Muffins Savoury Zucchini Cheese
Description
These savory zucchini cheese muffins are tender, moist, and full of flavor. Perfect for breakfast, brunch, or as a snack, they combine the subtle sweetness of zucchini with the richness of cheddar cheese and a touch of herbs. Gluten-free if you use almond or oat flour, and naturally packed with nutrients.
Ingredients
- 2 medium zucchinis, grated and squeezed
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk (or almond milk)
- 1/4 cup olive oil
- 1 cup flour (all-purpose, oat, or almond flour for low-carb)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme or oregano
- Optional: 1/4 cup chopped walnuts or pistachios for crunch
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix the grated zucchini, cheddar, and Parmesan.
- In another bowl, whisk the eggs, milk, and olive oil.
- Combine wet and dry ingredients, then fold in the zucchini-cheese mixture. Add nuts if using.
- Spoon the batter into muffin cups, filling about 3/4 full.
- Bake for 20–25 minutes or until golden and a toothpick comes out clean.
- Cool slightly before serving.
Tips & Notes
- Squeeze excess moisture from zucchini to avoid soggy muffins.
- Customize with different herbs or spices like smoked paprika or chives.
- Store in an airtight container for up to 3 days, or freeze for longer storage.
- Can be made dairy-free by using vegan cheese alternatives.
Servings
Makes 10–12 muffins.
Nutritional Info (per muffin approx.)
- Calories: 150–170
- Protein: 7g
- Fat: 10g
- Carbs: 10g
- Fiber: 2g
Benefits
- High in protein and healthy fats.
- Packed with vitamins and antioxidants from zucchini.
- Gluten-free options available.
- Great for low-carb or keto meal planning.
Q&A
Q: Can I use another cheese?
A: Yes! Gouda, mozzarella, or Swiss work well.
Q: Can these be made vegan?
A: Substitute eggs with flax eggs and use vegan cheese.
Q: Can I add vegetables?
A: Absolutely—spinach, bell peppers, or carrots can be added for variety.
Q: How do I reheat?
A: Microwave for 15–20 seconds or warm in a 350°F oven for 5 minutes.