Savory Zucchini Muffins

We’ve been making these savory little bakes both with and without cheese, depending on who’s around or what’s on hand. While they’re not dairy-free (hello, kefir), skipping the cheese still works beautifully—especially with a spoonful (or two) of nutritional yeast for that deep, umami boost. Either way, you get something golden, summery, and ready to charm your guests as they pick a seat around the ole kitchen table. Consider the kickoff to your next garden party or brunch sorted.

Ingredients

Wet Ingredients

180 g grated zucchini (squeeze out the water!)

2 eggs, separated (yolks and whites in different bowls)

100 ml olive oil (light or extra virgin both work)

100 ml kefir (or plain yogurt or buttermilk)

110 g grated cheddar (optional – or use 2 Tbsp nutritional yeast instead)

10 ml miso

Dry Ingredients

190 g all-purpose flour

1½ tsp baking powder

1 tsp baking soda

½ tsp salt

A pinch of white pepper (or black if that’s what you have)

Generous amounts of fresh (or dry) thyme or chopped dill weed, or both!

Optional add-ins (use any you like):

Chopped chives or spring onion

½ tsp smoked paprika

1-2 garlic cloves, minced

Instructions

Preheat oven to 185°C / 365°F.
Grease and flour your muffin tin or a loaf pan (about 23x13 cm / 9x5”), or line with paper cups.
Grate the zucchini.
Sprinkle with a little salt, let it sit for 10 minutes, then squeeze out the water with your hands.
In a medium bowl, whisk together the egg yolks, olive oil, kefir, and miso.
Stir in the grated zucchini, cheese (or nutritional yeast), and any herbs or optional add-ins you like (we’re big fans of adding dill weed and garlic).
In a separate bowl, mix together the flour, baking powder, baking soda, salt, and pepper.
In another clean bowl, beat the egg whites with a few drops of vinegar (or a pinch of salt) until they form stiff peaks.
Add the dry flour mixture to the zucchini mixture.
Stir gently with a spatula—just until combined. Don’t overmix.
Gently fold in the whipped egg whites until fully incorporated.
Spoon the batter into the prepared muffin cups or loaf pan.

Bake:

Muffins: 20–25 minutes (until golden on top)
Loaf: 40–50 minutes (check with a skewer – it should come out clean)
Let cool for 5–10 minutes before serving. If you’re not serving right away, remove from the tin and let cool completely on a rack.

Best enjoyed warm—or lightly toasted the next day. Even better when paired with whipped butter.

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Recipe

Instructions

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