Zucchini muffins

Zucchini muffin recipe by of 18-05-2011 [Updated on 09-08-2017]

Zucchini muffins are my latest experiment, prepared on the fly the other night for dinner they were a smash hit. I got some soft, fragrant, colorful and tasty savory muffins that my husband also liked who would have preferred me to make the classic ham and provolone muffins. Personal satisfaction aside, if you need ideas for a buffet, a standing dinner or simply to prepare your own dinner, these zucchini muffins will appeal to the whole family even those who do not prefer vegetables.


How to make zucchini muffins

Wash and trim the courgettes and coarsely grate them. Separately, cut the provolone into cubes
In a bowl, mix the eggs with the oil, milk, salt and pepper; separately mix the flour with the grated Parmesan cheese and the instant yeast.Combine liquid and dry ingredients
Mix the dough quickly with a wooden spoon.Now add the grated zucchini and diced provolone to the mixture

Mix quickly until a homogeneous mixture is obtained.

Grease and flour the molds and fill them with the mixture for 2/3 of their height.

Bake the muffins in a preheated oven at 180 ° and bake for about 25 minutes.

Remove from the oven, let the zucchini muffins cool before removing them from the molds and serving them

And here's what the inside of savory zucchini muffins looks like.

Savory muffins are ideal to serve as a snack during the day or as finger food in an aperitif or to take on a picnic.

12 muffins

  • 200 g flour
  • 40 g rolled oats
  • 2 teaspoons of baking powder
  • ½ teaspoon of bicarbonate of soda
  • 6 basil leaves, chopped
  • 3 tablespoons of grated Parmesan cheese
  • 2 eggs
  • 250 g whole yogurt
  • 4 tablespoons of seed oil
  • 200 g courgettes washed, dried and grated
  • 2 tablespoons of shelled corn
  • 1 tablespoon of pine nuts
  • salt, a pinch

Bring the oven to 180 & deg. Grate the courgettes and squeeze them well in a cloth so that they lose their water and are dry.
In a bowl, sift and mix together the flour, bicarbonate of soda, baking powder, salt and finally add the oat flakes, 2 tablespoons of Parmesan and basil.
In another bowl, beat the eggs, mix them with the yogurt and the oil and pour them together with the sgrantao corn and the grated and squeezed courgettes in the bowl of dry ingredients.
Mix quickly with a wooden spoon and divide the dough in the special muffin pan previously greased with butter, sprinkle the muffins with the remaining Parmesan and cook at 180 ° for about half an hour. They are ready when introducing the toothpick comes out clean. Let them cool on a cake rack.


Let's start preparing the zucchini muffins, boil the potato, mash it and let it cool. Clean the courgette and grate it with a grater with large holes. Cut the raw ham into strips or into cubes if you have a thicker slice.

Pour the whole egg and yolk into a bowl, add the previously boiled potato, mashed and cold, the sunflower oil, a pinch of salt and pepper and mix everything with a fork.

When the mixture is homogeneous, add the courgettes and let them incorporate, then add the raw ham. Now add the instant prohibition and the flour, a little at a time alternating it with milk.

Mix well so that the mixture does not have lumps. turn on the static oven at 180 °.

Using a spoon, pour the mixture into the cups and when the oven is hot, bake and cook for 30 minutes.

Before taking out the oven, do the toothpick test because the cooking time may vary depending on the type of oven or the humidity of the ingredients.

When i zucchini muffins will be ready, take them out of the oven and serve hot or at room temperature.

For a special snack the cherry muffins that's what it takes!

  • 250 grams of flour
  • 100 grams of sugar
  • 1 sachet of baking powder
  • 1/2 teaspoon of baking soda
  • 1 pinch of salt
  • 240 ml of Greek yoghurt
  • 1 beaten egg
  • 50 ml of seed oil
  • 200 gr of pitted and chopped cherries

In a bowl, sift and mix together the flour, sugar, bicarbonate of soda, baking powder and salt. Mix the chopped cherries with a spoonful of this mixture.
In another bowl, beat the beaten egg, mix it with the oil and yoghurt and pour it together with the cherries into the bowl of dry ingredients. Mix gently with the help of a wooden spoon and divide the dough into the special muffin pan previously greased with butter and cook at 180 ° for about half an hour.
They are ready when introducing the toothpick comes out clean. Let them cool on a wire rack for cakes and good muffins!

Vegetable muffins

THE muffin are a preparation that is most often found applied to sweets, But the variant salty of this recipe is delicious and unusual. In this case we have made them with seasonal vegetables and some cheese, to bring a perfect appetizer or integrate a aperitif together!

  • 200 g of vegetables (courgette, red and yellow pepper, eggplant)
  • 180 g of flour 00
  • 100 ml of whole milk
  • 100 ml of seed oil
  • 100 g of grated Parmesan cheese
  • 1 Tropea spring onion
  • 1 sachet of yeast for savory pies (15 g)
  • extra virgin olive oil
  • salt
  • pepper

Muffins are traditional Anglo-Saxon sweets, the classic and very simple recipe, besides this, the most popular versions are chocolate and blueberry muffins.

The version salty of the muffin often allows us to quickly prepare a delicious appetizer using, as in this case, the seasonal vegetables, eggplant, zucchini, Tropea onion And Red peppers And Detective stories. The choice of vegetables can vary and provide for example also asparagus, peas, Cherry tomatoes. The important rule to follow is not to exceed 200 g in total weight. The vegetables will always be skipped in the pan before being incorporated into the mixture. Another example of a tasty combination, this time with meat, is that of salty peas and sausage muffins or irresistible pizza muffins.

The realization of this recipe is also a practical method to recover leftover vegetables that sometimes remain in the refrigerator. And, if you have them available, use the grilled ones too.

