Savory Zucchini Muffins Recipe

Savory Zucchini Muffins picture


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings6
Main IngredientInterest Group


 Zucchini1 1⁄2 Cup (24 tbs), shredded
 All-purpose flour1 Cup (16 tbs)
 Whole wheat flour11 Tablespoon (3/4 Cup Less 1 Tablespoon)
 Reduced-fat cheddar cheese3⁄4 Ounce, shredded
 Granulated sugar2 Tablespoon
 Double-acting baking powder2 Teaspoon
 Baking soda1⁄3 Teaspoon
 Pepper1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Plain low-fat yogurt1⁄2 Cup (8 tbs)
 Vegetable oil2 Tablespoon
 Dried fine herbs1 Teaspoon

Nutrition Facts

Serving size

Calories 287 Calories from Fat 74

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 73.6 mg

Sodium 445.1 mg18.5%

Total Carbohydrates 44 g14.8%

Dietary Fiber 4.3 g17.2%

Sugars 7.2 g

Protein 10 g20.9%

Vitamin A 3.6% Vitamin C 9%

Calcium 21.7% Iron 15%

*Based on a 2000 Calorie diet


1. Preheat oven to 350° F.
2. Over a kitchen towel, place the zucchini; cover the zucchini with the towel and squeeze out the liquids.
3. In a large mixing bowl, place the squeezed zucchini; add flours, cheese, sugar, baking powder, baking soda, pepper, and salt and combine well.
4. In a small mixing bowl, place yogurt, eggs, oil, and fine herbes and whisk thoroughly with a wired whisk.
5. Add the yogurt-egg mixture to the flour mixture; stir until just blended.
6. Grease twelve 2 1/2-inch-diameter muffin-pan cups by spraying nonstick cooking spray.

7. Into the greased muffin cups, pour batter to fill 2/3 rd of the cups.
8. In the middle rack, center the cups and bake for 20 minutes until the muffins are golden.
9. Take out the pan and place over a wire rack for cooling slightly.
10. Turnover the cups on the rack and let them cool.

11. Serve hot.

To check if the muffins are done, insert a toothpick in the center, if it comes out clean, it means they are baked well.