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Savoury Zucchini Muffins Recipe

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

Course: Appetiser, Snack
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Author: Recipe adapted from Misya

Ingredients

  • 250 g – 8.8 oz flour
  • 50 g – 1.8 oz Parmigiano Reggiano – finely grated
  • 1 teaspoon baking powder
  • 200 ml – 6.8 fl oz milk
  • 50 ml – 1.7 fl oz extra virgin olive oil
  • 2 large eggs
  • 200 g – 7.1 oz zucchini – grated
  • 100 g – 3.5 oz provolone – piquant, cubed
  • salt and pepper

Instructions

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

  2. In a separate bowl, mix the eggs, extra virgin olive oil, milk, salt, and pepper.
  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.
  4. Add the grated zucchini and cubed provolone, then mix briefly until evenly distributed.

  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.

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