Zucchini Muffins

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 12 Muffins
  • 1 1/4 cups cake-and-pastry flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3 eggs
  • 1 cup light brown sugar
  • 1 tsp vanilla
  • 1 container (6 oz) plain yogurt
  • 1/2 cup Filippo Berio Extra Light Olive Oil
  • 2 cups finely shredded zucchini
  • 1/2 cup raisins
      • Preheat oven to 350°F. In large bowl, combine flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg; set aside.
      • In separate bowl, whisk together eggs, sugar and vanilla until smooth; blend in yogurt and olive oil. Mix in zucchini and raisins. Add to flour mixture; blend well.
      • Scoop batter into lightly greased muffin pan, filling cups three-quarters full. Bake for 25 minutes or until firm to the touch and golden brown.


      Recipe provided by Chef Mary Ann Esposito



    Appetizers & Snacks

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: American

    Product: Extra Light

    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    No thanks, I am already a Subscriber

    * Required fields

    Popup Close Button

    Facebook Pinterest YouTube