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1
Heat the oil in a medium nonstick skillet over medium heat until hot.
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2
Add the garlic and onions, stirring once 3 to 4 minutes, and cook until the onions are browned and caramelized, about 15 minutes.
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3
You may need to reduce the heat to medium-low half way through the cooking.
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4
Remove from the heat, stir in the sun-dried tomatoes, olives and roasted peppers, season with black pepper; because all these a few ingredients are salty, you don't have to add extra salt.
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5
Preheat the oven to 375F (190C).
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6
Grease a 12-muffin pan with butter or line with paper liners.
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7
While the onions are cooking, add all the dry ingredients into a large mixing bowl, and whisk until well mixed.
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8
Stir in the caramelized onion and sun-dried tomato mixture until well combined.
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9
Add all the wet ingredients into another medium bowl, and mix well.
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10
Pour the wet ingredients into the dry ingredients, and stir until well combined.
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11
Stir in the zucchini until well mixed.
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12
Spoon the batter into each muffin cup, it's going to be quite full.
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13
Bake for about 40 minutes until the top becomes golden and brown, inserting a wooden stick comes out almost clean.
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14
Let cool in the pan on a wire rack for about 15 minutes.
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15
Remove from the pan and let muffins cool completely on the wire rack.
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16
Store at an air-tight container for up to a few days, or they can be frozen in the freezer up to 1 month.
