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Zucchini Slice Muffins

by Adrianne

Zucchini Slice Muffins that are not for the faint of heart. A favourite in our Zucchini recipes collection you my friend are going to make these, then dip them in sriracha sauce!!  Your eyes are going to water a little and you are going to LOVE it!!

Zucchini slice muffins on a white background with a small bowl of sciracha sauce

This recipe is very similar to our Gluten Free Zucchini Slice recipe. The main difference being this one is vegetarian, whereas that one has bacon. Plus that one is cooked as one whole sheet of slice and this recipe uses a muffin pan.

About zucchini slice muffins

I know a lot of people think of zucchini as bland, watery and slushy. But, not me. I think if you do the right thing with it, it does the right thing with you.

Take for example the Zucchini Grilled Cheese sandwich we made recently. We didn’t just slap that on some bread and call it a day. Nope, we seasoned it, we loved it and that makes the world of difference.

These zucchini quiche muffins will fly off the table, they are SO good!

Nothing bland, nothing boring, nothing but the good zucchini.

How do you make zucchini slice muffins

Making zucchini slice muffins is easy!

Grab your muffin tin let’s go.

You start with some simple ingredients, follow some basic steps and then you will have fresh hot deliciousness coming from the oven.

The photo below is to show you the ingredients needed for this recipe. As you can see we have:

  1. zucchini
  2. eggs
  3. cream
  4. cheese
  5. corn
  6. onion flakes
  7. salt
  8. pepper

Ingredients for making zucchini slice muffins with text labels

Go for medium zucchini as opposed to large ones as the bigger ones can be too watery.

After we have ensured we have all of our ingredients ready to go for these muffins we need to start the process of bringing everything together.

Step by step to make zucchini slice muffins

The 1st step to make these muffins its to shred or grate our zucchini. It is super easy to do this in a food processor. But you can use a handheld grater. Both will work well.

The photo below shows you the 1st 4 steps we follow to make these muffins.

How to make zucchini slice muffins steps 1 through 4 with text labels

As you can see the steps to make these are:

  1. grate zucchini
  2. add grated zucchini and corn to a mixing bowl
  3. stir to combine them
  4. season them with the dried onion, salt and pepper.

This is all straight forward and now is about a good time to preheat your oven.

The next steps we take to make these zucchini quiche muffins are shown in the photo below.

we essentially:

  • add cheese to the mixing bowl with the zucchini and corn
  • tip our eggs into a large jug
  • use a stick blender to lightly whisk the eggs
  • pour the cream into the eggs

How to make zucchini slice muffins steps 5 through 8 with text labels

How to cook zucchini slice muffins

Now that our zucchini has been seasoned well and mixed in with our corn. We have to prepare our muffin tin to cook the muffins.

I use spray oil and a good amount of it as they can easily stick to the pan. You can use cupcake or muffin papers if you wish, these are both good options as they ensure less washing up (Who has time for that these days!!) 

How to make zucchini slice muffins steps 9 through 12 with text labels

So with a well oiled muffin pan in front of us, we then follow these steps:

  • scoop the zucchini mix into the oiled muffin pan (repeat to fill all 12)
  • pour the egg mix into each cup
  • bake in the oven for 30 – 40 mins

As you can see from the above photo I like to use an ice-cream scoop transfer the mix into the muffin pan. I find this the cleanest way of doing this and the muffins all turn out a similar size (which is perfect for you want to serve them on a platter). 

Tips for making zucchini slice muffins

It is super easy to accidentally overfill your muffin cups with the egg mix. This is fine but it will mean at the end you need to use a butter knife to go around and ‘cut’ any excess egg from the rim of each muffin.

You can see that it is not an exact science, so don’t stress if there is a little overflow.

The photo below shows you the muffins in the pan fresh from the oven!

How to make zucchini slice muffins step 13 with text label

They will smell great, they will look great and you just need a little hot sauce to go with them!

How to serve zucchini slice

To serve these muffins, I like to have some small dipping bowls of sriracha sauce. I find it is the perfect sauce with enough color and taste to compliment these muffins.

It is a spicy sauce and has a little heat to it.

Take it slowly and test it out before a full dunk as you might be suprised as your eyes will water!!

If you are after a milder option, have a look at our Zucchini and Bacon Slice as we serve that with a delicious mustard yoghurt you might enjoy!

Zucchini slice muffins on a white background with a small bowl of sciracha sauce

If you are freaking out about the hot sauce and worried that it is not your thing then no sweat. I recommend you do what we did for our Zucchini Grilled Cheese and pair them with balsamic vinegar.

