These zucchini slice muffins are the easiest and most convenient way to enjoy the ever popular zucchini slice. Turning zucchini slice into muffins makes it perfectly portioned ready to add to school lunch boxes or pop in the freezer for another day.
These muffins can also be made in the Thermomix. Simply follow the instructions for Thermomix zucchini slice and bake the mixture in a muffin tin instead of a slice tin. This recipe is vegetarian, but you can easily add meat in the form of cooked chopped bacon or chopped ham, like in our ham and zucchini slice.
What you need:
To make these lunch box friendly muffins you will need the following ingredients:
- Onion – These muffins were made with a brown onion, but this can easily be substituted for a red onion or even a few finely chopped spring onions (green onions).
- Zucchinis – Use fresh zucchinis.
- Cheese – Tasty cheese was use in this recipe, but feel free to swap this for your favourite variety of grated cheese.
- Self raising flour – If you don’t have any self raising flour on hand, make your own by combining 1 cup of plain flour with 1 teaspoon of baking powder.
- Eggs – Large sized eggs were used in this recipe.
- Salt and pepper – For seasoning the mixture.
More muffin recipes
- Blueberry and banana muffins
- Apple muffins
- Orange and poppy seed muffins
- ABCD muffins
- Chocolate chip muffins
- Apple crumble muffins
- Banana Caramilk muffins
Step by step instructions
Step 1. Make the muffin batter
Add the onion, grated zucchini, grated cheese, self raising flour and eggs to a large mixing bowl. Mix until well combined. Season to taste with salt and pepper.
Step 2. Bake the muffins
Divide the batter between the muffin tin holes. Bake for 20 minutes, or until lightly golden and cooked through. Set aside to cool for 10 minutes, before transferring to a cooling rack and allowing to cool completely.
Store these zucchini muffins in an airtight container in the fridge for up to 3 days.
These muffins are suitable for freezing. Freeze in a zip lock bag or airtight container for up to 3 months. Defrost in the fridge before enjoying.
- 5 eggs
- 1 cup self raising flour
- 1 cup grated cheese
- 2 medium zucchinis, grated
- 1 onion, diced
- Salt and pepper, to taste
- Preheat the oven to 180°c or 350°F. Grease or line with paper muffin liners a 12 hole muffin tray. Set aside.
- Add to a large mixing bowl the eggs, self raising flour, grated cheese, grated zucchini and diced onion. Mix until well combined and season to taste with salt and pepper.
- Divide the batter between the muffin tin holes. Bake for 20 minutes, or until lightly golden and cooked through. Allow to cool in tin for 10 minutes before transferring to a cooling rack. Enjoy warm or cold.