Savory Zucchini Muffins

Several years ago I shared a traditional sweet zucchini bread. As much as I like that, sometimes I want something different. Today’s recipe is a moist, savory muffin that’s perfect at breakfast, lunch, or dinner time. The muffins are filled with zucchini, onion, garlic, roasted red pepper, ground Parmesan. and sun-dried tomatoes. They’re vegetarian.

Savory Zucchini Muffins

Use organic when available. Makes about 16 vegetarian muffins


Savory Zucchini Muffins

A moist, savory muffin that is great for breakfast, lunch, dinner or even a snack.
Course Breakfast, Brunch, lunch
Cuisine American
Keyword muffins, savory, savory zucchini muffin, zucchini, zucchini muffin
Servings 16 muffins


  • 2 tbsp olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic chopped
  • 1/4 cup sun dried tomatoes chopped
  • 1 1/2 cups shredded zucchini squeezed dry
  • 1/4 cup chopped roasted red pepper
  • 1 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup cornmeal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 cup soft butter
  • 2 tbso white sugar
  • 2 eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 3/4 tsp hot pepper sauce (like Tabasco®)
  • 1/3 cup shredded Parmesan cheese 


  • Let butter and milk come to room temperature
  • Preheat oven to 375 degrees F (190 degrees C)
  • Grease 16 muffin cups or line with liners
  • Heat 1 tablespoon olive oil in a skillet over medium heat
  • Add onion and garlic to hot oil and cook until onion is translucent about 5 minutes
  • Add sun-dried tomatoes, stir, remove from heat
  • Place the zucchini and roasted red pepper in food processor
  • Add the onion-tomato mixture to food processor
  • Pulse food processor several times until mixture is finely chopped
  • In large bowl mix the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano
  • In separate bowl, beat the butter with the sugar until fluffy using an electric mixer
  • Add and beat in the eggs, one at a time
  • Stir in Greek yogurt, milk, hot pepper sauce, and 1 tablespoon of olive oil
  • 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
  • Stir in Parmesan cheese
  • Spoon the batter into the prepared muffin cups until 3/4 full
  • Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes
  • Let muffins cool about 10 minutes before removing from pan


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

26 thoughts to “Savory Zucchini Muffins”

  1. The muffins sound delicious and they contain a lot of my favourite ingredients. I will have to make these soon. Thanks for sharing

    1. Sorry – I have the same trouble sometimes visiting blogs from your neck of the woods – I have to do a search for whatever it is

  2. I have never tried making savory muffins before but these sound delicious. I can’t believe summer is almost over and I never once made zucchini bread or muffins!

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