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Savory muffins for Bake Sale

Zucchini and Spinach Muffins
Are you thinking to skip baking this season? Think again, these Savory Zucchini and Spinach Muffins are so good that I am sure you will reconsider your decision. These zucchini and spinach loaded muffins are my easy way to turn favorite fall vegetables to delicious breakfast or bake sale treats. Recently, I baked'em for a Saturday Community Bake Sale and first 15 muffins were gone in just 10 minutes. These are perfect for breakfast, even for evening tea time snack and freeze perfectly if you planning to make ahead and use later. Enjoy!!
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Zucchini and Spinach Muffins

Zucchini and Spinach Muffins
Total Time Prep Time Cook Time Cuisine American Category Serves 12


  • 3 Cup All-Purpose Flour
  • 3 Egg(s) (at room temprature)
  • 1 Cup Spinach (frozen or fresh chopped)
  • 1 Cup Zucchini (about 2 zucchinis grated with highest grater setting )
  • 1 Cup Mozzarella Cheese (shredded )
  • 1/2 tbsp Oregano
  • 2/3 Cup Canola Oil
  • 1 Cup Milk (at room temprature)
  • 1 tbsp Baking Powder
  • 1 & 1/2 tsp Salt


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  • 1. Preheat the oven to 375 F and grease 12 muffins with oil or butter.
  • Step for Recipe - Zucchini and Spinach Muffins
    2. In a pan, heat 1 tsp oil, add grated zucchini and cook till tender (about 5-6 minutes) . In mean time, squeeze water from frozen spinach and chop it roughly.
  • Step for Recipe - Zucchini and Spinach Muffins
    3. In a large bowl, sift flour, salt and baking powder together and set aside.
    Step for Recipe - Zucchini and Spinach Muffins
    4. In another bowl, whisk eggs, milk, oil. Add spinach, cooked zucchini, oregano, and mix well.
  • Step for Recipe - Zucchini and Spinach Muffins
    5. Make a well in center of flour mixture and pour in spinach egg mixture, stirring just until combined. Add mozzarella and fold with spatula till just mixed in. Batter will be lumpy.
    Step for Recipe - Zucchini and Spinach Muffins
    6. Spoon the batter into each muffin cups, bake until golden and dry (25-30 minutes) till a toothpick inserted in the center comes out clean. Transfer to wire rack and let cool for 5 minutes. Serve warm or at room temperature.

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8 comment(s)

  1. I loved this recipe! For me it yielded 18 full sized muffins. I noticed you didn't mention where to add the oregano so I threw it in at the end. I also added a bit of garlic. Wonderful recipe, muffins are fluffy and delicious. Will make it again.

    Hi Katherine, thanks for the feedback. I'm glad you enjoyed muffins. I have updated the recipe to include oregano.
  2. What are the approximate calories per muffin?

    About 250 calories/muffin.
  3. Hi @Bridget, thanks trying Zucchini and Spinach Muffins. I like your idea of using equal part whole wheat and white flour. healthier the better, I will try it next time I bake these muffins.
  4. Made these last week because I had zucchini and spinach I had to use. I made them with whole wheat flour and I loved them and so did my son. I think I'd use half whole wheat and half white flour next time so the mozzarella flavor comes through more.
  5. Hi @Maiu, thanks for stopping by. I am glad you liked Zucchini and Spinach Muffins bake sale idea.
  6. What a great idea! Thx