I was originally going to name this post “Going Greek for the Irish” in celebration of using Greek yogurt substitutes to make these festive pumpkin zucchini muffins for St. Patrick’s Day. After trying these muffins (especially when fresh out of the oven) – I quickly decided these are my favorite pumpkin zucchini muffins of all time!
What else is there to love about these muffins other than the taste?
- Hidden veggies from 3 whole zucchini
- Lower sugar content due to added pumpkin
- Low fat due to pumpkin and Greek yogurt substitutions
- Super moist
- Perfect fun (and healthier) food for St. Patrick’s Day celebrations
- Easy recipe
My tween daughter helped me in the kitchen and we both had fun together in the process. She was initially leery of using our favorite Greek yogurt in a recipe. If you peeked inside our refrigerator, you would see one of our splurge groceries – yogurts for the entire family in bulk and individually. We don’t usually cook with yogurt. After baking these muffins, my daughter is now open to the idea.
Yogurt takes over our refrigerator:
The Best Pumpkin Zucchini Muffins
Adapted from SparkRecipes
- 3 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 2 cups shredded zucchini (approximately 3 zucchini)
- 3 large eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup Greek yogurt
- Preheat oven to 350°
- Mix dry ingredients (flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves) – set aside
- In a separate large bowl, mix moist ingredients except zucchini (eggs, sugars, pumpkin puree, Greek yogurt)
- Shred zucchini (skin on) until you get 2 cups shredded
- Add shredded zucchini to the moist mixture, stir until blended
- Add dry flour mixture to the moist mixture, stir until blended
- Pour into greased muffin pans (or use paper liners) – filling 2/3 full
- Tip: fill a couple of empty muffin spots with water halfway up (my mom’s suggestion to keep moistness in the oven while baking)
- Bake approximately 25-30 minutes until golden brown and a toothpick test comes out clean
- Enjoy and share!
- Makes 18 muffins
Mix the moist ingredients:
Shred the zucchini:
Add the zucchini to the moist mixture:
Stir until mixed:
Stir in dry mixture into the dry mixture.
Add batter to the prepared muffin tins (fill cups 2/3 full):
Bake at 350° until golden brown and toothpick test comes out clean:
Cool and enjoy! If you are feeling extra festive and Greek for the Irish, you can top these amazing muffins with Greek Yogurt frosting.
Greek Yogurt Frosting:
Adapted from Food.com
- 1 cup Greek yogurt
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Green food coloring (optional)
- Stir together the yogurt, powdered sugar and vanilla until smooth
- Add green food coloring to desired St. Patrick’s Day color (optional)
- Chill frosting for 30 minutes
- Frost cooled muffins or cupcakes
- Store frosted muffins in the refrigerator (to avoid melted frosting)
Stir together yogurt, sugar and vanilla until smooth.
Add green food coloring:
Green Greek yogurt frosting (chill for 30 minutes):
Frost and enjoy!
I wish you good luck and many pots of gold along with good health. Let us know if you go Greek for the Irish!
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A neighbor of the tween who baked the muffins – I got to test a warm one, and have another for breakfast. They are the best zucchini muffins ever!
Ellen – We love having you as one of our tasters and having you as a constant fan! We appreciate your support!