Savory Zucchini Mini Muffins Recipe for Quick Snacks

Zucchini in muffins? Turn that lone zucchini in your fridge into a batch of savory mini muffins. These tender bites work equally well with summer squash or zucchini. For a pleasant contrast, try drizzling a little honey over warm muffins for a sweet-and-savory finish.

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Savory zucchini mini muffins

Course
Snack

Cuisine
American

Prep Time
15
minutes

Cook Time
22
minutes

Servings
24
mini muffins

Author
whiteblankspace

Ingredients

• 1 small zucchini or summer squash
• 1 1/4 cups all-purpose or whole wheat flour
• 1 tbsp onion powder
• 1 tsp garlic powder
• 2 tsp baking powder
• 1/2 tsp salt optional
• 1/2 cup milk
• 1/2 cup full-fat Greek yogurt
• 1 egg beaten
• 1 cup shredded sharp cheddar cheese

Instructions

1. Position a rack in the middle of the oven and preheat to 350°F (175°C).
2. Grate the zucchini or summer squash using a coarse grater. You should have about 1 cup grated.
3. In a bowl, whisk together the flour, onion powder, garlic powder, baking powder, and salt.
4. In a separate bowl, combine the milk, Greek yogurt, and beaten egg until smooth.
5. Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined—do not overmix.
6. Fold in the grated zucchini and shredded cheddar until evenly distributed.
7. Grease a mini muffin tin or use a nonstick spray. Spoon the batter into the cups—about 1.5 tablespoons per muffin or use a small cookie scoop for even portions.
8. Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool slightly on a wire rack. If desired, drizzle a little honey over warm muffins before serving for a delicious sweet-and-savory contrast.