How to make Zucchini muffins

First of all, with the help of a mixer, chop the washed and dried courgettes, I chop them very small, you can choose whether to chop them slightly larger.

Then place the chopped zucchini in a bowl with 4-5 basil leaves broken by hand.

Finally cut into cubes, the scamorza.

Next, mix the milk, oil and egg in a small bowl

In a large bowl, mix the flour, parmesan, sifted yeast and salt:

Add the oil and milk mixture to the flour, whisk for a few seconds, it will immediately thicken into a batter.

Finally add the courgettes to the mixture (taking care to leave a tablespoon aside) and the smoked cheese:

Then mix well so that the zucchini and smoked cheese mix well with the batter.

Transfer a muffin mold of the piorottini, fill the cups with dough up to 1 mm from the edge.

Finally, add 1 level teaspoon of chopped zucchini to each muffin:

Bake in a previously preheated oven for 20 minutes at 180 ° without ever opening the oven. The muffins are ready when a puffy, golden dome forms.

How to make zucchini muffins

Wash the courgettes and grate them coarsely, julienne or with a simple grater.

In a bowl, beat the eggs, add the olive oil, milk and season with salt and pepper. In a second bowl, mix the flour with the instant yeast and add the grated Parmesan. Then add everything to the bowl with the liquid ingredients.

Mix the dough well, quickly, with the help of a wooden spoon, until it is homogeneous and compact, without lumps. Add the courgettes and mix.

Grease and lightly flour the muffin molds and pour the mixture up to about 2/3 of the mold. Bake in a preheated oven for about 25 minutes at 180 °.

Let the muffins cool before removing them from their molds.

Savory muffins with zucchini and bacon

Savory zucchini and bacon muffins are delicious to serve as an appetizer, perfect for a buffet or an alfresco lunch. How many times do we go for a picnic, or spend a day by the sea and don't know what to take with us for lunch.

Savory muffins are an exquisite alternative to the classic sandwich and are much tastier.

You can use your favorite vegetables and flavor them with cured meats to taste, today I chose courgettes and pancetta from Piacenza. With this recipe I participate in the contest "Fantasy in the kitchen with La Rocca cured meats"Announced by Salumificio La Rocca.

Savory muffins with zucchini and bacon


220 g of flour 00
2 eggs
130 ml of milk
40 ml of peanut oil
65 g of Parmesan cheese

60 g of pancetta piacentina DOP cut into small cubes (Salumificio La Rocca)
1 shallot
3 medium zucchini
1 sachet of yeast for savory pies
4 g of salt
1 tablespoon of extra virgin olive oil
pepper as needed.


Wash the courgettes, trim them and cut them into small pieces.
In a pan put a tablespoon of oil, the finely chopped shallot and brown. Add the courgettes, salt, pepper and cook for 7/8 minutes. Let it cool down.

If you want you can also skip this step and put the courgettes cut into small pieces (seasoned with a drizzle of oil, salt and pepper) directly into the dough but you will have a much less tasty and moist muffin.

In a large bowl pour the flour, baking powder, salt, eggs, peanut oil, and begin to mix the dough by adding the milk a little at a time to avoid lumps.

When the mixture is well blended, add the grated Parmesan cheese, the cubes of bacon, the sautéed zucchini and a pinch of pepper.

Mix the mixture well and pour it into the special greased and floured muffin molds or lined with the appropriate cups. Bake at 180 ° (preheated oven) for 20/25 minutes (as for desserts, carry out the toothpick test). Remove from the oven the savory muffins with zucchini and bacon, allow to cool and serve.

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Savory zucchini muffins | Small appetizer full of flavor

A finger food also suitable for a small appetizer or a buffet? Follow the recipe we are offering you now ... it really is ideal! Small yes, but big in taste and flavor. Let's cook the savory zucchini muffins together.

Savory zucchini muffins PHOTO recipe print

Small, delicious and also practical in preparation. Few ingredients for an impeccable result. They will be like little & # 8220pasticcini & # 8221, one pulls the other. Let's see together what we need for their preparation.

Preparation time: 15 minutes

Cooking time: 25 minutes


  • 200 g of zucchini
  • 100 g of provolone
  • 250 g of flour 00
  • 2 eggs
  • 50 g of Parmesan cheese
  • 200 ml of milk
  • 1 teaspoon of instant yeast
  • salt
  • pepper
  • 50 ml of extra virgin olive oil

Savory zucchini muffins: procedure

Let's start with washing the zucchini, trim the ends and grate them even coarsely. We also cut provolone diced.

Savory zucchini muffins PHOTO recipe print

In a bowl, instead, we combine salt, eggs, pepper, milk and oil and we mix. In another bowl, instead, we mix together, instant yeast, flour and Parmesan.

When they are both ready, add the egg mix to the flour and mix quickly with the help of a spoon. When the ingredients are well blended, let's also add the provolone and the zucchini and mix again until you get a homogeneous mixture.

Savory zucchini muffins PHOTO recipe print

Then take some muffin molds, butter them and fill them with the mixture that we have obtained for 2/3. Then put them all on a baking sheet and cook them, per 25 minutes, at 180 °.

When they are cooked, let them cool before turning them out.

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THE savory zucchini muffins they are small single-portion cakes that are tasty and easy to prepare: a real joy for the eyes and the palate.

Based on zucchini, cow's milk ricotta and grated parmesan, the savory muffins are the ideal recipe for a quick snack in the middle of the afternoon, for a small aperitif before dinner, but also for a more complete meal, in combination, perhaps, with some salad or pinzimonio.

It is a quick preparation that takes less than three quarters of an hour: so don't miss ours video recipe made in collaboration with Electrolux!

The ingredients are for 15-18 muffins.

Savory muffins with the Thermomix

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