The reality is both flavours taste good with these muffins. They also are delicious on their own and you can eat them hot or cold. Simply microwave for a minute or 2 for hot muffins.

My preference is hot with the sriracha as I like my socks being blown off!!

Can I freeze zucchini slice muffins

Yes, you can freeze these muffins easily.

They are perfect for lunch boxes or snack times. You can meal prep them over the weekend and then have them as your on hand go to for days ahead!

If you are freezing them, I would defrost then reheat them for ultimate satisfaction.

Pop some in the freezer and you will have plenty of desire to grab and go during the week!

Zucchini slice muffins questions answered:

About the recipe:

  • this recipe uses 4 medium zucchini
  • we use 1 tin of corn, drained and rinsed
  • the dried onion, salt and pepper season the zucchini for optimum flavour
  • you can substitute milk for the cream, just divide it in 2, ie less milk than cream
  • this makes 12 – 14 regular muffin size muffins
  • the sciracha sauce is to dip but not in the actual recipe

Your quick questions answered:

  1. preheat your oven as this will make the cook time faster
  2. spray your muffin tin very thoroughly or use muffin/cupcake papers
  3. these freeze perfectly and reheat very well
  4. substitute balsamic vinegar for the sciracha sauce
  5. choose small or medium zucchinis not large ones (too watery)
  6. This is an EASY recipe

Keen for more vegetarian recipes? Click here!    

These zucchini slice muffins are perfect for vegetarians as they have no meat in them!

What to add to zucchini slice

Zucchini is a fabulous ingredient as it is versatile and easy to purchase. Zucchini slice is a family favourite that ticks a lot of boxes. For variety in taste and texture you can think both in and outside the square.

To vary up the combination for this recipe, here are my suggestions:

  • add carrot
  • ham
  • bacon
  • feta
  • peas
  • omit the corn

Once you have made them, you might want to do them on a regular basis with a few of the above variations to keep you looking forward to lunch time!

Or you might want to warm your belly with some comfort foods, in which case, check out the below dishes.

Winter Warming Recipe Ideas

  1. Chicken Thighs in Creamy Garlic Wine Sauce (one pot recipe)
  2. Blue Cheese Mac and Cheese (vegetarian recipe)
  3. Beef Bean Pasta Bake (family favorite)
  4. Minestrone Soup (packed with veggies)
  5. Meatball Tomato Soup (one of my favourites) 

What goes well zucchini slice muffins?

These muffins are perfect on their own.

You can also serve them with a small side salad if you want to make a lunch out of them.

I love making frittatas, quiches and egg cups, here is some more inspiration if you want some ideas:

and of course, not to forget, our traditional:

Each of them are delicious and are perfect for healthy lunch recipes! 

Looking for inspiration for Breakfast recipes click here!   

Size options for zucchini slice muffins

If sharing this recipe with you I also wanted to give you a few different options.

Having made a few zucchini muffins in my day, I know there are heaps of different ingredients and also muffin sizes.

The photo below shows you the possible options you have from some basic muffin pans.

Muffin size guide with text labels

You can make these in:

  • regular muffin pan (the pan used for this recipe)
  • mini muffin pan (perfect for snacks, appetisers and bite size quiches)
  • texas muffin pan (6 of these are equivalent to 12 regular muffins)

Whether it be mini crustless zucchini quiche appetisers that you want to whip up or texas breakfast zucchini muffins, you will find this recipe versatile enough for suit.

Mini zucchini muffins go down a treat. Zucchini and corn muffins are loved by all as the corn pops in your mouth. Savory carrot and zucchini muffins, now hey, there’s an idea!

Interested in recipes that use eggs as a main ingredient? Click here!    

Crustless zucchini quiche recipe that is vegetarian

The other bonus of making these muffins is that you get to explore quiches that are crustless.

Whilst a delicious flaky pastry is perfect for quiches, there is something to be said about a crustless quiche.

It means you get all of that good stuff that you would otherwise get in a quiche, but keeping it crustless also keeps it low carb. So its win, win really!

Frittatas, quiches, egg cups, muffins, there is no limit to the many ways that we can be creative with these.

Small bowl of sciracha sauce amongst zucchini slice muffins on a white background

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.
5 from 19 votes
Print Rate
Course: Breakfast
Cuisine: Australian, International
Keyword: egg muffins, mushroom zucchini spaghetti, zucchini slice, zucchini slice muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 184kcal
Author: Adrianne


  • Food processor
  • Muffin pan


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


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



  • 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. 


