Go Back
In the quest for delicious yet nutritious lunch options, parents and health-conscious individuals often find themselves overwhelmed by the myriad of choices available. The challenge lies in creating meals that are not only wholesome but also appealing to both kids and adults alike. Enter Savory Lunchbox Zucchini Muffins: a delightful blend of savory flavors and healthy ingredients designed to make lunchtime exciting again. These muffins are packed with grated zucchini, whole grains, and a hint of cheese, making them a nutritious alternative to traditional baked goods. Additionally, they are incredibly easy to prepare and versatile enough to accommodate various dietary preferences.

Lunchbox Zucchini Muffins

Discover a fun and nutritious lunch option with Savory Lunchbox Zucchini Muffins! Perfect for both kids and adults, these muffins combine grated zucchini, whole grains, and a touch of cheese for a deliciously wholesome treat. Easy to prepare and customizable to fit various dietary needs, they make a great snack or meal. Packed with essential vitamins and flavors, these muffins are not just a trend; they represent a shift towards healthier eating without compromising on taste. Enjoy them fresh or store them for quick meals throughout the week!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups grated zucchini (about 1 medium zucchini)

1 cup whole wheat flour

½ cup all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp garlic powder

1 tsp onion powder

½ tsp dried oregano

½ tsp black pepper

2 large eggs

½ cup Greek yogurt (plain)

¼ cup olive oil

1 tbsp honey (optional, for a hint of sweetness)

½ cup shredded cheese (cheddar or your choice)

¼ cup chopped fresh herbs (such as parsley or basil) - optional

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Prepare Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This helps prevent the muffins from being too wet.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, garlic powder, onion powder, oregano, and black pepper until well combined.

        Mix Wet Ingredients: In a separate bowl, whisk the eggs until frothy. Then add the Greek yogurt, olive oil, and honey (if using). Mix until the ingredients are well incorporated.

          Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix. Fold in the grated zucchini, shredded cheese, and fresh herbs (if using) until evenly distributed.

            Fill Muffin Tin: Using a spoon or a muffin scoop, fill each muffin cup about ¾ full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool Down: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.

                  Store: Once cooled, these muffins can be stored in an airtight container in the refrigerator for up to a week or can be frozen for longer storage.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins