Mini Zucchini Bread Muffins- 3 flavors!

Happy Thursday!

Zucchini bread is one of those things that you can enjoy, while being “healthy”. Or…at least a lot more healthy than other baked goods. Who would have thought putting a squash into bread would have tasted good, but it’s all the extra cinnamon and chocolate and nuts and SUGAR that gives it that yumminess. Today was my day off from class, but of course I will be in lab for a couple of hours to catch up on work. On days that I get bored or just need a break, I have this urge to bake! The weird thing about me is that I love to bake, and I like sweets, but I love giving out my baked goods to people to eat. Mostly because it makes people happy! But also because I can’t afford so much fat and sugar -.-

 Here’s a great recipe that uses greek yogurt…i will almost add greek yogurt to anything, because it just makes everything light and moist 🙂 It’s the best secret ingredient. The 3 flavors i made are: Peanut butter, Chocolate Chip, & Classic Walnut. Enjoy!

The lineup

Wet + Dry Ingredients
How to easily peel a zucchini!

Walnut batter =P
Chocolate chips yummm
Everyone loves PB…like come on!

The three batters
Peanut buttery goodness…


These are fun little muffin liners I found at Daiso!


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup Vanilla Greek Yogurt
1 cup white sugar
1/2 brown sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1/2 cup peanut butter
1/2 cup chocolate chip (semi-sweet)


1. Oil and flour 24 cup mini muffin tin. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, greek yogurt, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Don’t overmix!
Split batter into 3 bowls. Stir in zucchini and chocolate chips, peanut butter, or nuts into each separate bowl until well combined. Pour batter into prepared muffin pan.
4. Bake for 10-12 minutes, or until tester inserted in the center comes out clean.


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