Savory Zucchini Chard Muffins

Savory Zucchini Chard Muffins

Kennedy Miller Schultz

"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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Ingredients

50 m servings 142 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

See full nutrition

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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Directions

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  • Prep

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  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.

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Reviews

Read all reviews 22
  1. 25 Ratings

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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.

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Most positive
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Newest

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

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

I did not care for this recipe.

It is tasty but far from healthy... No kidding about seriously greasing the muffin tin: I used paper liners and the mixture stuck to them like glue. The recipe is also vague when it calls for 8 ...

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...

My family and I really liked these muffins. We are trying to cut back on wheat so I substituted the 1 cup of flour for 1 cup of almond flour and they turned out great. Also I didn't has Swiss ch...

I didn't have any chard but decided to make it anyway. I also think I would use less salt. I think you could make with spinach as well. I will make again.

Very good, just a bit heavy, but that figures seeing the ingredients. And I did grease the muffin tins heavily with spray on shortening which caused them to slide out of the tins easily. Yum!

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