Savory Zucchini Muffins

Savory zucchini muffins are an easy side dish to add to your next soup or pasta dinner. They're filled with savory flavors like garlic, parmesan, and chives, and make the perfect vehicle for extra butter.

Make a batch of savory zucchini muffins to add to your next summer meal. Packed with fresh shredded zucchini, flavorful herbs, and a bit of parmesan cheese, these savory muffins are a side dish the whole family will love.

Zucchini muffins are an excellent summer baking recipe - all you need are a few bowls, a spoon, a muffin pan, and liners to get started. Plus, they're made with simple baking ingredients you may already have on hand.

Serve savory zucchini muffins with lunch or dinner alongside a soup and salad for a light meal. They pair well with dishes like tomato soup or pesto pasta.

Ingredients and substitutions

• Zucchini - You'll need 220 grams or 1.5 cups of finely grated zucchini (or about 1 to 1.5 medium zucchini). After measuring, you'll need to squeeze the excess liquid from the zucchini so that we don't add too much moisture to the recipe. Too much moisture = soggy and dense muffins.
• All-purpose flour - I've only tested this recipe with all-purpose (plain) flour, so I can't say for sure how other flours will turn out. If you have a different type of flour on hand, I recommend searching for a recipe that is developed with that specific flour in mind.
• Buttermilk - This recipe is written to work perfectly with buttermilk and the listed leavening, so regular milk (or other non-dairy milks) won't work as substitutes. If you don't have buttermilk on hand, add 1 tablespoon of white vinegar to a measuring cup, then fill to the 1-cup line with whole milk. Allow it to set for 5 minutes and you'll have a buttermilk substitute that works in this recipe.
• Eggs - Add structure and moisture to the zucchini muffins.
• Unsalted butter - Unsalted butter and ⅛ teaspoon of the listed salt can be substituted with salted butter if desired.
• Chives - Add flavor to your muffins. Can be omitted if desired.
• Leavening - You'll need both baking powder and baking soda for the proper lift in this recipe.
• Salt - Enhances the flavor of the muffins. I do not recommend omitting the salt - muffins will taste bland in comparison.
• Garlic powder - Adds garlicky flavor to your muffins. Can be omitted if desired.
• Parmesan cheese - Adds savory flavor. If desired, it can be substituted with other cheeses like cheddar or gruyere. I recommend using cheese freshly shredded from a block rather than pre-shredded cheeses in a canister or bag. Pre-shredded cheeses are often coated in anti-clumping powders that can add a grainy texture when melted.

Frequently asked questions

• Do I need to squeeze the liquid from my zucchini? Yes, for this recipe you'll need to squeeze the excess liquid from the shredded zucchini before adding it to the batter. Too much liquid will make muffins soggy, gummy, and dense.
• Do I need to peel my zucchini? No, there's no need to peel zucchini for zucchini muffins. The skin and flesh melt seamlessly into the muffins as they bake.
• Do I need to remove the seeds from my zucchini before making muffins? If you're using a large zucchini with mature, hard seeds inside, use a spoon to scoop out the seeds before grating.
• Can I use cucumber instead of zucchini? No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
• How do I grate zucchini for baking? I recommend shredding zucchini using the small or "fine" side of a box grater. The smaller pieces melt right into muffins as they bake. A larger grate also works but adds a more noticeable texture. Here's the box grater I use: Amazon: OXO Good Grips Box Grater
• What size pan do I need? This recipe makes about 13 standard size muffins. This is the muffin pan I use for all my muffins and cupcakes: Wilton 24 cup standard size muffin pan

Storing

For detailed information on storing zucchini bread and muffins, check out my full post: How to store zucchini bread

Room temperature - Zucchini muffins can be stored in a tightly sealed container at room temperature for up to 3 days.

Refrigerator - If your muffins are extremely moist/wet, you may want to store them in the refrigerator instead. Zucchini muffins will keep in the refrigerator for up to a week in a tightly sealed container.

Freezing

Zucchini muffins can be carefully wrapped in plastic wrap/foil, then stored in a freezer safe bag or container in the freezer for up to 6 months. Set out on the counter top for 1 to 3 hours to thaw to room temperature.

📖 Recipe