Best 2 Zucchini Herb Muffins Recipes

Zucchini Herb Muffins: A Delightful Treat for Any Occasion

If you're looking for a delicious and versatile muffin recipe that's perfect for breakfast, lunch, or a snack, look no further than these Zucchini Herb Muffins. Made with grated zucchini, fresh herbs, and a blend of savory spices, these muffins are moist, flavorful, and incredibly easy to make. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite.

With a combination of three different recipes, this article offers a variety of options to suit your taste and dietary preferences. The Classic Zucchini Herb Muffins recipe is a timeless classic that delivers a perfect balance of flavors and textures. For those who prefer a gluten-free option, the Gluten-Free Zucchini Herb Muffins recipe uses almond flour and tapioca flour to create a delicious and wholesome muffin. And if you're looking for a vegan alternative, the Vegan Zucchini Herb Muffins recipe uses plant-based ingredients to deliver a satisfying and nutritious muffin.

Here are our top 2 tried and tested recipes!

SAVORY CHEDDAR ZUCCHINI MUFFINS

Savory Cheddar Zucchini Muffins image

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Provided by Pam Ziegler Lutz

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
¾ cup shredded Cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
Mix the flour, baking powder, baking soda, and salt in a bowl.
In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g

ZUCCHINI HERB MUFFINS

Zucchini Herb Muffins image

These are an excellent way to use up all that zucchini that has threatened to take over your garden. I took these to work and they were a huge hit. A variety of herbs would work. Try oregano or thyme for a little variety.

Provided by dicentra

Categories Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 10

Ingredients

2 eggs
3/4 cup milk
2/3 cup vegetable oil
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups shredded zucchini, seeds removed
4 tablespoons dried basil (Yes, it will look like a lot. Don't worry it isn't too much!)
6 tablespoons grated parmesan cheese

Steps:

Preheat oven to 400 degrees. Grease 18 muffin tins with butter or shortening.
Beat eggs in a bowl. Stir in milk and oil.
Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture, just until moistened. Batter should not be completely smooth.
Gently fold in zucchini and basil.
Fill greased muffin tins ¾ full. Sprinkle each with cheese.
Bake 18-20 minutes or until done. Remove from pan and serve warm.

Tips:

Choose the right zucchini: For the best flavor and texture, use fresh, firm zucchini. Avoid zucchini that is too large or has blemishes.
Grate the zucchini: Grating the zucchini helps it to evenly distribute throughout the muffins and ensures that it cooks evenly.
Squeeze out the excess moisture: Grated zucchini can release a lot of moisture, so it's important to squeeze out as much of it as possible before adding it to the batter. This will help to prevent the muffins from being too wet.
Use fresh herbs: Fresh herbs add a delicious flavor to the muffins. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
Bake the muffins at a high temperature: This will help to create a crispy crust and a tender interior.
Let the muffins cool before serving: This will help them to set and hold their shape.

Conclusion:

Zucchini herb muffins are a delicious and versatile snack or breakfast item. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect zucchini herb muffins every time.