My kids only love zucchini if it’s in a muffin (or cornbread) and these Greek Yogurt Zucchini Muffins have become a recent favorite. I make them a bit healthier by using half whole wheat flour and reducing the honey a bit. And then I let them sprinkle some mini chocolate chips on top (or you can add them to the batter) so they think they’re really getting a treat! Bonus: Leftovers keep great in the freezer. Just thaw and reheat for a quick snack.

Greek Yogurt Zucchini Bread/Muffins

INGREDIENTS

1/3 cup canola, vegetable, or melted coconut oil (I used grapeseed oil)
1/2 cup honey, maple syrup or agave (I reduced this to 1/3 cup honey)
1 large egg
1/2 cup plain Greek yogurt (I used 2% Fage)
1 1/2 tsp. pure vanilla extract
1 1/2 cups all-purpose flour (or half white whole wheat flour and half all-purpose flour)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup shredded zucchini (about 1 medium)
2 tsp. orange zest (optional, but recommended)
up to 3/4 cup walnuts and/or chocolate chips (optional, we sprinkled some mini chocolate chips on top)

DIRECTIONS

1. Preheat the oven to 350 F and grease a 9×5 inch loaf pan or 12-cup muffin pan.
2. Whisk the oil, honey/maple/agave, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid over-mixing. Fold in the zucchini, orange zest (optional), and walnuts/chocolate chips (optional). NOTE: The batter will be thick but the zucchini will release moisture while it bakes.
3. Spread batter into the prepared loaf pan or divide the batter among the muffin holes. Bake for 40-50 minutes for a loaf or about 15 minutes for muffins. Baking times vary, so keep an eye on yours. The bread/muffins are done when a toothpick inserted in the center comes out clean. (If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.)
4. Remove the bread/muffins from the oven and set on a wire rack to cool. Cover and store leftover bread/muffins at room temperature for up to 5 days.

Makes 1 loaf or 12 muffins.

(Adapted from Sally’s Baking Addiction)