I’m a big fan of zucchini muffins. They are great for breakfast or an afternoon snack. Plus, they are easy to make. Over the summer, I’ve made zucchini muffins more times than I can count and each time they were a little different. My husband teases me and says that I never make something the same way twice. I must agree. I usually cook with what I already have in my kitchen. It’s a great way to decrease cost and it helps prevent food from going bad.
My most recent zucchini muffins are very different than the rest. All of the recipes that I have used call for oil and eggs to keep the muffins moist. However, oil and eggs add a significant amount of fat. I wanted to add some protein and try to decrease the fat content in my muffins. I decided to use Greek yogurt instead of oil and eggs and the final product taste great. Here’s my final recipe (which I think I will stick with for now on) and the links to a few other good ones.
Fat Free Zucchini Muffins
1 cup Fat Free Greek Yogurt
1 cup honey
1 Tablespoon vanilla extract
3 cups white whole-wheat flour
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 cups shredded zucchini
Preheat oven to 350 degrees. Mix the yogurt, honey, and vanilla until fully combined. Add the dry ingredients and stir until the dry ingredients have absorbed all the liquid. Last of all, add the zucchini and mix well.
Pour the batter into lightly greased muffins tins and bake for 15-20 minutes. You should end up with around 18 muffins.
The final result isn’t as sweet as other muffins, so keep that in mind if you have a sweet tooth. Here are the other recipes that I have used and recommend.