If you’ve been searching for a wholesome, flavorful breakfast or snack, trust me, this Zucchini Egg Muffins Recipe will become your new go-to. These little bites are packed with tender shredded zucchini, fluffy eggs, and just the right amount of cheesy goodness, creating a delightful harmony of taste and texture. With minimal ingredients and a simple process, these muffins effortlessly combine nutrition and convenience. Whether you’re meal prepping or need a grab-and-go option, this recipe is as versatile as it is delicious.
Ingredients You’ll Need
Every ingredient in this Zucchini Egg Muffins Recipe is simple but essential, each bringing something special to the table—from moisture control, to flavor depth, to that perfect golden color.
- 2 medium zucchinis: The star veggie, shredded and moisture squeezed out to prevent sogginess while adding fresh green goodness.
- 8 large eggs: Eggs bind everything together and provide a fluffy, protein-rich base for these muffins.
- ¼ cup whole milk or cream (optional): Adds richness and helps keep the muffins tender and moist.
- ½ cup shredded cheddar cheese (optional): Brings a savory punch and a melty texture that’s simply irresistible.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness of the zucchini.
- ½ teaspoon black pepper: Adds a gentle kick, waking up the other ingredients.
- ½ teaspoon garlic powder (optional): Provides subtle warmth and depth without overpowering the dish.
- 1 tablespoon fresh chives, chopped (optional): Adds a pop of color and a fresh, onion-like brightness.
How to Make Zucchini Egg Muffins Recipe
Step 1: Prepare the Zucchini
Start with clean, dry zucchinis and grate them finely using a box grater. The shredding is key because it allows the zucchini to cook quickly and blend perfectly into the egg mixture.
Step 2: Squeeze Out Moisture
Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is crucial because too much moisture can make the muffins soggy instead of fluffy and golden.
Step 3: Preheat the Oven
Set your oven to 375°F (190°C), allowing it to reach the perfect temperature while you mix the ingredients for an even bake.
Step 4: Mix the Ingredients
In a large mixing bowl, whisk the eggs until they are light and frothy, creating a fluffy base. Then, gently incorporate the milk, shredded zucchini, cheese, salt, pepper, garlic powder, and chives. Fold everything together with care to maintain airiness — this results in tender muffins. Taste and adjust seasoning if you feel it needs more zing.
Step 5: Prepare the Muffin Tin
Grease your muffin tin well or line it with muffin liners to ensure easy removal later. Fill each cup about three quarters full with the egg mixture, giving these muffins room to rise without overflowing.
Step 6: Bake
Place the tin in the oven and bake for 20 to 25 minutes. You’ll know they’re done when they turn a beautiful golden color and a toothpick inserted comes out clean. This baking time gives you that wonderful balance between a firm exterior and soft interior.
Step 7: Cool
Allow the muffins to cool in the tin for 5 minutes so they set firmly. Then, transfer them to a wire rack to cool completely, which keeps them from becoming soggy underneath.
How to Serve Zucchini Egg Muffins Recipe
Garnishes
The beauty of this Zucchini Egg Muffins Recipe is that it pairs wonderfully with fresh garnishes. Sprinkle chopped fresh herbs like parsley or extra chives on top for an inviting burst of color and fresh flavor. A dollop of sour cream or a light smear of avocado can also elevate the experience.
Side Dishes
For a full meal, try serving these muffins alongside a crisp green salad or roasted cherry tomatoes. The freshness provides a lovely contrast to the warm, savory muffins. They also work well with a side of smoked salmon or crispy bacon for those craving extra protein.
Creative Ways to Present
To impress guests, arrange the muffins on a platter with a drizzle of homemade herb-infused olive oil and sprinkle with toasted nuts or seeds for added texture. You can also slice them in half and use as mini sandwich pockets, filled with fresh greens or even hummus for a fun twist.
Make Ahead and Storage
Storing Leftovers
These zucchini egg muffins keep beautifully in an airtight container in the refrigerator for up to 4 days, making them perfect for quick breakfasts or snacks throughout the week. Just make sure they are completely cooled before storing to preserve texture.
Freezing
If you want to extend their longevity, these muffins freeze wonderfully. Wrap them individually in plastic wrap or store in freezer bags. When you’re ready, thaw them overnight in the refrigerator for an easy, nutritious meal any day.
Reheating
To bring your muffins back to life, microwave them for about 30-40 seconds or warm in a preheated oven at 300°F (150°C) for 10 minutes. This reheating method keeps them moist but with a nice warm texture, just like fresh from the oven.
FAQs
Can I use other vegetables instead of zucchini?
Absolutely! While zucchini is fantastic because of its mild flavor and moisture content, you can substitute with shredded carrots, spinach, or even bell peppers to mix up the flavors and colors in your muffins.
Do I have to add cheese?
The cheese is optional, but it adds a great savory note and helps with texture. If you’re dairy-free or avoiding cheese, the muffins will still taste delicious without it—just consider adding more herbs or spices for flavor.
How do I prevent the muffins from being soggy?
The key is squeezing out as much liquid as possible from the shredded zucchini and not overfilling the muffin cups. Also, baking until a toothpick comes out clean ensures they are fully cooked and firm.
Can I make this recipe vegan?
This particular recipe relies on eggs for structure, so it’s not vegan-friendly as is. However, you can experiment with flax or chia egg substitutes, though the texture will be a bit different.
Are these muffins good cold or warm?
They’re delicious both ways! Warm muffins bring out the cheese’s melty goodness and soften textures, while cold ones make for a convenient snack on the go. Feel free to try both and pick your favorite.
Final Thoughts
I can’t recommend this Zucchini Egg Muffins Recipe enough if you want a simple, healthy, and downright tasty treat that works for any time of day. They’re fun to make, easy to customize, and absolutely satisfying with every bite. So grab your grater and muffin tin, and give these little gems a try—you’ll wonder why you didn’t make them sooner!
Print
Zucchini Egg Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
Delicious and healthy Zucchini Egg Muffins are perfect for a quick breakfast or snack. These low-carb muffins combine shredded zucchini, eggs, cheese, and seasonings, baked to golden perfection. They are easy to prepare, packed with protein and veggies, and customizable with optional ingredients like garlic powder and fresh chives.
Ingredients
Main Ingredients
- 2 medium zucchinis, shredded and excess moisture squeezed out
- 8 large eggs
- ¼ cup whole milk or cream (optional)
- ½ cup shredded cheddar cheese (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon fresh chives, chopped (optional)
Instructions
- Prepare the zucchini: Wash and dry the zucchinis thoroughly. Using a box grater, grate them finely to create shredded zucchini for the muffins.
- Remove moisture from zucchini: Place the shredded zucchini into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy muffins.
- Preheat oven: Set your oven to 375°F (190°C) so it reaches the perfect baking temperature while you mix the ingredients.
- Mix ingredients: In a large bowl, whisk the eggs until light and frothy. Add the milk or cream if using, then fold in the shredded zucchini, shredded cheddar cheese, salt, black pepper, garlic powder, and chopped fresh chives. Gently combine the mixture without overmixing to keep muffins tender. Taste and adjust seasoning as needed.
- Prepare muffin tin: Grease a muffin tin well or line with muffin liners to prevent sticking. Spoon the mixture into each cup, filling about three-quarters of the way full.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins turn golden on top and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes removal easier.
Notes
- Be sure to squeeze out as much moisture as possible from the zucchini to avoid watery muffins.
- Feel free to customize the muffins by adding your favorite herbs or spices.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for a quick breakfast or snack.
- Using whole milk or cream adds richness but can be omitted for a lighter version.
