Savory Zucchini Muffins Recipe

Name: Savory Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Onion, Chopped (about 1 Medium); 2 cloves Garlic, Chopped; 2 Tablespoons Olive Oil, Divided; 1/4 cups Sun-Dried Tomatoes, Chopped; 1-1/2 cup Zucchini, Finely Shredded; 1/4 cups Roasted Red Pepper, Chopped (about 1 Medium); 1-3/4 cup All-purpose Flour; 1/4 cups Cornmeal; 1/2 cups Whole Wheat Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; 1 teaspoon Dried Basil; 1 teaspoon Dried Oregano; 1/2 cups Butter, Softened; 2 Tablespoons Sugar; 2 whole Eggs; 1/2 cups Sour Cream; 1/2 cups Milk; 3/4 teaspoons Hot Sauce (Tabasco)

Servings: persons

1/2 cups Onion, Chopped (about 1 Medium)
2 cloves Garlic, Chopped
2 Tablespoons Olive Oil, Divided
1/4 cups Sun-Dried Tomatoes, Chopped
1-1/2 cup Zucchini, Finely Shredded
1/4 cups Roasted Red Pepper, Chopped (about 1 Medium)
1-3/4 cup All-purpose Flour
1/4 cups Cornmeal
1/2 cups Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1/2 cups Butter, Softened
2 Tablespoons Sugar
2 whole Eggs
1/2 cups Sour Cream
1/2 cups Milk
3/4 teaspoons Hot Sauce (Tabasco)

1
Preheat oven to 375 degrees F. Grease muffin tins or line with paper muffin liners.
2
Saute onion and garlic in 1 tbsp. olive oil until translucent and tender. Stir in sun-dried tomatoes and remove from heat. Set aside.
3
Drain excess liquid from zucchini by squeezing between paper towels.
4
Place zucchini, onion mixture and roasted red peppers in food processor or blender. Pulse several times until finely chopped, but not completely smooth.
5
In medium bowl, whisk together flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper and herbs. Set aside.
6
In a large bowl, beat butter and sugar until fluffy; beat in eggs, one at a time. Blend in sour cream, milk, Tabasco and remaining 1 tbsp. olive oil.
7
Blend half of the flour mixture into the butter mixture.
8
Stir in remaining flour mixture until just blended, then fold in zucchini mixture.
9
Spoon batter into muffin pans, filling until nearly full.
10
Bake 30 minutes or until golden brown. Let cool ten minutes.
11
(This makes about 16 regular sized muffins)

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cups Onion, Chopped (about 1 Medium), 2 cloves Garlic, Chopped, 2 Tablespoons Olive Oil, Divided, 1/4 cups Sun-Dried Tomatoes, Chopped, and more.

Yes, Savory Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Zucchini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions