Zucchini Spinach Muffins
Moist, nutrient-packed muffins with finely grated zucchini and spinach seamlessly integrated into the batter for a subtle vegetable boost. This american-inspired vegetarian (gluten-free) ready in about 37 minutes pairs grated zucchini, finely chopped spinach, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup grated zucchini
- 1/2 cup finely chopped spinach
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup chopped walnuts
- 1/2 cup extra-virgin olive oil
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, combine 1 cup grated zucchini (squeezed to remove excess moisture) and 1/2 cup finely chopped spinach with 2 cups all-purpose flour and 2 tsp baking powder, mixing until just combined.
- Step 2: In a separate bowl, whisk 1/2 cup extra-virgin olive oil, 1/2 cup granulated sugar, and 2 large eggs until smooth, then stir in 1/2 cup plain Greek yogurt. Pour the wet ingredients into the dry mixture and fold gently until no streaks remain, being careful not to overmix.
- Step 3: Divide the batter evenly among the prepared muffin cups, topping each with 1 tbsp chopped walnuts. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean and the tops are golden brown.
Frequently asked questions
How long does Zucchini Spinach Muffins take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini Spinach Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grated zucchini from drying out.
Can I substitute ingredients in Zucchini Spinach Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini Spinach Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini Spinach Muffins gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
