Savory Zucchini Muffins

Muffin’ usually meant a breadlike product (sometimes simply made from whatever bread dough was available), as opposed to the more pancake-like crumpets…Muffins were most popular during the 19th century, when muffin men traversed the town streets at teatime, ringing their bells.

Savory Zucchini Muffins

Prep Time: 30 minutes

Serving Size: 12

Calories per serving: 239.44

Fat per serving: 11.9g 18%

Saturated fat per serving: 4.67g 23%

Carbs per serving: 33.16g 11%

Protein per serving: 3.68g 7%

Fiber per serving: 2.23g 9%

Sugar per serving: 8.61g

Sodium per serving: 160.85mg 7%


  • 3/4 cup whole wheat flour
  • 3/4 cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/2 cup brown sugar or Stevia sweetener
  • 2 large eggs, beaten
  • 1/4 cup extra-virgin olive oil
  • 1 tsp vanilla extract
  • 2 cups zucchini, grated , squeezed of excess moisture
  • 1 1/2 cup dark chocolate chips (73% cacao)
  • pinch of salt (optional)


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
  3. In a large bowl, whisk together the sugar, eggs, olive oil, vanilla, and salt.
  4. Stir in the dry ingredients. Keep stirring until the mixture is thoroughly blended.
  5. Add the zucchini and chocolate chips, and stir until well combined.
  6. Divide amongst the muffin tin cups. Bake it for 22 minutes, or until the tops are golden brow. Serve warm.
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