Ingredients

Scale

600 g (about 21 oz.) shredded cucumbers (2 to 3 normal size cucumbers)
1/4 cup honey or vanilla Greek yogurt
3/4 cup avocado oil
3 eggs
1 teaspoon vanilla
2 1/2 cups whole wheat flour
1 cup sugar
1 teaspoon EACH: baking powder, baking soda, cinnamon
1/2 teaspoon ginger
1/2 – 1 teaspoon salt
1 cup mixed nuts, chopped and toasted (I used pecans, almond slices, and peanuts)

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Instructions

Preheat oven to 350 F. Line about 20 muffin cups with cupcake liners or spray with cooking spray. Shred and weigh the cucumbers after shredding, then put the cucumbers in a colander and using a clean towel, press down on them to push out and absorb excess water. The cucumber should still be moist, but not drippy or wet.
In a large mixing bowl, whisk together the yogurt, oil, eggs and vanilla until well mixed. Stir in the zucchini.
Sprinkle the dry ingredients on top, then stir until the batter is fully mixed into the mixture and no dry flour remains. Scoop the batter into the prepared muffin tins, filling the cups most of the way with the batter.
Bake at 350 F. for about 25 – 35 minutes or until a wooden pick inserted in the center of the largest one comes out clean and the tops are golden brown. Let cool slightly and enjoy!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.