Zucchini Slice Muffins

5 from 16 votes

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

Cook Time30

Total Time40

Course: Breakfast

Cuisine: Australian, International

Keyword: egg muffins, mushroom zucchini spaghetti, zucchini slice, zucchini slice muffins

Servings:

Calories: 184kcal

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

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.