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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
