Small Batch Olive Oil Zucchini Muffins

Small Batch Olive Oil Zucchini Muffins


1 large egg
2/3 lightly packed brown sugar
1/3 cup extra light tasting olive oil
1 1/2 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/4 cup plain Greek yogurt
1 1/2 cup shredded zucchini (size of a 3/4 - 1 pound zucchini ), juices squeezed dry 
1/2 cup chopped walnuts


Preheat oven to 400°.  Line a 6-cavity muffin pan with cupcake liners. 

Add egg, brown sugar, olive oil, and vanilla extract to a large mixing bowl. Beat with a whisk until creamy and slightly frothy, about 1 minute. 

Sprinkle in flour and seasonings. Switch to a rubber spatula. Fold in the flour mixture until it just starts to blend. Add yogurt. Continue folding until the flour mixture is about 1/2 incorporated. Add zucchini and walnuts. Fold until everything is just blended. Do not overmix.

Fill each muffin cavity to the very top with batter. Before baking, place a oven rack above the rack the muffins will be baking on. Leave enough clearance between the racks for the muffins to rise.

Bake for 5 minutes on the lower rack at 400°F. Reduce heat to 350°F. Bake for 12 minutes. Place a piece of foil on the upper rack to prevent the muffins from over browning. Bake for an additional 6-8 minutes, or until a toothpick comes out with a few dry crumbs attached when inserted into a muffin.

Cool for 5 minutes. Slide a knife under the muffin tops to loosen from the pan. Transfer muffins onto a cooling rack to cool completely.

Makes 6 muffins.

Recipe Notes:

  • To squeeze zucchini, wrap zucchini in a kitchen towel or several layers of paper towel and squeeze dry. Discard liquid.
  • To measure zucchini: Fluff up the squeezed dry zucchini. Measure out 1 1/2 cup lightly packed zucchini.
  • To obtain muffin tops, fill each muffin cup as full as you can without batter spilling onto the onto the baking pan. Bake immediately.