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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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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!
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Mmm! I need to make these, gluten free of course! They look delicious. Wait, just remembered I have Zucc’s in my fridge!! Woohoo 🙂
Yum, I have a fresh zucchini on hand, I will for sure make these!
I’m going to make this right now 🙂
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?
Farzana – it’s pretty thick until you add the zucchini, and then it becomes like a more normal batter consistency. Good luck!
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 ?
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!
My incredibly picky eater–won’t eat anything green to save his life–loves zucchini bread and because he loves it there he will now eat zucchini in all incarnations! Pinning this one!
YUM! I’m always out of eggs when I need them too 🙂
LOL – don’t you hate that?
My kids love it too! My daughter likes zucchini bread “sandwiches” with cream cheese. Mmm…
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 🙂
Lanie – do you need to omit the eggs?
Yes I do and also have to keep it extra low sodium 🙁
Also, I was going to try to use EnerG Baking Soda to substitute for regular baking soda in keeping with the low sodium theme. I have a severe egg allergy so trying to come up with replacement ingredients without compromising texture and taste is so hard.
Hmmm… Okay, so do you just not have yogurt on hand, or do you have a dairy allergy/intolerance too?
Dairy intolerance also. I heard that avocados could be used but not so sure about that, guess I could try.
Avocados are not a bad idea – they’d add a little extra fat, plus some moisture. What about coconut oil?
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.
Awesome! Thanks for coming back to share! 😀
Oh my god these were amazing!!
Just made them now.
Definitely a keeper.. thank you so much.
Awesome!!
I loved this recipe, the muffins turned out awesome. thank you! i added chocolate chips to some, and that was nice too. Thanks again!
Yum! Chocolate’s a great add!
Hi there . .. i want to try these but I cannot use sugar or sugar replacements. Do you know if it would still work?
Thanks!!
The recipe would be fine without sugar. You could try subbing applesauce or something similar, if you want!
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.
Oooh! Love those additions — let me know how they turn out!
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.
Hi Mia! I’m SO glad to hear this — those spices all sound so good!