¼cupOptional: raisins, dried cranberries, walnuts, or chocolate chips
Instructions
Preheat oven to 350 °F.
Shred the zucchini using the large holes of a grater or a food processor.
Spread zucchini shreds out on a dish towel covered with paper towels. Roll up the dish towel and twist or press to remove excess liquid. Measure out 1 cup of shreds and set aside.
Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
Stir egg and yogurt into the dry mix. The batter will be stiff.
Add the zucchini shreds and stir to combine. As the zucchini is incorporated, the batter will become softer but still be thick.
Fold in optional mix-ins.
Fill muffin tin wells coated with cooking spray about ⅔ full. (If using paper liners, liberally spritz them too!)
Bake for 20-25 minutes or until the muffins are firm and lightly browned on the top.
Allow muffins to cool for 5 minutes, and then remove to a wire rack to cool further.
Notes
See step-by-step pictures, more tips, and variations above.
Sweetener: Adjust the ratio of sweeteners to taste. A Stevia blend can be used entirely if desired.
Storage: Store muffins you will use in the next 3-4 days in an airtight container on the countertop at room temperature. Line the container with a paper towel and arrange the muffins on top in a single layer for best results. Place another paper towel on top. The paper towel will absorb excess moisture as the muffins settle, so you won't end up with soggy muffins.
Freezer: Allow muffins to cool completely, and individually wrap each one in plastic wrap. Store them in an air-tight plastic bag or container for about 2 months.