Savory Zucchini Muffins Recipe -
Savory Zucchini Muffins Recipe

Savory Zucchini Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 16 muffins Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr 10 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
  2. 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.
  3. Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
  4. 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.
  5. 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.
  6. Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2009

Christine, I am SO excited to be the first reviewer of your recipe so that I can give it a good jump start by showering it with the praise it deserves! The recipe, granted, is very involved for a muffin and requires a lot of ingredients. Maybe this unfortunately makes people pass it by. But here is a perfect example of how the effort you put into something is SO worth the results! As the first reviewer I felt a responsibility to strictly stick to the recipe and other than using full fat sour cream and skipping the optional Parmesan topping, I did. As these were baking (mine only took 30 minutes) the aroma was so good it truly was making my mouth water - and I'm not being dramatic to stress a point! Healthy, flavorful ingredients and flecked with lovely colors, but the true test would be the taste test. You have outdone yourself! They are perfect! Moist, great texture, beautiful, and such a unique flavor! You have this recipe down pat, and I would strongly encourage others not only to try these, but to make them exactly as the recipe directs - that means no shortcuts, no changes, no substitutions or deletions. I can't imagine how this recipe could be improved upon the perfection it already is. Thank you for sharing your recipe!

Most Helpful Critical Review
Jul 05, 2010

Good but....... They lacked zip, so with the roasted red peppers, etc in the food processor we added one seedless and deveined jalapeno pepper, another 1/2-1 tsp salt, a handful of parmesan cheese and replaced 1/2 c all purpose flour with 1/2 c nutritional yeast (not brewers or quick rise yeast) (available at most health food stores). Delicious.


28 Ratings

Jul 12, 2010

This recipe produces a wonderfully delightful muffin! I must say, it is very time consuming, and took me way more than the 25 minute prep time indicated. But if you do have the time, these are well worth it. I made 1/2 a batch and now wished I made the whole thing. Mine came out perfectly beautiful after 32 minutes. I'll definitely make these again and might try making them in stages. I think I'd prep the zucchini mixture a day ahead, cover and refrigerate it. And the dry ingredients could easily be combined a day ahead. This is a wonderful recipe, so do give it a try. Just plan ahead!

Jan 15, 2010

Exactly what I’ve been looking for! Savory, flavorful, moist, and satisfying. Two of these make for a perfect snack/lunch on the go. I followed the recipe pretty exact with only a few modifications—added a handful of seeds (mix of flax, sunflower, and pumpkin), added an additional 1T of milk since my mixture seemed a tad on the dry side (maybe from the seed addition), and used herbs de Provence since I didn’t have dried basil and parsley. Unlike other reviewers mine were perfectly baked at 38 min. I will definitely make these again, and maybe try other vegetable/cheese combinations—spinach, tomato, feta sounds goods. Thanks for the recipe.

Oct 28, 2009

Marvelous muffins! I could not stop eating them! I sauteed the zucchini and broccoli until slightly tender. I used Greek yogurt and buttermilk and then proceeded with the recipe. I baked it for 25-30 mins. Definitely A+ recipe. I will make these tender, moist, delicious morsels again! Thanks Christina!

Sep 01, 2010

Certainly a 5* - takes more time but worth every bit of the effort. Didn't change anything except to substitute yogurt for sour cream bcos I didn't have any. Made it for church brunch & everyone was surprised at how tasty it is.

Apr 06, 2011

this is a really good recipe. Muffins are tasty, moist and fragrant. I strictly followed the recipe except for the red peppers I can't eat; I substituted them with about 70 grams of minced speck, a typical italian smoked prosciutto. as others suggested I mixed the parmigiano cheese into the batter. I'll do these again!

Jul 13, 2010

These are really good! I substituted the whole wheat flour with an equal amount of all-purpose as I never have the latter on hand. Worked fine! I realize the Parmesan topping is optional, but went for it. It gets way too brown for our liking. I will omit it next time or try another cheese mixed into the batter. This would be great with olives and feta too.


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 19.1 g
  • 6%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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