Looking for savory and healthy muffins? These zucchini muffins are beyond perfectness! These are so yummy that you want to pair them with anything at any meal. They are not only so good in taste, but they’re also so healthy! Muffins are mostly sweet, but I love them savory too! I’m sure you love Zucchini Fritters. Who doesn’t? These are like the healthier and better-shaped version of them.
It’s so easy to make these zucchini muffins and you can enrich it with your favorite cheese. I’m sure your family members will get really happhy if they see some newly baked zucchini muffins at breakfast table in the morning. Come on! Don’t feel lazy and make these in the morning!
Zucchini always matches perfectly with any type of cheese and you need a load of your favorite cheese in these muffins! I used feta since I think its sourish flavor is the best pair for zucchini. A little kasar cheese would have been a great addition to the batter of these muffins, but we ran out of it that day.
An important tip when baking zucchini muffins: It’s good to wait the mixture of grate zucchinis,salt, whisked eggs, herbs and cheese for 5 min. before adding flour. It releases juice and you can decide the amount of flour better that way. The batter will be like a regular cake batter, not thicker than that.
Did I tell you how healthy these zucchini muffins are? For one thing, the batter is baked in muffin cups unlike zucchini fritters, which are fried. Also, I use olive oil and the amount is not that much, just ¼ cup is enough. Another thing that makes these muffins healthy is the flour I used; I prefer whole wheat flour both for health concerns and to have a better brown color.
You can pair these muffins with soups, have at breakfast or eat as a snack. You can put some into your kid’s lunch box too!
Are you planning to go on a picnic this Sunday? Make zucchini muffins and take them with you! These are tasty both warm and cold, so you can bake them overnight if you like. If you don’t feel like eating them cold, just make then in the morning and wrap with aluminium foil and put into your picnic basket that way.
- 3 eggs
- ¼ cup olive oil
- 2 zucchinis, grated
- 4 green onions, chopped
- ½ bunch of parsley, chopped
- ½ bunch of fresh dill, chopped
- ½ cup feta, crumbled
- ⅛ tsp salt
- 1 cup whole wheat flour
- ¼ tsp baking powder
- A pinch of ground black Pepper
- Preheat oven to 180C.
- Whisk eggs until light.
- Add in olive oil and grated zucchini. Mix with a spatula.
- Add in green onions, parsley, dill and feta.
- Sprinkle salt over it, mix and wait for 5 min. to let it release juice.
- Sift whole wheat flour into it when the mixture is juicy.
- Fill ¾ of muffin cups with the mixture and bake for an hour.
- Check it with a toothpick. Take out of oven if it’s clean.