You'd never know from the taste and texture that these egg-free zucchini mini muffins are made without eggs!
Bread,  Food,  Muffins,  Sweet Bread

Egg-Free Zucchini Bread Mini Muffins

Egg-free zucchini bread mini muffins that taste like the regular? Yes, it’s possible!

Over the summer I usually have an abundance of zucchini, both from my parents’ homestead, as well as leftovers now and again from my neighbors’ CSA share pickup.

I’m not sure if the weather was prime for zucchini growing this summer or what, but everyone I talked to, from farmers to gardeners, said the zucchini plants were high-producing.

I ended up with more zucchinis than I could manage, and so the question became: use them now, or freeze them for later?

Using them got rid of some of my stash, working zucchini into meatloaf, marinara, bread, and roasted veggies.

But there’s only so much fresh zucchini one family can eat over a week or two.

You'd never know from the taste and texture that these egg-free zucchini mini muffins are made without eggs!

Freezing them would probably be the better option, and I happened to read a tip that you could shred and freeze the zucchini without any blanching or prep work (aside from peeling and shredding).

Love it!

The beauty of frozen shredded zucchini is that it thaws in minutes right out on the counter, although you could also set the bag in some warm water to thaw even quicker.

Shredded zucchini goes great in a variety of recipes (like all of the ones I mentioned above, except the roasted veggies), and freezing it in two-cup batches seems to be the perfect amount for most recipes.

Egg-Free Zucchini Bread Mini Muffins

I decided it was time to make more zucchini bread; but, instead of a loaf I thought mini muffins might be a nice twist!

Perfect to throw into my daughter’s lunch or for us to grab as a quick snack.

Except … I realized after mixing the dry ingredients for my regular zucchini bread recipe that I was … um … OUT OF EGGS.

As I saw it, there were three options:

  1. Borrow eggs from the neighbors.
  2. Run to the store with two kids in tow.
  3. Find a way to make the zucchini bread mini muffins egg-free.

Turns out, our neighbors were gone, and I didn’t have the energy to schlep the kids to the store, which left coming up with a way to make the recipe for zucchini bread mini muffins EGG-FREE.

One thing I happen to have plenty of is plain Greek yogurt.

I’ve read that you can substitute yogurt in place of eggs in baked goods, so I thought: What the heck? Let’s give it a go.

I substituted a quarter cup of two percent Greek yogurt for each egg (whole fat Greek yogurt would be better), and followed the rest of the recipe to the letter, except I got a little crazy and added cardamom and nutmeg (because I LOVE cardamom and nutmeg with cinnamon in the fall!).

The batter was the same texture as the egg version.

Crazy!

And, surprisingly (actually, I’m not sure why I’m surprised, I just was … it’s the non-baker in me) they rose just fine.

Just make sure not to over-bake them, so I started checking for done-ness within five minutes of the end time.

My daughter loves them!

She can’t tell the difference between these egg-free zucchini bread mini muffins and my traditional recipe.

I think we have a winner!

Here’s the recipe.

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Egg-Free Zucchini Bread Mini Muffins

Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 55 minutes

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

  1. Preheat the oven to 325°F. Use non-stick spray to coat two mini muffin trays.
  2. Use a whisk to combine the flour, baking soda, baking powder, cinnamon, cardamom, nutmeg, salt in a large mixing bowl - leave a bit of a well in the center.
  3. In a separate small mixing bowl, use a hand mixer on medium-high speed to beat the yogurt, oil, sugar and vanilla together until they're a creamy color (about 2 minutes). Pour the wet mixture into the dry ingredients, and continue mixing for another minute.
  4. Add the zucchini to the batter, and using the mixer on low, gently incorporate the two. The moisture from the zucchini should moisten up the batter and make it easier to mix.
  5. Use a small scoop to fill each spot in the muffin tin 3/4 of the way full, and then bake them for 25 minutes, or until the tops spring back when they're gently pressed and a toothpick inserted into the centers come out clean. Let the muffins cool for 10 minutes before removing them to a wire rack to cool completely.

Did you make this recipe?

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

30 Comments

    • mindymama55

      Found this tonight when we had no eggs!! I had a feeling I could use yogurt but thanks to you hubby didn’t have to run to the store–since HE finished the eggs without putting it on the list lol. I did adapt it tho, so we’ll see how they turn out. I used only 1/2 cup of flour and the rest gluten free oatmeal. I used 1/4 cup cococonut oil and 1/8 C vegetable oil and 1/4 cup extra yogurt. And 1/2 cup maple syrup, no sugar. Also added 1/4 cup cranberries and 1/2 cup chopped walnuts. Sprinkled flax seeds on top. If needed, I’ll glaze the top with honey for added sweetness….15 more minutes til taste time…. Pray? Ha.

  • Farzana

    I plan on making this coming weekend but I want to make 12 regular muffins so I guess I should halve it. So the batter is quite thick, eh?

    • (a)Musing Foodie

      Farzana – it’s pretty thick until you add the zucchini, and then it becomes like a more normal batter consistency. Good luck!

  • Farzana

    Thanks for replying quickly 🙂 I’m gonna actually make this tonight. My almost 4 year old cannot have eggs. I have made quite a few cakes but not zuccini and I would love for him to get more veggie in his diet. I am just wondering about the 1 cup of oil though. Seems like quite a bit. I wonder if I reduce it, if I have to sub it with something else. Do you know anything about this by any chance ? I have successfully reduced oil in the past and not have had to sub it, but I was thinking maybe this might be different. Usually I just add a tad bit more yogurt or applesauce. Any suggestions ?

    • (a)Musing Foodie

      Welcome! Even though this recipe calls for a bunch of oil, I certainly don’t notice it having an oily feel or taste. Having said that, I would definitely increase the amount of yogurt and/or add applesauce, or even some mushed banana – all good options. Hope they stay moist and delicious for you!

  • Lanie

    Yummie! Sounds great and so excited to try, do you have any suggestion what I can use in place of the yogurt and the amount of the replacement? Thank you 🙂

  • Julia

    This was second recipe I tried and was AWESOME! Seriously didn’t know they didn’t have eggs in them. SO GOOD. Will definitely make them again.

  • Mia

    Thank you for this recipe!! I used to bake a LOT, but I stopped since I had my child. My son is allergic to eggs, so no eggs usually means no more baked goodies. I have spent the last two years trying to find recipes for eggless baked goods that are good so that I can continue my baking hobby and so my son can try all of the goodies that the world has to offer. They are ALL terrible. But this recipe, this is literally the only recipe I have found that tastes amazing even without eggs. And, my son and husband love it. I make it every two weeks. I have made it as is and changed up the spices (added all spice when I was out of nutmeg, added cloves, added pumpkin pie spice). Thank you so much.

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