Flavor-Packed Low-Carb Zucchini Cheese Muffins

Low-Carb Savory Zucchini and Cheese Muffins are a tasty departure from the sweet and sugary norm. These muffins are a substantial and satisfying option, perfect for breakfast, brunch, or a quick and easy lunch. They are tender, fluffy, and bursting with the fresh flavors of summer zucchini and rich cheese. Plus, they’re incredibly easy to prepare! The simple recipe involves combining dry ingredients like flour, baking powder, and salt with wet ingredients such as milk, eggs, and grated zucchini. A generous amount of shredded cheese is then stirred in, adding a savory and cheesy flavor. The batter is then divided into muffin cups and baked to golden perfection. These versatile muffins can be customized with various add-ins like chopped onions, bell peppers, or even a sprinkle of red pepper flakes for a bit of heat. For a protein boost, consider adding crumbled bacon or cooked sausage. Whether enjoyed on their own or paired with a side salad or soup, these savory zucchini and cheese muffins are sure to become a family favorite!

What Are Low-Carb Savory Zucchini and Cheese Muffins?

Savory zucchini and cheese muffins are a delicious twist on the traditional sweet muffin. The muffins are packed with grated zucchini and a generous amount of cheese, then it’s baked to golden perfection. The combination of flavors and textures makes them a versatile dish suitable for breakfast, brunch, or even a light lunch.

Zucchini muffins likely emerged as a variation of zucchini bread, offering a more convenient and portioned-controlled option. The versatility of muffins also allowed for endless experimentation with different flavors, cheeses, and herbs, making them a beloved staple in many households. Zucchini bread itself emerged in the mid-20th century as a way to use the abundance of zucchini produced in home gardens. It was a practical solution to prevent the oversupply of this summer squash.

As baking trends evolved and people sought healthier and more savory options, zucchini muffins naturally followed suit. The concept of incorporating vegetables into quick breads and muffins gained popularity, and zucchini, with its mild flavor and moistening properties, proved to be an ideal ingredient.

Tips

• To make perfectly sized muffins, use an ice cream scoop to measure out scoops.
• Wrap the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This prevents soggy muffins.
• Overmixing can lead to tough muffins. Mix just until the ingredients are combined.
• The batter should be thick. If it's too runny, add a little more flour.
• Don't overbake the muffins, otherwise they’ll dry out. Check for doneness by inserting a toothpick into the center. If it comes out clean, they are done.
• Allow the muffins to cool slightly in the pan before transferring them to a wire rack to prevent them from crumbling.
• Experiment with different cheeses like cheddar, mozzarella, feta, or Parmesan for varying flavors.
• Enhance the flavor with herbs like dill, chives, or basil. You can also add chopped onions, bell peppers, or bacon for extra texture and taste.
• Use paper muffin liners to prevent sticking and for easier removal.

Can I Substitute Other Vegetables For Zucchini?

While zucchini is a classic choice, other vegetables like carrots, squash, or even spinach can be used as substitutes.

What Kind Of Cheese Is Best For These Muffins?

Cheddar is a popular choice, but you can experiment with other cheeses like mozzarella, Parmesan, or a combination.

Can I Make These Muffins Gluten-Free?

Yes, you can use gluten-free flour and other gluten-free ingredients to make these muffins.

How Do I Prevent The Muffins From Being Soggy?

Ensuring the zucchini is properly squeezed to remove excess moisture and avoiding overmixing the batter is key to preventing soggy muffins.

Can I Make These Muffins Into A Loaf?

Yes, you can easily double or triple the recipe and bake it in a loaf pan.

More Savory Muffins for You!

Pea Muffins

Cheesy Zucchini Muffins

Tomato and Anchovies Muffins

Parmesan Spinach Muffins

Pea and Ham Muffins

Eggs and Sausage Muffins

How to Store Savory Muffins

Store the muffins at room temperature in an airtight container for up to 3 days. You can also wrap them individually with plastic wrap.

For longer storage, individually wrap the cooled muffins in plastic wrap or foil, then place them in a freezer-safe container or bag. Frozen muffins can last for up to 3 months. To reheat, thaw completely before enjoying or warm them up in the oven or microwave.

How To Make Savory Muffins Stuffed With Zucchini And Cheese

In a mixing bowl whisk together the eggs.

Add the milk and oil and mix well until combined.

Add the flour and dry yeast, and whisk until smooth.

Add the potato starch and mix well.

Finally, fold in the grated Parmesan cheese.

In a separate bowl, add the chopped zucchini and salt, and mix.

Add the salted zucchini cubes to the muffin batter and mix until well combined. Then, add the batter into muffin cups placed in a muffin pan, aiming to fill each muffin cup about halfway.

Top each muffin with a cheese piece and cover with some more batter.

Bake at 360°F (180°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.