Zucchini Olive Oil Muffins with Berries

by Mary Papoulias-Platis

Post image for Zucchini Olive Oil Muffins with Berries

Every once in a while I’ll go through my old recipe box and pull out one of my favorite recipes. When late summer hits and the garden is producing a large amount of zucchini, I tend to rely on this fast and easy muffin recipe for my family.  I have just a small note on the recipe card – a good one. So, this time around I changed up the nuts from walnuts to slivered almonds, and added fresh summer berries and fruit. The figs are from my tree! Why not?

Here are a few health benefits from eating zucchini:

  • Great source of vitamin C, with only 21 calories per cup.
  • Provides Lutein and Zeaxantin two phytonutrients, a source of vitamin A.
  • Boosts your intake of manganese, an essential mineral.

Zucchini is so common in the summertime, often times too abundant!  Zucchini was always my choice of a squash to plant. We like to stuff them, braise them, and add them to our pasta dishes. This was also a wonderful way to use them up for a breakfast treat. My kids loved them fresh out of the oven. I would make the dough the night before and pop them in the oven – boy, the smell alone woke them up for school!

I also like to bake with extra virgin olive oil in my recipes. If you need more information on olive oil you can visit my olive oil articles on my blog. Also, if you are interested on more information take a look at my cookbook, Cooking Techniques with Olive Oil. 


Prepare your muffin tins with paper or coat the pan with oil. I tend to use a more mild olive oil, mostly from the spring harvest which comes from a more black olive for baking when using this recipe but, any extra virgin olive oil will do.

Have fun with it…it’s  summertime.

msummer muffins

Zucchini Olive Oil Muffins with Berries

Try these easy summer muffins for any occasion. Use what your garden, pantry or what you might have in your refrigerator. It's a great basic recipe, use your imagination!
Course Breakfast, Brunch
Cuisine California Greek
Keyword berry muffins, zuchinni muffins
Servings 12
Author Mary Papoulias-Platis


  • 3 cups grated zucchini
  • 1 1/2 cups extra virgin olive oil
  • 3 cups flour
  • 2 cups sugar
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon soda
  • 1 1/2 teaspoon cinnamon
  • 1 cup chopped walnuts
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • Berries of your choice - Blueberries, Raspberries, or any fruit of your choice Raspberries, Blackberries or any fruit you desire


  1. Combine grated zucchini and oil in a large bowl.
  2. Add the flour, sugar, eggs, salt, baking powder, soda, cinnamon ,nuts, allspice and nutmeg.

  3. Mix until blended. Do not overmix. Fill the muffin tins.
  4. Add the berries on top, (or any fruit) with a pinch of sugar.
  5. Bake at 350 degrees for 45 minutes.

Recipe Notes

This recipe can be easily halved. Makes 12.


zucchini muffins

© 2015 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 1 comment… read it below or add one }

1 Cathy | She Paused 4 Thought

I love zucchini bread, so I am sure I will love these muffins.

Leave a Comment