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I created this recipe to increase veggies and protein in my 2 year old’s diet.  He’s become quite “independent” aka STUBBORN, in his toddlerness.  With eggs and greek yogurt, I know this is a great power breakfast or healthy snack to boost his nutrition intake. Freeze muffins, to have an on-hand, ready-to-heat-treat – any time of the day!


Warm with butter – YUMM!

Ingredients (dry)

  • 1 1/2 cups flour
  • 1 1/2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp all spice

Ingredients (wet)

  • 2 cups shredded zucchini (squeeze out excess moisture before use)
  • 3 large eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup canned pumpkin puree
  • 1/2 cup Greek vanilla yogurt


  • Preheat oven to 350°
  • Shred zucchini – then squeeze out as much excess moisture before use.  Set aside.
  • Mix dry ingredients (flour, salt, baking soda, baking powder, cinnamon, nutmeg, all spice) – set aside
  • In a separate large bowl, mix moist ingredients except zucchini (eggs, sugars, pumpkin puree, Greek vanilla yogurt)
  • Add shredded zucchini to the moist mixture, stir until blended
  • Add dry flour mixture to the moist mixture, 1/3 of the batter at a time, stir until blended
  • Pour into greased muffin pans – filling 2/3 full
  • Bake approximately 18-22 minutes until golden brown and a toothpick test comes out clean
  • Makes 18 muffins



Hot from the oven!











Adapted from: http://club.chicacircle.com/the-best-pumpkin-zucchini-muffin-recipe/