Savory Zucchini Chard Muffins

Savory Zucchini Chard Muffins

Made  times
Kennedy Miller Schultz 0

"I adapted a potato muffin recipe to create these savory muffins that helped use up my overflowing stock of vegetables from my garden! You could add any kind of fresh herb if you like, but they are very flavorful on their own. Serve a couple as a main dish with a side salad, or use as a veggie side to a meat dish. Yummy!"
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50 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Generously spray 12 muffin cups with cooking spray.
  2. Melt butter in a skillet over medium heat; add bacon. Cook gently until bacon begins to curl, 3 to 5 minutes. Add onion, garlic, and chard leaves; cook and stir until chard has wilted, stirring occasionally, 5 to 8 minutes.
  3. Transfer chard mixture to a large bowl; stir in zucchini, eggs, salt, and black pepper. Add flour and baking powder; mix until flour is evenly distributed and moistened. Stir in Swiss cheese. Spoon batter into prepared muffin tin.
  4. Bake in the preheated oven until edges of muffin turn golden brown, about 20 minutes.


  1. 15 Ratings

Most helpful positive review

This was a great recipe for using chard and zucchini. The muffins freeze well, too.

Most helpful critical review

I did not care for this recipe.

This was a great recipe for using chard and zucchini. The muffins freeze well, too.

I did not care for this recipe.

I made these last night and they are fabulous! A great higer protein side to a simple salad for a healthy lunch.

If you've stumbled upon this recipe then you must be *thinking* about making these. Do yourself a favor and just DO IT! I followed the recipe exactly, doubled it even, and they came out incredib...

Yummy! Much better than all egg muffins and I love the ingredients. Well, I left off the onion this time and cooked the bacon more. These are awesome muffins!

Yum! More like a mini quiche than a muffin.

Great alternative to sweet zucchini muffins! I've made it several times and given out the recipe to friends. Its not a healthy breakfast, but each day after I made these I found myself grabbing ...

Wow, surprisingly good! I really dislike cooked greens but see the value in eating them. We belong to a CSA this year and I have to find away to use chard. This was a big hit by all the family...

Grated Parmesan works well instead of shredded Swiss cheese!

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