Savoury Zucchini Muffins

    1 hour

    A nice change from the traditional sweet zucchini muffin this recipe utilizes zucchini, onion, garlic, roasted red capsicum and sun-dried tomatoes, resulting in a moist, savoury muffin. You can sprinkle with a little grated parmesan before baking.

    47 people made this

    Serves: 16 

    • 1 tablespoon olive oil
    • 1/2 cup diced onion
    • 2 cloves garlic, diced
    • 1/4 cup diced sun-dried tomatoes
    • 1 1/2 cups grated zucchini, squeezed dry
    • 1/4 cup diced roasted red capsicum
    • 1 3/4 cups (220g) plain flour
    • 1/4 cup (50g) cornmeal flour
    • 1/2 cup (60g) wholemeal flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly cracked black pepper
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 125g butter, softened
    • 2 tablespoons white sugar
    • 2 eggs
    • 1/2 cup (125ml) light sour cream
    • 1/2 cup (125ml) milk
    • 3/4 teaspoon chilli sauce (such as Tabasco)
    • 1 tablespoon olive oil
    • 1/3 cup grated Parmesan cheese

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease 16 muffin cups or line with muffin cases.
    2. Heat 1 tablespoon olive oil in a frypan over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is translucent; about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red capsicum to the tomato mixture; pulse the mixture several times until finely blended.
    3. Stir the flour, cornmeal flour, wholemeal flour, baking powder, bicarbonate of soda, salt, pepper, basil and oregano together in a bowl.
    4. In a separate large bowl, cream the butter with the sugar until fluffy using an electric mixer; beat in the eggs one at a time. Stir in the sour cream, milk, chilli sauce and 1 tablespoon of olive oil.
    5. 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. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of grated Parmesan cheese, if desired.
    6. Bake the muffins in the preheated oven until golden brown; 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

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    Reviews in English (35)


    Made these easily and all loved the taste. As an Aussie, it's not easy to find american cornmeal, so I used Squisito 1 Minute Polenta, which has a very fine grain. Make sure these are cooked through as the polenta is slightly gritty to the teeth if muffins under done.  -  26 Oct 2011


    Christine, I am SO excited to be the first reviewer of your recipe so that I can give it a good jump start by showering it with the praise it deserves! The recipe, granted, is very involved for a muffin and requires a lot of ingredients. Maybe this unfortunately makes people pass it by. But here is a perfect example of how the effort you put into something is SO worth the results! As the first reviewer I felt a responsibility to strictly stick to the recipe and other than using full fat sour cream and skipping the optional Parmesan topping, I did. As these were baking (mine only took 30 minutes) the aroma was so good it truly was making my mouth water - and I'm not being dramatic to stress a point! Healthy, flavorful ingredients and flecked with lovely colors, but the true test would be the taste test. You have outdone yourself! They are perfect! Moist, great texture, beautiful, and such a unique flavor! You have this recipe down pat, and I would strongly encourage others not only to try these, but to make them exactly as the recipe directs - that means no shortcuts, no changes, no substitutions or deletions. I can't imagine how this recipe could be improved upon the perfection it already is. Thank you for sharing your recipe!  -  01 Sep 2009  (Review from Allrecipes USA and Canada)


    This recipe produces a wonderfully delightful muffin! I must say, it is very time consuming, and took me way more than the 25 minute prep time indicated. But if you do have the time, these are well worth it. I made 1/2 a batch and now wished I made the whole thing. Mine came out perfectly beautiful after 32 minutes. I'll definitely make these again and might try making them in stages. I think I'd prep the zucchini mixture a day ahead, cover and refrigerate it. And the dry ingredients could easily be combined a day ahead. This is a wonderful recipe, so do give it a try. Just plan ahead!  -  10 Jul 2010  (Review from Allrecipes USA and Canada)