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Zucchini Muffins

  • Cooking time20 minutes
  • Prep time15 minutes
  • Recipe serves 18
recipe image Zucchini Muffins


  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup Country Crock® Spread
  • 3/4 cup sugar
  • 2 eggs
  • 1 container (6 oz.) nonfat vanilla yogurt
  • 2 cups grated zucchini , drained on paper towels (about 2 medium zucchini)
Calories from Fat30.00
Total Fat3.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Cholesterol20 mg
Sodium160 mg
Total Carbs21.00 g
Dietary Fiber1.0 g
Sugars10.00 g
Protein3.00 g
Calcium4 %
Iron4.00 %
Vitamin C4.0 %
Vitamin A6.0 %


  1. Preheat oven to 400°. Line 18-cup muffin pan with paper cupcake liners; set aside.
  2. In medium bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside.
  3. In large bowl, with electric mixer, beat Country Crock® Spread with sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in yogurt. Gradually beat in flour mixture, then zucchini, just until combined. Evenly pour into prepared muffin pan.
  4. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 5 minutes; remove from pan and cool completely. Sprinkle, if desired, with confectioners sugar.