Savoury Zucchini Muffins are delicious, moist and full of flavor. Packed with vegetables they are easy to adapt. They are perfect for breakfast, lunch or dinner. Savory Zucchini Muffins are also great option for lunchbox for kids.
You can add vegetables like capsicum, sun dried tomatoes, fresh herbs or other vegetables of your choice along with Zucchini. You can also sprinkle with a little shredded parmesan before baking but do not forget to sprinkle parmesan after baking on hot muffins.
Serve with sour cream or yogurt dip. They’re a hit always, even with those who don’t like zucchini. So go ahead and try these muffins following my step by step directions.
You may like to try our other similar recipes like Grilled Zucchini and Tofu Roll Ups, Baked Zucchini Fingers, and Baked Zucchini Bites.
Yield: 10 to 12 peices
Prep time: 20 minutes
Total time: 35 minutes
Ingredients For Savoury Zucchini Muffins
¾ cup whole wheat flour
¾ cup plain flour
1 teaspoon baking powder
½ teaspoon soda
½ teaspoon chilli flakes/pepper
1 teaspoon mix dry herbs
½ teaspoon salt
1 cup cheese grated
1/3 cup walnuts chopped
1 cup zucchini grated
½ cup carrot grated
1 teaspoon garlic minced (optional)
½ cup corn niblets
2 tablespoon honey
½ cup yogurt
3 tablespoon olive/vegetable oil
1 teaspoon vinegar
Yogurt dip
½ cup hung yogurt
1 teaspoon Lemon juice
1 teaspoon Mint chopped
1 teaspoon parsley chopped
1 teaspoon Garlic grated
1 teaspoon Honey
Pepper to taste
Salt to taster
1 tablespoon Olive oil
Directions For Savoury Zucchini Muffins
- Mix all the ingredients for the Yogurt dip and refrigrate.
- Pre heat the oven at 180 degrees. Grease a muffin tray and line with muffin cups.
- Keep aside 2 tablespoon grated cheese and a few walnuts aside for topping.
- Squeeze out excess water from the zucchini. Keep the water for use later on if required.
- Shift together whole wheat flour, plain flour, baking powder, and soda.
- Add herbs, salt and chilli flakes and mix. Set aside.
- In a large bowl add zucchini, carrot, corn, cheese, walnuts, yogurt, honey, oil and mix.
- If the batter is too thick then add the zucchini water little by little to get the right consistency. Do not over mix the batter.
- Now add vinegar and mix lightly. The batter will be fluffy and light.
- Spoon in the batter in all the cups and bake for 15 to 20 minutes or until a toothpick comes out clean.
- Sprinkle grated cheese on top.
- Serve with sour cream.
