Our savory zucchini muffin recipe is perfect for any time—pair it with breakfast eggs or have it with soup, it complements everything so well. You’ll love how wholesome and delicious they are! They are the perfect way to use up the zucchini in your garden.
If you’re anything like me, you know that zucchini is one of those magical veggies that can transform into almost anything you want - from Zoodle Noodles to chips, from bread to fritters.
Serve these savory muffins with your favorite salad, Veggie Soup, Pumpkin Chili, or enjoy it as a delicious snack.
Transform your breakfast experience with a delightful twist using our unique Cran-Strawberry Rhubarb Freezer Jam. Imagine the sweet and tart flavors of cranberries and strawberries mingling together to create the perfect topping for savory zucchini muffins. This delectable combination is not only a treat to your taste buds but also introduces an invigorating burst of energy to start your day.
Ingredients
- 1 Cup Shredded Zucchini or Yellow Squash
- 1 Cup Almond Flour
- 1 TBSP Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- Everything Bagel Seasoning on top of batter
Directions
1. Preheat oven to 350*
2. Combine everything in the stand mixer except the Everything Bagel Seasoning. Mix until well incorporated.
3. Pour batter into silicone muffin cups evenly.
4. Sprinkle with Everything Bagel Seasoning if desired.
5. Bake for 20 minutes or until the toothpick comes out clean.
6. Cool completely before storing in an airtight container for up to 2 days or store in the freezer for up to 2 months.
Notes
- You can mix your zucchini with yellow squash or substitute yellow squash for zucchini.
- Slice zucchini muffins and place them facedown in a dry frying pan to toast them. Top with your favorite jam or jelly!
- Serve our muffins along with bacon and eggs for a hearty breakfast.
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