Savory Zucchini Muffins

A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 181 Calories

Ingredients

• 2 eggs
• ½ cup butter, softened
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• ½ cup milk
• 2 tablespoons white sugar
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ cup whole wheat flour
• ¼ cup chopped sun-dried tomatoes
• 1 tablespoon olive oil
• ½ cup chopped onion
• ¼ cup cornmeal
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cloves garlic, chopped
• ½ teaspoon freshly cracked black pepper
• ¾ teaspoon hot pepper sauce (such as Tabasco®)
• ½ cup light sour cream
• ¼ cup chopped roasted red pepper
• 1 ½ cups shredded zucchini, squeezed dry
• ⅓ cup shredded Parmesan cheese (Optional)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.

Step 2

Heat 1 tablespoon olive oil in a skillet 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 pepper to the tomato mixture; pulse the mixture several times until finely chopped.

Step 3

Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.

Step 4

In a separate large bowl, beat 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, hot pepper sauce, and 1 tablespoon of olive oil.

Step 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 shredded Parmesan cheese, if desired.

Step 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.