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Savory Zucchini and Herb Muffins

Savory Zucchini and Herb Muffins
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These savory zucchini and herb muffins are a light, healthy, and flavorful option for breakfast, brunch, or snacks. With moist grated zucchini, fresh herbs, and a golden-brown crust, they’re as satisfying as they are simple to make. Serve them with a dollop of Greek yogurt or enjoy them on their own—the choice is yours!

Ingredients

Scale

Dry Ingredients

  • 1/2 cup all-purpose flour (or whole wheat for extra fiber)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried dill (or 1 tsp fresh, chopped)

Wet Ingredients

  • 2 medium zucchini, grated (about 2 cups, excess moisture squeezed out)
  • 3 large eggs
  • 1/4 cup plain Greek yogurt or sour cream
  • 1/4 cup olive oil
  • 1/4 tsp garlic powder
  • 1/4 cup fresh chopped herbs (parsley, chives, or basil)

Optional

  • 1/4 cup grated cheese (feta, cheddar, or mozzarella)

Instructions

Step 1: Prep the Zucchini & Oven

  1. Preheat the oven to 375°F (190°C). Grease or line a 6-cup muffin tin.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside.

Step 2: Mix Dry Ingredients

  1. In a medium bowl, combine flour, baking powder, baking soda, salt, pepper, and dill.

Step 3: Blend Wet Ingredients

  1. In a larger bowl, whisk the eggs until frothy. Mix in yogurt, olive oil, and garlic powder. Add the zucchini and fresh herbs, combining well. Stir in cheese, if using.

Step 4: Combine & Fill

  1. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  2. Divide the batter evenly between the muffin cups, filling each about 3/4 full.

Step 5: Bake & Cool

  1. Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Serving Suggestions

  • Great on their own, but even better with a dollop of Greek yogurt or sour cream.
  • Pair with a salad or bowl of soup for a light meal.

Tips & Tricks

  • Zucchini prep is key: Squeeze out as much water as possible to avoid soggy muffins.
  • For extra flavor, sprinkle grated cheese on top before baking.

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freeze: Wrap muffins individually and freeze for up to 2 months.
  • Reheat: Warm in a 350°F oven for 5–10 minutes, or microwave for 30 seconds.

Find it online: https://cakeshungry.com/savory-zucchini-and-herb-muffins/