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Zucchini Muffins

Recipe adapted by Antonia Harvey, RD from The Dinner Mom


Shredded zucchini creates moist muffins and is a great way nutritionally boost a recipe.


Zucchini has a mild, slightly nutty flavour and is a good source of Vitamin C and potassium.  Zucchini can be used in a wide variety of recipes and are an easy addition to any garden!

Makes:  12 Muffins




  • 1 cup (250 mL) whole wheat flour

  • ½ cup (125 mL)  all-purpose flour

  • 2/3 cup (160 mL) white sugar

  • ½ tsp (2.5 mL) baking powder

  • ½ tsp (2.5 mL) baking soda

  • ½ tsp (2.5 mL) ground cinnamon

  • 2 cups (500 mL) grated zucchini (about two small zucchini)

  • 2 eggs, beaten

  • ½ cup (125 mL) 0% M.F. (milk fat) plain Greek yogurt

  • ½ cup (125 mL) raisins or dried cranberries



  • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

  • Lightly grease or line two six-cup muffin tins or one twelve-cup muffin tin.

  • Wisk together all dry ingredients except raisins/dried cranberries in a large bowl. Set aside.

  • Combine all wet ingredients, including zucchini, in a medium bowl.

  • Add wet ingredients to dry and gently mix until just combined. Fold in the raisins/dried cranberries. Note that the batter will be very stiff.

  • Distribute the batter evenly between the 12 muffin cups.

  • Bake for 20-25 minutes, or until the muffins are firm and lightly browned.

  • Let muffins cool for 5 minutes before removing from tins and transferring to a wire rack.

Zucchini can range from light to dark green in colour.  There is a yellow/orange variation also.  It is a summer squash and can grow to over a metre in length.  Botanically it is a fruit, but in the culinary world is is treated like a vegetable. 

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