Small Batch Olive Oil Zucchini Muffins

6 Muffins
30 min

I like small batch dessert recipes. The low quantity allows my family to finish them while they are fresh. I also like that small batch baking resolves the issue of overeating.

These Small Batch Zucchini Muffins are moist and delicious. They are a great for using up summertime garden zucchini. While this recipe yields only 6 muffins, it’s easy enough to make that you can have fresh baked muffins anytime.

You might like that there is no butter. Olive oil, Greek yogurt, and zucchini keep the muffins tender and moist. They also make the muffins a little lighter and healthier.

Enjoy some for breakfast, snack, or dessert this summer!

Additional images and information (including tips on how to make high rise muffins) are at In Good Flavor.

Small Batch Olive Oil Zucchini Muffins
Recipe details
  • 6  Muffins
  • Prep time: 12 Minutes Cook time: 18 Minutes Total time: 30 min
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  • 1 large egg
  • 2/3 cup lightly packed brown sugar
  • 1/3 cup extra light tasting olive oil
  • 1 1/2 teaspoons 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 cups shredded zucchini (size of a 3/4 – 1 pound zucchini ), juices squeezed dry 
  • 1/2 cup chopped walnuts

Preheat oven to 400° F. 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, baking powder, baking soda, salt, and spices. 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.
Place the muffin pan on the lower of the two racks. Bake for 5 minutes 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.
  • 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 cups lightly packed zucchini.
  • To obtain muffin tops, fill each muffin cup as full as you can without batter spilling onto the baking pan. Bake immediately.
  • Make sure to use olive oil that is labeled "extra light tasting" so that the oil taste is not overpowering.
In Good Flavor
Want more details about this and other recipes? Check out more here!
  • Victoria Williams Victoria Williams on Jul 25, 2022

    Why upper oven rack have to be placed over muffins?

  • Dmb17453751 Dmb17453751 on Aug 20, 2022

    How does putting a pan on the shelf above the shelf the muffins will be baking on and then putting foil on the pan keep the muffins from browning too much.

    • Trina Trina on Aug 20, 2022

      she doesn’t say a pan she says an oven rack, The lay the foil on the rack