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Zucchini Muffins Recipe

Makes 6 muffins

Exchanges: 1 Fat, 1/2 Protein, 1/2 Vegetable, 1-1/2 Breads, 30 Optional Calories.
Nutritional Analysis per Muffin: 232 calories, 8 g protein, 8 g fat, 33 g carbohydrate, 158 mg calcium, 283 mg sodium, 74 mg cholesterol, 2 g dietary fiber. Calories from fat: 30%.


  • 1 1/2 cup zucchini, shredded
  • 1 cup flour, all-purpose
  • 11 tbsp flour, whole wheat
  • 3/4 oz cheese, Cheddar, low-fat, shredded
  • 2 tbsp sugar, granulated
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp black pepper, ground
  • 1/8 tsp salt
  • 1/2 cup yogurt, plain, low-fat
  • 2 eggs
  • 2 tbsp vegetable oil
  • 1 tsp fines herbes, dried


1. Preheat oven to 350F.
2. In center of kitchen towel arrange zucchini; gather corners of towel to enclose zucchini and squeeze to remove excess liquid.
3. Combine zuccini, flours, cheese, baking poweder, soda, pepper and salt; set aside.
4. Combine and whisk together yogurt, eggs, oil and fines herbes.
5. Add yogurt mixture to flour mixture and stir till blended.
6. Spray 12 2-1/2" muffin pan cups with cooking spray.
7. Fill each about 2/3 full.
8. Bake in center rack for 20 minutes, or toothpick comes out dry.
9. Set pan on wire rack and cool slightly.
10. Invert muffins of wire rack and let cool.


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Main Ingredient:Vegetable / Zucchini
Preparation Method:Baking
Special Diet:Low Fat

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