A Perfect Savory Snack or Side Dish
Golden on the outside, moist and cheesy inside—these zucchini muffins are a fantastic way to enjoy vegetables in a savory, satisfying form. Great as an appetizer, lunchbox treat, or a healthy side dish, they’re quick to make and bursting with flavor.
🌿 Ingredients Breakdown:
Ingredient Description
2 medium zucchinis Grated; the star ingredient adds moisture, flavor, and nutrients.
1 cup shredded mozzarella cheese For gooey, melty texture. You can substitute with cheddar.
1/2 cup grated Parmesan cheese Adds saltiness and depth of flavor.
2 large eggs Helps bind the mixture together.
1/4 cup green onions or chives Fresh, sharp flavor that complements the cheese.
1/3 cup all-purpose flour Provides structure. Use almond flour for a low-carb version.
1/2 teaspoon baking powder For a slight rise and fluffiness.
1/2 teaspoon garlic powder Enhances the savory notes. Fresh garlic can also be used.
Salt and pepper To taste. Essential for seasoning.
Optional: chili flakes Adds a subtle heat for spice lovers.
🥣 Method of Preparation:
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with oil or line with silicone or paper liners.
Step 2: Grate and Drain the Zucchini
Grate the zucchinis using a coarse grater. Place them in a clean kitchen towel or cheesecloth and squeeze out the excess water. This is crucial to avoid soggy muffins.
Step 3: Combine Ingredients
In a large bowl, mix the drained zucchini, mozzarella, Parmesan, eggs, green onions, flour, baking powder, garlic powder, salt, and pepper. Stir until everything is well incorporated.
Step 4: Fill the Muffin Cups
Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full. Press lightly to compact.
Step 5: Bake
Bake for 25 to 30 minutes, or until golden brown on top and set in the middle. A toothpick inserted should come out clean.
Step 6: Cool and Serve
Allow the muffins to cool for 5 minutes in the pan, then remove and serve warm or at room temperature.
🍽️ Serving Suggestions:
As a brunch item with eggs or fresh fruit.
Pair with soup or salad for a light meal.
Serve as a side dish to grilled meats or roasted veggies.
Add to a lunchbox for a nutritious, portable snack.
❓ Frequently Asked Questions (FAQ):
- Can I make these ahead of time?
Yes! These muffins keep well in the refrigerator for up to 4 days. Just reheat in the oven or microwave.
- Can I freeze zucchini muffins?
Absolutely. Wrap them individually or store in a freezer bag for up to 2 months. Thaw and reheat before serving.
- What other vegetables can I add?
Try adding grated carrots, corn, finely chopped spinach, or bell peppers.
- Can I make it low-carb or gluten-free?
Yes! Use almond flour or coconut flour instead of all-purpose flour to reduce carbs. Make sure your baking powder is gluten-free.
- Can I use other cheeses?
Of course! Cheddar, Gruyère, or a cheese blend will work wonderfully and add different flavors.
- Can I make it without eggs?
You can try an egg substitute like a flaxseed egg (1 tbsp ground flax + 2.5 tbsp water per egg), though the texture might change slightly.
🧊 Storage & Reheating Tips:
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Wrap in foil or place in a zip-top bag.
Reheat: Microwave for 20–30 seconds or bake at 300°F (150°C) until warmed through.
🥕 Nutrition Information (Estimated per muffin):
Calories: ~120
Protein: 6g
Fat: 8g
Carbs: 5–8g (varies with flour type)
Fiber: 1g
👩🍳 Final Tips:
Always squeeze your zucchini well—it makes or breaks the texture.
Add fresh herbs like parsley or thyme for an extra flavor kick.
Use silicone muffin cups for easy release and no sticking.