up to 3 months.

More zucchini recipes

Got an overabundance of zucchini? Get ready! Here are some of our favorite zucchini recipes using that popular green veggie:

Easy zucchini muffins

This easy zucchini muffins recipe is…


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Zucchini muffins

Best Zucchini Muffins

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 muffins 1x


These zucchini muffins are delightful and sweet! Greek yogurt makes them ultra moist, and turbinado sugar adds a satisfying crunchy topping.


  • ¼ cup neutral oil (grapeseed, sunflower, vegetable)
  • ½ cup turbinado sugar
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • 1 tablespoon vanilla extract
  • 1 ½ cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 cup packed shredded zucchini


  1. Preheat the oven to 350 degrees Fahrenheit. Place 10 muffin cups into a muffin pan.
  2. In a large bowl, whisk together the oil, turbinado sugar, eggs, yogurt, and vanilla with a fork. Sprinkle in the flour, baking powder, baking soda, salt, and cinnamon and stir to combine into a sticky dough. Gently stir in zucchini. Be careful not to overmix: just stir until the dough comes together.
  3. Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with turbinado sugar.
  4. Bake about 23 to 27 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool before serving. Store refrigerated for about 1 week or frozen for several months.
  • Category: Baked
  • Method: Baked
  • Cuisine: American

Keywords: Zucchini Muffins, Baking with Zucchini, Zucchini Recipes

More muffins recipes

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Last updated: June 2020

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. This was SO good. I love how moist the muffins came out. I didn’t have enough turbinado so used a combo of honey and regular sugar. Added a pinch of cloves and nutmeg, and baked half with chocolate chips. Highly recommend. Even better the next day!

  2. Muffins turned out great. Can this recipe be used as a loaf versus muffins? I presume so, but wanted confirmation. Definitely recommend!