Savory Zucchini Muffins

Serve these flavorful muffins with grilled fish or chicken along with a spinach salad for a nice dinner.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 12


  • 1 Tbsp. olive oil
  • 1⁄3 cup finely chopped onion
  • 4 cloves garlic, peeled and minced
  • 1⁄4 cup canola oil
  • 1 cup buttermilk
  • 1⁄2 cup egg substitute
  • 1 cup grated zucchini, drained
  • 1 1⁄4 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1 Tbsp. fresh chopped rosemary
  • 1⁄4 cup minced flat-leaf parsley
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄4 tsp. ground black pepper


  • Preheat oven to 375°F. Line 12 muffin cups with paper liners and set aside.
  • In small saucepan, combine olive oil, onion, and garlic; cook and stir until tender, about 6 minutes. Remove from heat and place in large mixing bowl. Let cool for 30 minutes.
  • Stir in canola oil, buttermilk, egg substitute, and zucchini and mix well. Then add flour, whole-wheat flour, baking powder, baking soda, rosemary, and parsley and mix until dry ingredients are moistened. Stir in cheese and pepper.
  • Fill prepared muffin cups 3⁄4 full. Bake for 25 minutes or until muffins are golden brown and set. Remove from cups and serve immediately.