Go Back
–+ servings
A top-down view of Mini Zucchini Muffins piled high on a white serving platter

Mini Zucchini Muffins

Get your greens in muffin form with a recipe for moist Mini Zucchini Muffins made with warming spices and your choice of chocolate chips or nuts.
4.86 from 7 votes
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 24 mini muffins

Ingredients  

  • Cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/3 cup extra-virgin olive oil
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup loosely packed grated zucchini 
  • 1/2 cup mini chocolate chips or chopped walnuts (optional)

Instructions 

  • Preheat the oven to 400°F. Grease a mini muffin pan with cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. 
  • In a separate medium bowl, whisk together the eggs, olive oil, sugar and vanilla extract. Fold the wet ingredients into the dry. (The batter will be very thick and hard to stir but will loosen as soon as the zucchini is added.) 
  • Add the grated zucchini to a kitchen towel and ring out as much moisture as possible. Fold the grated zucchini and mini chocolate chips (optional) into the batter.
  • Divide the batter among the mini muffin tin cups, filling each cup full.
  • Bake the muffins until a toothpick inserted comes out clean, 14 to 18 minutes. Remove them from the oven and let them cool in the pan for 5 minutes before serving.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!