Illinois Harvest of the Month

Zucchini Muffins

What a wonderful way to feature zucchini and local yogurt in a moist and delicious muffin.
This is a food service and CACFP fall recipe for zucchini and local dairy.
Cooking and prep level: Basic.
  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield75
  • Serving Size(1) 2.25 oz
  • Energy172 cal
  • HAACP Process2
  • Cuisine
    • American
  • Course
    • Breakfast
  • USDA Meal Components
    • 2 oz whole grain
    • 1/8 cup other vegetable
  • Diet
    • Vegetarian

Ingredients

  • 1 quart + 1 cup Sugar
  • 1 1/2 cups Canola Oil
  • 1 1/2 cups Yogurt, plain
  • 9 ea Eggs, large
  • 10 cups Zucchini, fresh, grated liquid squeezed out
  • 3 Tbsp Vanilla
  • 5 cups Flour, all purpose
  • 6 1/4 cups Flour, whole wheat
  • 1 Tbsp Salt
  • 1 Tbsp Baking Soda
  • 3/4 tsp Baking Powder
  • 3 Tbsp Cinnamon

Method

1

Prepare muffin tins by spraying liberally with pan spray or line with paper liners. Preheat oven to: Conventional 350 degrees, Convection: 325 degrees.

2

Beat or mix well: sugar, eggs, oil, yogurt, vanilla, and zucchini. Stir or mix well to dissolve sugar and combine.

3

In a separate bowl mix dry ingredients to combine. Pour dry ingredients into wet ingredients. Stir or mix for 1-2 minutes to combine. Do not overmix! The batter will be slightly lumpy.

4

Scoop 1/3 cup into each tin using a #12 scoop. 

5

Bake until a toothpick inserted in center comes out clean. Conventional oven: 20-25 mins. Convection oven: 16-20 mins. CCP: Heat to an internal temp of 165 degrees for 15 seconds.

6

Cool completely before serving.

This recipe can be made with zucchini which has been shredded and then frozen during the season. Be sure to squeeze all excess water from zucchini once thawed to prevent a soggy muffin!

  • Nutrition Facts

  • 75 servings per container
  • Serving Size(1) 2.25 oz
  • Amount per serving
  • Calories172
  • % Daily Value*
  • Total Fat5 g6.41%
  • Saturated Fat0.9 g4.5%
  • Trans Fat0 g
  • Cholesterol25.7 mg8.57%
  • Sodium98 mg4.26%
  • Total Carbohydrate28.5 g10.36%
  • Dietary Fiber2 g7.14%
  • Total Sugars13.9 g
  • Protein3 g6%
  • Calcium19.7 mg1.52%
  • Iron1 mg5.56%
  • Potassium87 mg1.85%
  • Vitamin A64 mcg7.11%
  • Vitamin C (Ascorbic Acid)2.8 mg3.11%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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