Skip to Content

Summer Squash Surprise Muffins

Sharing is caring!

Summer Squash Surprise Muffins

Summer Squash Surprise Muffins

Jessica Braider
As she was going out of town, a neighbor stopped by with an armload of summer squash—a welcome gift that meant I suddenly had to come up with a way to use a whole lot of squash! I have always been a fan of zucchini muffins, but wanted something a little less sweet that still had plenty of flavor. I created a lemon and rosemary combination that was an immediate hit!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 24 muffins


  • 3 eggs
  • 1 cup extra virgin olive oil
  • 1 cup sugar
  • 2 small yellow squash or zucchini grated (2 cups)
  • 2 Tbsp. fresh rosemary minced (about 1 Tbsp. after it has been minced)
  • 1 lemon zest only (about 1 Tbsp.)
  • 3 cups whole wheat flour (use wheat/gluten-free if needed) or use spelt flour, I like the white whole wheat from King Arthur Flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 cup chopped walnuts almonds, or pecans (optional)


  • Preheat oven to 350 degrees. Spray or grease two muffin tins, or line with liners.
  • In a large bowl, whisk together the eggs, oil, and sugar until well combined.
  • Stir in the grated squash, rosemary, and lemon zest until well combined.
  • Add the flour, baking soda, salt, and baking powder and stir well, until all the dry ingredients are mixed in.
  • Fold in the nuts, if using.
  • Distribute the batter evenly among the muffin cups and bake for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Cool completely on a cooling rack and store at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.


Do Ahead or Delegate: Grate the squash, zest the lemon, mix the dry ingredients, chop the nuts if necessary, or fully prepare and store or freeze the muffins.
Scramble Flavor Booster: Double the rosemary and/or lemon zest.
Tip: If you’re looking to use up more yellow squash or zucchini, consider using it as a low-carb pasta replacement like in this delicious recipe.
Nutritional Information Per Serving (% based upon daily values): Calories 174, Total Fat: 10g, 15%; Saturated Fat: 2g, 8%; Cholesterol: 23mg, 8%; Sodium: 113mg, 5%; Total Carbohydrate: 20g, 7%; Dietary Fiber: 2g, 7%; Sugar: 9g; Protein: 3g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Baked Goods, Breakfast, Breakfast/Brunch, Dairy-Free, Dessert, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Make-Ahead, Nut-Free, Picnic, Summer, Vegetarian
Tried this recipe?Let us know how it was!
Recipe Rating

    Your Cart
    Your cart is emptyReturn to Shop