Savory Zucchini and Herb Muffins

Let’s take a closer look at these savory zucchini and herb muffins. They’re simple, tasty, and surprisingly versatile. Whether you’re serving them for a casual breakfast or adding them to a brunch spread, they’re bound to be a hit. The best part? They’re healthy, light, and packed with flavor. That golden crust on top? Chef’s kiss!

This recipe is inspired by Mediterranean flavors. Think fresh herbs, a touch of garlic, and the natural sweetness of zucchini. It’s proof that you don’t need fancy ingredients to impress. A little effort here goes a long way!

Recipe Overview

Let’s break it down:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Servings: This recipe makes six muffins. Need more? Just double the ingredients—you’ll thank yourself later.

Difficulty: Easy, beginner-friendly. If you’ve baked anything, you’ve got this.

Equipment You’ll Need:

• A 6-cup muffin tin (or larger if you double the recipe).
• A box grater for shredding zucchini.
• Mixing bowls—one for wet ingredients, one for dry.
• Spatula or large spoon.
• Measuring cups and spoons.

Meal Prep Bonus: These muffins keep amazingly well! Bake ahead and store them for quick breakfasts or snacks.

Ingredients

Here’s everything you’ll need:

Dry Ingredients:

• 1/2 cup all-purpose flour: Or swap it for whole wheat if you prefer—just know the muffins will be a little denser.
• 1/2 teaspoon baking powder: To make them rise.
• 1/4 teaspoon baking soda: For that golden, crispy exterior.
• 1/4 teaspoon salt: Essential for bringing out the flavors.
• 1/4 teaspoon black pepper: Just enough to add a subtle kick.
• 1/2 teaspoon dried dill: Fresh dill works too (use about 1 teaspoon). It gives these muffins that Mediterranean vibe.

Wet Ingredients:

• 2 medium zucchinis: Grated, about 2 cups. The key? Squeeze out all the water before mixing them in.
• 3 large eggs: They give structure and fluff to the muffins.
• 1/4 cup plain Greek yogurt or sour cream: Adds richness and keeps them moist.
• 1/4 cup olive oil: Use a mild one for subtle flavor.
• 1/4 teaspoon garlic powder: Because everything’s better with garlic.
• 1/4 cup fresh herbs: Parsley, chives, or basil all work well—pick your favorite.

Optional Add-Ons:

• 1/4 cup grated cheese: Feta, cheddar, or mozzarella. Totally optional, but it adds a little something special.

Step-by-Step Method

Let’s bake these muffins together. I’ll walk you through every step.

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Spray or grease your muffin tin so nothing sticks when it’s time to serve.

Meanwhile, grab the zucchini. Grate it using the large holes of a box grater. Then, and this is important, put the grated zucchini in a clean kitchen towel. Squeeze out as much water as you can. Zucchini is super watery, and if you skip this step, the muffins might be soggy.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and dill. This makes sure everything’s evenly distributed before it hits the wet ingredients.

Step 3: Combine the Wet Ingredients

In a larger bowl, beat the eggs until they’re light and frothy. Add the Greek yogurt (or sour cream), olive oil, and garlic powder, and whisk until smooth. Now stir in the grated zucchini and your fresh herbs. If you’re using cheese, fold that in too.

Step 4: Bring it All Together

Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold everything together gently. Don’t overmix—it’s okay if the batter looks a little lumpy. Overmixing makes the muffins dense, and we want them light and fluffy!

Step 5: Bake

Scoop the batter into your muffin tin, filling each cup about three-quarters full. Bake for 20–25 minutes, or until the tops are golden brown and a toothpick comes out clean. Your kitchen will smell amazing by now.

Let them cool in the pan for a few minutes before transferring them to a wire rack.

Variations & Customizations

These muffins are easy to tweak to suit your tastes (or dietary needs).

• Gluten-Free: Swap the flour for your favorite 1:1 gluten-free blend.
• Dairy-Free: Use dairy-free yogurt and skip the cheese.
• Spice It Up: Add a pinch of red chili flakes or cayenne if you like a bit of heat.
• Different Veggies: No zucchini? Try grated carrots or sweet potatoes instead!

Serving & Storage

How to Serve:

Plate the muffins on a large white platter for a simple, rustic look. Sprinkle some fresh herbs over the top for a pop of green. These are great on their own but even better with a side:

• A dollop of plain yogurt or sour cream.
• A simple green salad with a light vinaigrette.
• Tomato soup for a cozy pairing.

Storage Tips:

• In the Fridge: Keep them in an airtight container for up to three days.
• Freezer-Friendly: Wrap each muffin individually in plastic wrap and store in a freezer bag. They’ll last for up to two months. To reheat, thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes.

A Few Pro Tips

• Squeeze the Zucchini Well: I can’t stress this enough. Too much water = soggy muffins.
• Cheese on Top: Want extra indulgence? Sprinkle a pinch of cheese on top of the batter before baking.
• Turn the Tin: Rotate your muffin tin halfway through baking for even browning.

And there you have it! Savory zucchini and herb muffins that are simple, healthy, and oh-so-delicious. Give them a try—you’re going to love them. Let me know how yours turn out!

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