Harvest Zucchini Muffins

Categories: Breads, Muffins


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Recipe Information

Serving Size

1 muffin


Makes 12 servings

Nutrition Information

One serving is 150 calories, 3 g fat, 15 mg cholesterol, 250 mg sodium, 28 g carbohydrates, 2 g fiber, and 4 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • Cooking spray
  • 1 ½ c Zucchini, grated
  • 1 Egg
  • 1 c Yogurt, vanilla, nonfat
  • 1 t Lemon juice
  • 1 c Flour
  • ½ c Flour, whole wheat
  • 1 c Oats
  • ¼ c Sugar
  • 1 T Cinnamon
  • 1 t Baking soda
  • ½ t Baking powder
  • ½ t Salt
  • ½ c Chocolate chips, mini


  1. PREHEAT the oven to 350°F and SPRAY a 12-cup muffin tin with cooking spray.
  2. In a medium bowl MIX zucchini, egg, yogurt and lemon juice.
  3. In a large bowl MIX flours, oats, sugar, cinnamon, baking soda, baking powder, salt and chocolate chips.
  4. ADD the wet ingredients to the dry and MIX until incorporated.
  5. SCOOP 1/3 c of the muffin mixture into a muffin tin. BAKE for 20 minutes.
  6. ALLOW muffins to cool for 5-10 minutes, then remove.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.