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When the crisper gifts you a zucchini (or three), these egg-free mini muffins are your quick win. They’re soft, gently spiced, and just sweet enough—perfect for breakfast, lunchboxes, and after-school snacks. Bake once, freeze a batch, and future-you will high-five present-you.
Family Tip: Little hands love helping—let kids whisk the dry ingredients and line the mini muffin tin. More fun, fewer dishes, everyone wins.
Why You’ll Love Them
- Egg-free & tender: Moist crumb thanks to zucchini + the right fat/liquid balance.
- Lunchbox legends: Mini size = zero complaints, maximum snack-time joy.
- Freezer-friendly: Stash and dash—thaw in a lunchbox by snack time.
- Ireland/UK friendly: Also known as courgette—same veggie, different name.
Egg-Free Zucchini (Courgette) Bread Mini Muffins
Egg-free zucchini bread mini muffins that taste like the regular? Yes, it's possible!
Ingredients
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3/4 cup plain Greek yogurt
- 1 cup granulated sugar
- 1 cup canola oil
- 1 tablespoon pure vanilla extract
Instructions
- Prep: Preheat oven to 325°F (165°C). Line mini muffin tins with papers.
- Mix Wet: In a large bowl, whisk together the wet ingredients and sugar until smooth.
- Whisk Dry: In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Combine: Add dry to wet and stir just until combined—do not overmix.
- Fold: Gently fold in grated, lightly squeezed zucchini (and any add-ins).
- Bake: Fill cups about ¾ full. Bake ~25 minutes, or until tops spring back and a toothpick shows a few moist crumbs.
- Cool: Rest in the pan 5 minutes, then cool completely on a rack.
Notes
- Zucchini Prep: Peel for invisible “green bits,” grate finely, and lightly squeeze to remove excess liquid.
- Standard Muffins: Bake at 325°F (165°C) for 18–20 minutes.
- Gluten-Free: Use a 1:1 GF baking blend; timing may vary slightly.
- Add-Ins: Mini chocolate chips (¾–1 cup), chopped nuts (½–¾ cup), or blueberries (1 cup; toss in a little flour).
- Storage: Airtight at room temp 2–3 days; fridge 1 week; freezer 3 months.
- Lunchbox Hack: Pack from frozen—perfect by snack time.
Recommended Products
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Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome -
OXO Good Grips Mixing Bowl Set with Black Handles, 3-Piece
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OXO Good Grips 11-Inch Better Balloon Whisk
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Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan, 24-Cup
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Cookie Scoop Set,JSDOIN Ice Cream Scoop Set, 3 PCS 18/8 Stainless Steel Ice Cream Scoop Trigger Include Large-Medium-Small Size, Melon Scoop (cookie scoop)
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Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
Nutrition Information:
Yield: 48 Serving Size: 1 Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 60mgCarbohydrates: 11gFiber: 0gSugar: 4gProtein: 1gNutrition information is automatically calculated by a third-party tool and is an estimate only. Exact values may vary based on the specific ingredients and brands used. Please consult a registered dietitian or nutritionist for precise information if needed.
Ingredient Notes
- Zucchini/Courgette: Peel if you want ultra-stealth mode for picky eaters; grate finely and lightly squeeze to avoid gumminess.
- Spice: Cinnamon is classic; a pinch of nutmeg is lovely but optional.
- Flour: All-purpose works great. A 1:1 gluten-free blend also plays nicely (check timing).
- Sweetener & Oil: Keep your current amounts—these muffins rely on the proper wet-to-dry ratio for that dreamy crumb.
Metric Love: Add gram weights to your recipe card for best results (and fewer DMs).
How to Make Them
- Mix wet in one bowl and whisk dry in another.
- Combine gently—don’t overmix.
- Fold in zucchini (squeezed) and any add-ins.
- Scoop & bake until the tops spring back.
Doneness Test: Tap the center—if it springs back (or a toothpick has a few moist crumbs), you’re golden.
Variations & Add-Ins
- Mini choc chips (kid fave), chopped walnuts/pecans, or blueberries (toss in a little flour so they don’t sink).
- Citrus twist: Add 1 tsp orange zest to the batter for bakery vibes.
Storage & Freezing
- Room temp: 2–3 days (airtight).
- Fridge: Up to 1 week.
- Freezer: Up to 3 months. Wrap well. Rewarm briefly or pop frozen into lunchboxes.
FAQ — Short & Sweet
Yes—after grating, give it a quick squeeze so the muffins bake up fluffy, not gummy.
Minis usually bake in ~25 minutes; standard muffins 18–20 minutes at 325°F (165°C). Bake until tops spring back.
Use a 1:1 gluten-free baking blend cup-for-cup; timing may vary by 1–2 minutes.
You can usually drop it by ~25% without hurting texture (the zucchini keeps them moist).
Base recipe is egg-free; choose dairy-free chocolate chips or skip nuts as needed.
Yep—same veggie!
📌 Save This Recipe for Later!
Love this muffin recipe? Don’t forget to save it to Pinterest so you can bake it again and again.
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