Savory Zucchini Muffins

Calorie.Less.Cooking's picture

Sep. 09, 2011


Zucchini 1 1/2 Cup (24 tbs) , shredded
All purpose flour
Whole wheat flour 11 Tablespoon (3/4 Cup Less 1 Tablespoon)
Reduced fat cheddar cheese
Granulated sugar 2 Tablespoon
Double acting baking powder
Baking soda 1/3 Teaspoon
Pepper 1/4 Teaspoon
Salt 1/2 Teaspoon
Plain low fat yogurt
Eggs 2
Vegetable oil 2 Tablespoon
Dried fine herbs 1 Teaspoon



1. Preheat oven to 350° F.

2. Over a kitchen towel, place the zucchini; cover the zucchini with the towel and squeeze out the liquids.

3. In a large mixing bowl, place the squeezed zucchini; add flours, cheese, sugar, baking powder, baking soda, pepper, and salt and combine well.

4. In a small mixing bowl, place yogurt, eggs, oil, and fine herbes and whisk thoroughly with a wired whisk.

5. Add the yogurt-egg mixture to the flour mixture; stir until just blended.

6. Grease twelve 2 1/2-inch-diameter muffin-pan cups by spraying nonstick cooking spray.


7. Into the greased muffin cups, pour batter to fill 2/3 rd of the cups.

8. In the middle rack, center the cups and bake for 20 minutes until the muffins are golden.

9. Take out the pan and place over a wire rack for cooling slightly.

10. Turnover the cups on the rack and let them cool.


11. Serve hot.


To check if the muffins are done, insert a toothpick in the center, if it comes out clean, it means they are baked well.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 287Calories from Fat 74

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 445 mg18.54%

Total Carbohydrates 44 g14.7%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet