Small bowl of sciracha sauce amongst zucchini slice muffins on a white background
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5 from 19 votes

Zucchini Slice Muffins

Zucchini Slice Muffins are not for the faint of heart. Dipping them in sriracha sauce ensures these muffins are all about the zucchini.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: Australian, International
Keyword: egg muffins, mushroom zucchini spaghetti, zucchini slice, zucchini slice muffins
Servings: 12
Calories: 184kcal
Author: Adrianne

Equipment

Ingredients

Zucchini Slice Muffins

  • 4 medium zucchini
  • 400 grams corn drained and rinsed
  • 8 eggs free range
  • 1 cup cream
  • 3/4 cup cheese Note 1
  • 1 tbsp onion flakes Note 2
  • 1 tsp salt
  • 1 tsp pepper
  • sriracha sauce to serve
  • balsamic vinegar to serve

Instructions

Zucchini Slice Muffins Method

  • Preheat oven to 200°c/400°F, gas 6
  • Grate the zucchini either in a food processor or using a hand held grater
  • Add the grated zucchini and corn to a medium mixing bowl, stir to combine
  • Season zucchini and corn with dried onion, salt and pepper
  • Add cheese to zucchini mix and stir to combine
  • Transfer eggs to a mixing jug, lightly whisk to combine Note 3
  • Pour in cream to egg mix and stir to combine
  • Spray your muffin pan with cooking oil Note 4
  • Scoop the zucchini and corn mix into your muffin cups one by one, repeat till all 12 are done. Note 5
  • Pour your egg mix into the muffin pans and repeat for all 12 Note 6
  • Bake in the oven for 30 - 40 mins Note 7
  • Serve with sriracha sauce and or balsamic vinegar

Video

Notes

  • Note 1 I use mozzarella sometimes, or light or tasty cheese. Any of these will be perfect. The nutritional info is based on mozzarella cheese. 
  • Note 2 this is also known as dried onion and will be in the herbs and spices section of the supermarket
  • Note 3 I use a stick hand held beater for this, but you could also easily use a fork 
  • Note 4 you can use muffin or cupcake liners to save washing up
  • Note 5 I use an ice-cream scoop for this as I find it the cleanest way of doing this. If you don't have one, you could try a soup or dessert spoon
  • Note 6 be careful not to over fill as this will mean the egg will cook on the top of the pan and you will have to cut the edges of your muffins to get them out of the pan cleanly (argh!) . It is not a complete disaster if you do though as you can clean excess off before cooking or trim after cooking (phew!)  
  • Note 7 test the muffns after 30 mins to see if there is any wobble in the pan by using an oven mit to grab it and shake it a little. If there is, continue to cook for the remaining 10 mins. As the zucchini does have a high water content in them, it is better to have lightly browned muffins that are well cooked then bright yellow but under cooked muffins. You can also test them with a skewer. Insert it and if it comes out clean, they are cooked, if it is wet or there is any sticky egg, they still need a bit longer. 

Nutrition

Calories: 184kcal | Carbohydrates: 10g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 144mg | Sodium: 293mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 739IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 1mg