These savory zucchini muffins are a fantastic way to enjoy a delicious, easy-to-make snack or light meal. They’re packed with flavor and moisture, perfect for breakfast, lunchboxes, or a quick bite anytime.
Key Ingredients & Substitutions:
- Zucchini: Freshly grated is best. No substitute for this main ingredient.
- Flour: All-purpose flour works perfectly. Whole wheat pastry flour can be used for a slightly denser muffin.
- Cheese: Shredded cheddar or Monterey Jack works wonderfully. Feel free to use a blend of your favorite cheeses.
- Onion/Garlic Powder: Essential for savory depth. Can substitute with finely minced fresh onion and garlic if you prefer.
- Olive Oil: Provides moisture. Vegetable oil or melted butter are good alternatives.
- Eggs: Bind everything together. Flax eggs can be used for an egg-free option (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes).
Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed of excess liquid
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh chives or green onions (optional)
- 2 large eggs
- ½ cup milk
- ¼ cup olive oil
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Tools Needed: Muffin tin, mixing bowls, whisk, grater
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking. This makes for easy removal and cleanup.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, onion powder, and garlic powder. Make sure there are no lumps and everything is well combined.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the eggs, milk, and olive oil until smooth. This liquid mixture will bring all the flavors together.
4. Add Zucchini, Cheese, and Herbs
To the wet ingredients, add the squeezed grated zucchini, shredded cheddar cheese, and optional chives or green onions. Stir gently until everything is just combined.
5. Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Stir just until moistened. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine!
6. Fill Muffin Cups and Bake
Divide the batter evenly among the 12 prepared muffin cups. Bake for 18-22 minutes, or until the savory zucchini muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Enjoy
Let the savory zucchini muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Storage Instructions:
Store leftover savory zucchini muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave or a warm oven.
Frequently Asked Questions (FAQ):
Q: Do I need to peel the zucchini before grating?
A: No, you don’t need to peel the zucchini. The skin is thin and softens beautifully during baking.
Q: My muffins are tough, what did I do wrong?
A: Overmixing the batter is the most common reason for tough muffins. Mix just until the dry ingredients are moistened.
Q: Can I add other vegetables to these savory zucchini muffins?
A: Absolutely! Finely diced bell peppers, corn, or spinach would be delicious additions.
Q: How do I squeeze the excess liquid from the zucchini?
A: After grating, place the zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible.
Q: Can I make these muffins gluten-free?
A: You can try using a 1:1 gluten-free all-purpose flour blend. Results may vary slightly in texture.
Q: Are these savory zucchini muffins freezer-friendly?
A: Yes, they freeze wonderfully! Let them cool completely before placing them in a freezer-safe bag or container.
