Savory Zucchini Chard Muffins Recipe -
Savory Zucchini Chard Muffins Recipe
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Savory Zucchini Chard Muffins
These Savory Zucchini and Chard Muffins are just right for brunch or lunch. See more
  • READY IN 50 mins

Savory Zucchini Chard Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 1 dozen muffins Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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 More Reviews

Most Helpful Positive Review
Oct 30, 2012

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

Most Helpful Critical Review
Jul 01, 2014

I did not care for this recipe.


11 Ratings

Sep 11, 2013

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

Sep 09, 2013

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 incredibly delicious. Their density is more quiche-like than muffin but super good nonetheless.

Jun 23, 2014

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 (4 year old and 1 year old). I was skeptical of the butter with the bacon but it turned out great. I followed the recipe exactly. I did remove the bacon after cooking to drain and chop, not sure if it was implied or not. Good stuff!!

Jun 22, 2014

Grated Parmesan works well instead of shredded Swiss cheese!

Dec 11, 2013

These are superb! I am trying not to eat them all before my husband returns. There was plenty of fat on the bacon so I didn't fry it in butter. I also greased the muffin pan with butter, no problems with sticking at all. I didn't have Swiss so used cheddar, it was fine but Swiss would've given it a kick. I'll be making these again soon and will sprinkle some grated parmesan on top before baking. Thanks so much for this excellent recipe!

Sep 18, 2013

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 chard leaves: leaves have various size, depending at what stage the cook picks them. Maybe it should state that you should steam a bunch and obtain xx ounces. Lastly, there is no reason why the shredded zucchini can't be sautéed together with the chard.


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 445 mg
  • 18%

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

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