Zucchini Mini Muffins: Cooking Light Magazine

I was flipping through a recent Cooking Light Magazine and saw these mini zucchini muffins.  They are nutritious and easy to make.  Of course, I used the excuse that we had some leftover zucchini in the fridge that I didn’t want to waste.  Needless to say I jumped right in.  The original recipe is listed below as well as the modifications that I made.


Original Moira’s Modifications
1 1/3 C All Purpose Flour
1/2 C Packed Dark Brown Sugar 1/4 C Packed Light Brown Sugar (that is what I had in the pantry)
1 t Baking Powder
1 t Cinnamon
1/2 t Salt Salt omitted
1/4 t Allspice
2/3 C Shredded Zucchini
3 T Canola Oil 3 T Coconut Oil
2 T butter, melted
2 T 1% milk 2 T Unsweetened Vanilla Almond Milk
1 t Vanilla Extract
1 Large Egg, lightly beaten
Cooking Spray


  1. Preheat oven to 400 degrees.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour and next 5 ingredients (through allspice) in a large bowl.
  4. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk.
  5. Add zucchini mixture to flour mixture, stirring batter just until combined.
  6. Divide batter evenly among 24 miniature muffin cups coated with cooking spray.
  7. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

Nutritional Information per Serving (2 mini muffins): based on original ingredients

  • Calories: 146
  • Fat: 6.1g (Sat. 1.7g, MonoUnsat. 2.9g, PolyUnsat. 1.2g)
  • Protein: 2.3g
  • Carbohydrate: 20.8g
  • Fiber: 0.7g
  • Cholesterol: 21mg
  • Iron: 0.9mg
  • Sodium: 160mg
  • Calcium: 41mg

Moira’s Notes:

  • The dough will be pretty dry.  It takes a little work to get all of the flour mixture worked into the wet ingredients, but it will work if you are patient.
  • The muffins end up being pretty moist especially considering how dry the dough is.
  • I used a 1 T cookie scoop to fill my mini muffin pans, which made 21 muffins.
  • I used the Convection Convert feature on our oven and the muffins took 12 minutes and 30 seconds to bake fully.  Make sure you keep an eye on your muffins so they don’t get dried out.
  • Before you offer your friends and family any muffins take some for yourself!  My son nabbed three out of my hand before I was able to actually eat one.
Zucchini Mini Muffins from Cooking Light Magazine

Photo by Johnny Autry and can be found on My Recipes.com