July 24, 2019



Make use of surplus summer zucchini with these small batch zucchini muffins. Made with olive oil, they are incredibly moist and tender.  

Small Batch Olive Oil Zucchini Muffins
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Are you like me? Sometimes I want to make a treat but don't want a boatload left over to tempt me for days on end. And sometimes I don't want to bother with giving them away. That's when small batch baking comes in handy. Yes, excess baked goods can be frozen to enjoy at a later time, but fresh is always best. When they are as easy to make as these muffins, I don't mind whipping up a batch as needed.

This zucchini muffin recipe is exactly the type of small batch baking I'm talking about. There is enough for my small household to enjoy once or maybe twice and we're done! There are no more muffins hanging around to taunt us with their presence. Small batch baking also eliminates the problem of overconsumption. I am guilty of overeating because I don't want to waste food. With small batch baking, it eliminates the guilt eating factor, and subsequently, it's much better for the waistline!

Small Batch Olive Oil Zucchini Muffins

Small Batch Olive Oil Zucchini Muffins

These muffins are great for breakfast or an afternoon snack. Made with extra light tasting olive oil, they are a healthier option over using butter. Plus, you get all the benefits of the monounsaturated fats without giving the muffins an obvious olive oil taste. And since Greek yogurt is also used, the muffins remain super moist and tender upon sitting.

Small Batch Olive Oil Zucchini Muffins

Who doesn't love a muffin top of the baked goods kind? To obtain these domes of goodness, make sure to use fresh leavening. Secondly, fill the muffin pans to the top with batter. Finally, bake at a high 400° F for the first five minutes to promote a rapid rise then lower to 350° F for the remaining bake time.

There is a whole lot of liquid in zucchini, which will affect the consistency of the batter and may compromise the structure of the muffin. Squeeze the shredded zucchini dry before adding to the batter.

Yes it is! Do not overmix!! It will create a tougher muffin. Tunnels running through the muffin is an indication that the batter was overmixed. For best results, once the dry ingredients are added to the wet, stir just enough to incorporate. It is better to have some small visible dry spots than to mix too much.

Small Batch Olive Oil Zucchini Muffins

The next time you are looking to use up zucchini, try this recipe. You are going to love it and want more, but thanks to the small batch baking, you won't overindulge. I'm looking out for you!!

More for you to try:


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.

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  1. I love things that work in small batches! I worry about things going bad otherwise, and I worry that I'm just going to eat too much! Your muffins are beautiful!

    1. Exactly! And after it sits on the counter for a couple days, I don't want to give it to other people. Have a great weekend, Inger!!

  2. I'm all about baking with zucchini! Especially when we have an abundance of it later in the summer. I also love the small batch! Sometimes you just don't need that many - although these look so good I might just double the batch ;)

    1. Double away, Katherine!! It's great to have options!! Sometimes you want just enough other times, you would want tons! 😃Have a great weekend!!

  3. Thao, these zucchini muffins look wonderful! I love that they're made with olive oil. I always make the smallest batch that I can because if it's in the kitchen, I'll eat it! Great tip on how to get the muffin tops to look so pretty!

    1. Thank you Kelly! Me too! I used to be good at ignoring food, but I'm not so good at it any more. I like the olive oil because it keeps the muffins moist. And because I use light tasting, it doesn't detract from that taste of the muffin :)