Sweet Zucchini Muffins With Greek Yogurt Frosting | Fluffy and Moist

This zucchini muffin recipe can easily pass for cupcakes and is the perfect way to sneak in a serving of veggies (or two). Keep reading to learn how to make these little bites of - healthy - heaven.

Are you looking for an extra-healthy start to the day that also tastes sweet and satisfying? Well, your search is over. The answer is here in these muffins. I’m not kidding when I say this easy breakfast or snack idea is good for you. After all, they’re full of zucchini. And if you have a garden at home with a bumper crop, what better way to put it to good use?

One thing I like about these sweet zucchini muffins is the moistness factor. Adding this green vegetable to the muffin batter guarantees a muffin sure to please. The whole process to make the muffins is easy–you just need to follow a few simple steps and...voila! Sweet Zucchini Muffins With Greek Yogurt Frosting. Ah-mazing!

Are Zucchini Muffins Healthy?

Zucchini muffins are not only delicious but yes, healthy! Zucchini has a lot of good things in it and adding this green vegetable to the muffins tucks that goodness right inside. Let’s look at zucchini:

• Zucchini is high in vitamin A, which is well-known for its good effects on the immune system. It’s anti-inflammatory and enhances immune function.
• Potassium, manganese, and magnesium are a few other nutrients.
• Zucchini is great for the digestive system, one of the reasons being its water content is high. The high fiber content is helpful, too. Adequate fiber contributes to a healthy heart as well!
• These muffins are a great way to serve a healthy vegetable!

The frosting on these beauties is also good for you (3 simple ingredients, folks!), seeing that it’s made with full-fat Greek yogurt.

How To Make Sweet Zucchini Muffins

Want to know how to make the best sweet zucchini muffins? Follow my tips!

• Fresh ingredients: Always work with the freshest of ingredients. Check your flour and spices for freshness (store them properly).
• Leave the skin on: Part of the goodness of zucchini muffins comes from the skin. Don’t peel the zucchini before grating. Instead, take advantage of the extra nutrients.
• Grate the muffins: You can use a hand grater or a food processor. Either one works!
• Leave the liquid: Don’t squeeze the liquid out of the zucchini. It adds to the moisture of the muffins.
• Blend carefully: You’ll mix the dry and the wet ingredients separately. When you combine to blend, Don’t overmix the batter. Blend carefully to just mix in the flour. Overmixing results in a dry finished product.
• Divide batter evenly: I fill the muffin tins evenly to get the same sized muffin, which is cooked consistently. An ice cream scoop works well!
• Test for doneness: Follow the baking times and test that a toothpick, when inserted, comes out clean. Don’t overbake!
• Cool: Let the muffins cool for 5-10 minutes before removing them from the tin to finish cooling on the rack.
• Add frosting: The Greek yogurt frosting can be spread over the muffins once they are cooled.

Can You Taste Zucchini In Zucchini Bread or Zucchini Muffins?

I don’t find that you taste the zucchini at all when using it in baked goods. As I said, it’s an easy way to add a boost of nutrients to your muffin. You will see flecks of green in the finished product, but that will just serve as a reminder of the nutrition you’ve added to these delicious muffins.

I’ve also got a recipe for chocolate zucchini bread you’ll absolutely love. It’s super-rich because it’s made with coconut oil and unsweetened applesauce. You gotta love all of those tastes–moist zucchini, yummy applesauce, and good for you coconut oil.

How Long Do Sweet Zucchini Muffins Last?

Not long at my house! But seriously, these sweet zucchini muffins keep in the fridge for up to 4 days. Keeping them longer than that means the muffin may dry out and the frosting could change consistency. This goes for pretty much any muffin recipe, like my peach muffins.

How Do You Store Sweet Zucchini Muffins?

First off, I find that these muffins are best eaten within 4 days as I mentioned above. I store them in a glass airtight container in the fridge. These muffins also freeze really well! If (and it’s a big if) you have leftovers, place them in a reusable freezer bag to eat within 3 months. Thaw in the fridge overnight and enjoy them in the morning as a super-nutritious start to the day.

More Delicious Muffin Recipes

You’ve got to love muffins of every type. I sure do! Look at some of my favorite recipes and choose your next muffin to try.

• 9-Ingredient Blender Chocolate Muffins
• The Best Healthy Blueberry Muffins
• The Best Healthy Strawberry Muffins
• Paleo Apple Muffins With Crunchy Crumb Topping
• The Best Easy Banana Nut Muffins
• Perfect Pumpkin Chocolate Chip Muffins

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