Best 3 Zucchini Herb Muffins Recipes

Zucchini herb muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or as a snack. They're made with fresh zucchini, herbs, and spices, and they're a great way to use up leftover zucchini from your garden. These muffins are also incredibly easy to make, and they can be customized to your own taste. So whether you're looking for a healthy and delicious breakfast option or a fun and easy snack, zucchini herb muffins are the perfect choice.

Let's cook with our recipes!

SAVORY ZUCCHINI MUFFINS

Savory Zucchini Muffins image

A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.

Provided by ChristineM

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, chopped
¼ cup chopped sun-dried tomatoes
1 ½ cups shredded zucchini, squeezed dry
¼ cup chopped roasted red pepper
1 ¾ cups all-purpose flour
¼ cup cornmeal
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon freshly cracked black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup butter, softened
2 tablespoons white sugar
2 eggs
½ cup light sour cream
½ cup milk
¾ teaspoon hot pepper sauce (such as Tabasco®)
1 tablespoon olive oil
⅓ cup shredded Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g

MOIST ZUCCHINI BRAN MUFFINS

Moist Zucchini Bran Muffins image

Provided by Sandra Lee

Time 30m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 (18.25-ounce) box raisin bran muffin mix (recommended: Sun-Maid)
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins

Steps:

Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside.
Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake for 20 to 22 minutes or until tops are golden brown.
Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams

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 fresh, tender zucchini. This will help ensure your muffins are moist and flavorful.
Grate the zucchini finely. This will help it distribute evenly throughout the batter.
Don't overmix the batter. Overmixing can result in tough, dry muffins.
Fill the muffin tins about 2/3 full. This will give the muffins room to rise.
Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
Let the muffins cool for a few minutes before enjoying. This will help them set and make them easier to handle.

Conclusion:

Zucchini herb muffins are a delicious and versatile breakfast or snack. They're easy to make and can be customized with your favorite herbs and spices. Plus, they're a great way to use up extra zucchini from your garden. So next time you're looking for a quick and easy recipe, give these zucchini herb muffins a try. You'll be glad you did!