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
Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday
Please note this recipe was published on 17th August 2019 and updated on 7th January 2020

Don’t forget that you have the option of the balsamic vinegar if the sriracha is too mind blowing for you. Whilst we only live once, I totally get that spicing it up is not everyone’s cup of tea!

Meal prep your way into the working week! 

Adrianne xx

P.S. If you need a little encouragement…try the sriracha, you will LOVE IT!!

If zucchini recipes are your thing, then here are some more to float your boat:



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Demeter August 17, 2019 - 10:31 pm

5 stars
Love your choice of dipping sauce! Sounds like a match made in heaven with these muffins. So good!

Adrianne August 17, 2019 - 10:49 pm

Thanks Demeter! Nice to see you here again.

Irina August 18, 2019 - 12:06 am

5 stars
These savory muffins are the best way to start the day. Marking tomorrow morning! Thanks for sharing.

Adrianne August 18, 2019 - 3:50 am

Great to hear, thanks Irina! Hope you love them.

SHANIKA August 18, 2019 - 2:03 am

5 stars
These Muffins are perfect for breakfast! I love adding zucchini to most things! They just work perfectly!

Adrianne August 18, 2019 - 3:50 am

Cheers Shanika! You and me both! Thanks for stopping by.

Amanda August 18, 2019 - 2:13 am

5 stars
I love the idea of using zucchini with some baked egg muffins! It’s such a nice change of pace from the typical zucchini recipes you get this time of year, and they’re so easy to put together. Thanks for sharing!

Adrianne August 18, 2019 - 6:50 am

No worries Amanda. Love your positive feedback. Thanks for that and anytime x

Alexandra @ It's Not Complicated Recipes August 25, 2019 - 12:35 am

5 stars
Delicious! This is my ideal way to start the day 🙂 Love the idea of dipping into sriracha – mmm 🙂

Adrianne August 25, 2019 - 7:55 pm

Sounds great Alex, the sriacha is soooo good with these. Cheers!

Sylvie August 25, 2019 - 8:28 am

5 stars
I loooove those kind of recipes that are so deliciously yummy AND super healthy at the same time – it makes me feel better when I eat 5 in a row haha! Great recipe Adrianne, cannot wait to try it!

Adrianne August 25, 2019 - 7:56 pm

Cheers Sylvie!! Yes, haha 5 in a row, how does that happen so easily!! Appreciate you positive feedback lady.

Mimi August 25, 2019 - 12:25 pm

Well these look wonderful! They’re like little quiches! The zucchini mixture is how I make zucchini pancakes, but I add a little flour to them. Some would call them fritters. Zucchini are just magical vegetables, so versatile.

Adrianne August 25, 2019 - 7:57 pm

Cheers Mimi. Hope you have been well. Your fritters sound delicious. Zucchini everything, I say!!

Robyn August 26, 2019 - 3:09 am

5 stars
These sound sound good – my toddler will love them! I might keep the siracha for the grown ups though 😉

Adrianne August 26, 2019 - 5:55 am

Sounds great thanks Robyn yes Sciracha not for the little ones. Thanks!

Sally August 28, 2019 - 10:29 am

5 stars
Love these! So easy and a perfect way to sneak some extra veggies in. I am also a huge sriracha fan, so defs on board with a dunk in that!

Adrianne August 28, 2019 - 10:41 am

Great to hear Sally!! You and me both!! Haha.

Krissy Allori November 13, 2019 - 11:58 pm

5 stars
These are excellent! I can see me adding many different things to them in the future. They are a hit!

Adrianne November 14, 2019 - 1:16 am

That is great to her, thanks Krissy!!!

Anita November 14, 2019 - 12:04 am

5 stars
This is a very nice way to serve breakfast for a big crowd. Can easily double or triple as needed, depends on how many people I need to feed. Also, it’s so easy to play around with the filling. 🙂

Adrianne November 14, 2019 - 1:16 am

You are spot on Anita, thanks for your feedback!!

Haley D. Williams November 14, 2019 - 12:06 am

5 stars
This is the type of breakfast I need for on the go! Thanks!

Adrianne November 14, 2019 - 1:17 am

No worries Hayley, I love your positive input. Cheers!

Tammy November 14, 2019 - 12:31 am

5 stars
Perfect for breakfast, brunch or even as a side dish! These look delish!

Adrianne November 14, 2019 - 1:23 am

That ia great to hear, thanks Tammy!

Sara Welch November 14, 2019 - 12:48 am

5 stars
These were quick, delicious and perfectly light! Looking forward to making these again for Thanksgiving!

Adrianne November 14, 2019 - 1:23 am

Thanks Sara, it is great to have your feedback, cheers!


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