Savoury Zucchini Muffins

Give lunch boxes a savoury change with these Savoury Zucchini Muffins, combining a tender crumb, grated zucchini and rich, cheesy flavour.

I must confess that when my girls were little, feeding them vegetables wasn’t always easy, especially with a fussy eater in the family. When I found this recipe for Savoury Zucchini Muffins, I couldn’t resist making it. It was a success!

Made with grated zucchini, Parmigiano Reggiano and cubes of provolone, these soft savoury muffins were a delicious way to serve some veggies with plenty of cheese.

And since I love both savoury muffins and zucchini, this recipe quickly became a favourite. These muffins are great for lunch, including lunch boxes, and they’re an easier way to feed picky kids some veggies. I also like to take them to picnics or serve them as appetisers at barbecues. In this case, I make mini muffins.

They are so versatile. The addition of cheese makes them addictive! Try stopping after the first one! You’ll have a hard time! Enjoy!

Why Kids Love Zucchini Muffins

• One batch works for lunch boxes, picnics, snacks, appetisers and barbecues.
• A delicious way to get more zucchini into a fussy eater’s lunch without serving the usual veggies.
• Kids can easily hold and enjoy these muffins, which makes them practical for little hands.

Key Ingredients for Savoury Zucchini Muffins

Zucchini

Grated zucchini keeps the muffins soft and moist, with a mild vegetable flavour that pairs naturally with the cheeses. Choose firm zucchini with smooth skin and no soft spots for the best texture.

Provolone

Small cubes of provolone create creamy pockets of cheese throughout the muffins. Piquant provolone, as used in the original recipe, has a sharper flavour, while mild provolone works well for a gentler cheese flavour.

Parmigiano Reggiano

Salty and slightly nutty, Parmigiano Reggiano gives the whole muffin a distinctly savoury flavour rather than creating separate pockets like the provolone. Freshly grated Parmigiano Reggiano has a fuller flavour than most pre-grated versions.

Milk

Milk provides moisture and keeps the muffins tender. It also gives the crumb a softer, lighter texture and a subtle creamy flavour.

Salt and Pepper

Salt rounds out the savoury flavours, while black pepper brings gentle warmth. Season carefully since Parmigiano Reggiano and provolone already contribute saltiness.

Find the complete list with measurements in the recipe card below.

How to Make Savoury Zucchini Muffins

Step 1: Mix the flour, Parmigiano Reggiano, and baking powder in a large bowl.

Step 2: In a separate bowl, mix the eggs, extra virgin olive oil, milk, salt, and pepper.

Step 3: Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Don’t overmix the muffin batter, or the muffins may turn out tough.

Step 5: Spoon the batter into a muffin tin lined with paper cups, filling each cup about ¾ full.

Note: Lining the muffin tin with paper cups makes the muffins easier to remove without breaking. If paper cups aren’t available, use baking paper instead.

Step 6: Bake in a preheated fan-forced oven at 180°C – 350°F for 25 minutes, or until cooked through and golden brown on top.

Step 7: Remove the muffins from the oven and leave them to cool in the tin for a few minutes. Carefully transfer them to a wire rack and leave to cool completely.

Step 8: Serve the finished savoury zucchini muffins once cooled.

Frequently Asked Questions

Extra Help from the Kitchen

Check for Doneness with a Skewer – Insert a skewer into the centre of a muffin. Remove the muffins from the oven when it comes out without wet batter.

Use a Box Grater – Grate the zucchini on the large holes of a box grater for even shreds that distribute well throughout the muffins.

Keep the Provolone Chilled – Keep the provolone refrigerated until you’re ready to cube it. Chilled cheese is firmer and easier to cut into even pieces.

Squeeze the Zucchini Gently – If the grated zucchini is unusually watery, place it in cheesecloth and gently squeeze out only the excess water. Don’t squeeze it completely dry, as the zucchini provides moisture to the muffins.

Check Your Baking Powder – Use fresh baking powder within its expiry date. Older baking powder may lose strength and give the muffins less lift.

Variations and Twists

Savoury Carrot and Zucchini Muffins – Replace part of the grated zucchini with grated carrot, keeping the total vegetable amount close to the original 200 g – 7.1 oz so the batter stays balanced. Because carrot is a little drier than zucchini, add a small splash of extra milk if the batter looks noticeably thicker.

Savoury Cheese, Bacon and Zucchini Muffins – Fold cooked, crisp bacon into the batter with the zucchini and provolone. Use a lighter hand with the added salt since bacon, Parmigiano Reggiano and provolone already contribute plenty of seasoning.

Savoury Pumpkin and Zucchini Muffins – Replace part of the grated zucchini with cooked, mashed pumpkin. Since pumpkin is denser than grated zucchini, add a little extra baking powder to help keep the muffins lighter.

Vegan Savoury Zucchini Muffins – Replace the milk with unsweetened oat or soy milk and use vegan Parmesan-style cheese and a firm vegan cheese in place of the dairy cheeses. Replace the 2 eggs with a commercial egg replacer suitable for baking or unsweetened applesauce, while keeping the olive oil from the original recipe.

Cheddar Zucchini Muffins – Replace the provolone with Cheddar cheese, using part grated and part cut into small cubes. The grated Cheddar spreads through the batter, while the cubes create pockets of melted cheese throughout the muffins.

Storage and Shelf Life

Store cooled Savoury Zucchini Muffins in an airtight container in the fridge for up to 3 to 4 days. Don’t leave them at room temperature for more than 2 hours, as they contain eggs, milk and cheese.

For longer storage, place the cooled muffins in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator.

To reheat, place the muffins in the oven at 180°C – 350°F for about 5 to 10 minutes, or until heated through.

Try These Muffin Recipes Next

• Dairy-Free Chocolate Muffins
• Papaya Banana Cardamom Muffins
• Low FODMAP Blueberry Muffins
• Sourdough Cinnamon Muffins
• Ricotta and Lemon Muffins