Savory Zucchini Muffins

5 from 1 vote

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.

Prep Time15

Cook Time17

Total Time1 5

Servings: muffins

Calories: 152kcal

Ingredients

1.5 cups (220 g) finely grated zucchini, after measuring, squeeze liquid out
1 cup (227 g) buttermilk
2 large eggs
¼ cup (56 g) unsalted butter, melted
2 ¼ cups (270 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon garlic powder
½ teaspoon salt
½ cup (56 g) freshly grated parmesan cheese
2 tablespoons chopped chives

Instructions

Preheat oven to 350℉. Line a muffin pan with 13 paper liners and set aside.
In a bowl, add finely grated zucchini (after liquid has been squeezed out), buttermilk, eggs, and melted butter. Whisk until evenly incorporated. Set aside.
In a large bowl, whisk together dry ingredients: flour, baking soda, baking powder, garlic powder, and salt. Make a well in the center of the dry ingredients and add wet ingredients. Stir until incorporated. Add cheese and chives and stir just until incorporated. Batter will be thick.
Divide batter between 13 lined muffin cups and bake for about 17-19 minutes, OR until a toothpick inserted into the center comes out clean or with crumbs (baking times will vary based on your oven and type of pan used).
Allow muffins to cool completely on the counter before unwrapping and enjoying. Hot muffins will stick to the liners.

Recommended Equipment

Notes

Storage: Leftover zucchini muffins will keep in a tightly sealed container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. If your muffins are very moist/wet, I recommend refrigerating.
Freezing: Muffins can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 hour or more.

Nutrition Estimate

Course: Side Dish, Snack

Cuisine: American