Zucchini cheese savory muffins

Zucchini cheese savory muffins are a very special and original appetizer, made with two ingredients that usually combine very well with each other and that they like very much.

It is a savory version of the classic sweet muffins consumed usually at breakfast. They will be perfect for a buffet of rustic appetizers but can also be consumed as a small snack during the day.

The preparation of this dish is extremely simple, it will not require particular culinary skills but will amaze your guests.


  • 300 g zucchini
  • 2 cups  00 flour
  • 3 eggs
  • 100 g cheese
  • ½ cup grated Parmesan
  • 1 cup  milk
  • ¼ cup  seed oil
  • 10 g instant yeast
  • 2 teaspoons salt


First of all, start with the zucchini.

Remove the two ends, wash and then grate them using a large grater. Squeeze the zucchini strips thus obtained with a cloth or a towel so that they lose all the vegetation liquid, which otherwise would make your muffins too wet.

In a bowl, add all the liquid ingredients, which are milk, oil and eggs. Separately, add dry ingredients: flour, yeast previously sifted, Parmesan cheese and salt.

Whisk and add the zucchini after having carefully squeezed them. Mix and gradually add to this mixture the dry ingredients mixed together just before.

When you have obtained a perfectly homogeneous mixture, transfer it into special cups placed inside muffin molds. Fill the cups for about 3/4 of their capacity. Remember that your savory muffins will rise in the oven, then increase in volume, even if only slightly.

Add a first part of the mixture inside the cup, add the cheese cubes, and cover with the other dough always stopping at 3/4 of capacity. At this point, place your savory muffins in a preheated oven at 350°F for approximately 35 minutes or until they are golden brown on the surface.

Once ready leave them to cool for about ten minutes at most and serve hot so you can appreciate the streamlined interior.

Zucchini cheese savory muffins


Store the zucchini cheese savory muffins for about a couple of days in an airtight container covered with cling film.

Before serving, heat them again in the oven or microwave.

Best Video Recipes

  • Potato Smiles
  • Pumpkin and almond cake
  • Zucchini puff pastry flowers
  • Tiramisu Truffles filled with Nutella
  • Ham and cheese eggplant rolls
  • Stuffed shortcrust flowers
  • Baked Potato Pancakes
  • Baked Ham and Cheese Omelette Roll
  • Lemon brownies
  • Homemade Italian sofficini
  • Coconut and Kinder muffins
  • Easter Bunny Brioche
  • Zebra Cake