These Zucchini Slice Muffins are not for the faint of heart.
Well they are if you make them straight up and eat them. For sure that is an option and for kids it’s an especially good one.
But you my friend are going to make these, then you are going to dip them in sriracha sauce!! Your eyes are going to water a little bit and you are going to LOVE it!!
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 is cooked using 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.
Nothing bland, nothing boring, nothing but the good zucchini.
These zucchini quiche muffins will fly off the table, they are SO good!
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:
- onion flakes
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.
As you can see the steps to make these are:
- grate zucchini
- add grated zucchini and corn to a mixing bowl
- stir to combine them
- 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.
- 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 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!!)
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!
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 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:
- preheat your oven as this will make the cook time faster
- spray your muffin tin very thoroughly or use muffin/cupcake papers
- these freeze perfectly and reheat very well
- substitute balsamic vinegar for the sciracha sauce
- choose small or medium zucchinis not large ones (too watery)
- This is an EASY recipe
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
- 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
- Chicken Thighs in Creamy Garlic Wine Sauce (one pot recipe)
- Blue Cheese Mac and Cheese (vegetarian recipe)
- Beef Bean Pasta Bake (family favorite)
- Minestrone Soup (packed with veggies)
- 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:
- Tater Tot Breakfast Frittata
- Pumpkin Frittata with ricotta cheese
- Broccoli, Bacon and Cream Cheese Frittata
- Broccoli Bacon Frittata
- Tomato and Feta Frittatas
- Mini Mushrooms Frittatas
and of course, not to forget, our traditional:
Each of them are delicious and are perfect for healthy lunch recipes!
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.
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!
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.
Zucchini Slice Muffins
- 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. It is not a complete disaster if you do though as you can clean excess off before cooking or trim after cooking.
- 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.
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!
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: