🥒✨ Savory Garden Zucchini Muffins Recipe

There’s something comforting about a warm, fluffy muffin — especially one that sneaks in a serving of veggies without sacrificing flavor. Inspired by the golden, herb-speckled muffins in the image, these Savory Garden Zucchini Muffins are the kind of recipe that feels homemade, nourishing, and wonderfully simple.

They’re soft on the inside, lightly crisp on the outside, and packed with fresh zucchini and herbs that add moisture and a pop of freshness. Whether you’re meal-prepping for the week, looking for a quick breakfast, or wanting a healthier alternative to traditional baked snacks, these muffins are a perfect fit. And as a bonus, they’re easy to customize and loved by both adults and kids.

Ingredients (Makes 10–12 muffins)

  • 1 ½ cups grated zucchini (excess moisture squeezed out)
  • 1 cup whole wheat flour (or ½ whole wheat, ½ all-purpose)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons chopped fresh parsley or dill
  • 2 large eggs
  • ¼ cup olive oil (or avocado oil)
  • ¼ cup plain Greek yogurt (or unsweetened plant-based yogurt)
  • ¼ cup milk or plant milk
  • Optional: ½ cup shredded sharp cheddar OR nutritional yeast for a dairy-free savory boost

Instructions

  1. Prep the Zucchini: Grate the zucchini and use a clean towel or paper towel to squeeze out excess moisture.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and herbs.
  3. Mix Wet Ingredients: In another bowl, beat eggs, olive oil, yogurt, and milk until smooth.
  4. Combine: Add the dry ingredients to the wet ingredients and stir gently. Fold in the shredded zucchini (and cheese if using).
  5. Fill Muffin Tin: Spoon batter into a greased or lined muffin tin, filling each cup about ¾ full.
  6. Bake: Bake at 350°F (175°C) for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
  7. Cool & Serve: Let muffins cool for 5–10 minutes before removing from the tin. Serve warm or at room temperature.

🌿 Why These Muffins Are Healthy

  • Zucchini adds fiber, hydration, and antioxidants — all great for digestion and skin health.
  • Whole wheat flour boosts minerals and sustained energy.
  • Greek yogurt adds protein for a more satisfying snack.
  • Olive oil provides heart-healthy fats.
  • Herbs support anti-inflammatory and detox benefits.

Wholesome ingredients, real flavor, and no refined sugar — these muffins check all the boxes for a balanced, feel-good treat.

These Savory Garden Zucchini Muffins are the kind of recipe that fits effortlessly into everyday life — simple enough for busy mornings, nourishing enough for your wellness journey, and flavorful enough to satisfy snack cravings without guilt.

Enjoy them on their own, pair them with a cozy soup or salad, or bake a batch to share with the people you love. However you enjoy them, they bring a little extra goodness to your day — one warm, golden bite at a time. 💛🌱