Savory Whole Grain Zucchini Cheddar Muffins

Savory Whole Grain Zucchini Cheddar Muffins at TheWellFlouredKitchen.com

I am on a mission…. looking for ways to incorporate more veggies into the day.   Dinner is easy, lunch is not bad, but breakfast is hard.  The way I see it there are 3 ways to eat veggies at breakfast.

  1. Throw some in your scrambled eggs.
  2. Add some greens to your smoothies.
  3. Enjoy a savory breakfast muffin.

If anyone has other ideas for breakfasts that include vegetables, I would love more suggestions.

I try to avoid too many sweet breakfasts as they leave me hungry just an hour or two later (although the occasional scone is necessary).   I also try to be conscientious about reducing sugar for the whole family.  This savory muffin has no sugar at all, but it is still tender and moist from the coconut oil and zucchini.

We gobbled them up as breakfast muffins with a side of fruit and scrambled eggs.  But these would also be great with a salad or a bowl of soup.

Savory Whole Grain Zucchini Cheddar Muffins at TheWellFlouredKitchen.com

Mix up your batter.

Zucchini-Cheddar-4

Scoop it into a lined or greased muffin tin.

Zucchini-Cheddar-3

Bake at 400° for 20-25 minutes until golden brown and a toothpick inserted in the middle comes out clean.   Want a quick tip?  I always place my muffin tins on a baking sheet, it prevents the bottoms from getting too brown.

Zucchini Cheddar Muffins

 

Savory Whole Grain Zucchini Cheddar Muffins

Prep Time: 15 minutes

Cook Time: PT20-25M

Yield: 12

Ingredients

  • 2 1/4 Cups (10 oz) White Whole Wheat Flour
  • 1 Tbsp. Baking Powder
  • 1/2 Tsp. Salt
  • 2 Large Eggs
  • 1/2 Cup (4 oz) Melted Coconut Oil or Butter
  • 3/4 Cup Shredded Cheddar Cheese (Preferably Raw and Organic)
  • 1 Cup Shredded Zucchini (squeeze out excess liquid)
  • 2 Scallions Sliced Thinly
  • 1 Cup Whole Milk

Instructions

  1. Beat together the eggs and milk.
  2. Mix together the flour, baking powder, and salt.
  3. Combine the coconut oil, milk mixture, and flour mixture together just until combined.
  4. Gently add in the zucchini, cheddar cheese and scallions.
  5. Scoop into lined muffin tins.
  6. Bake at 400° for 16-19 minutes. Muffins are done when a toothpick inserted in the middle comes out clean.
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Shared with:  What’s Cookin’ Wednesday , Whole Foods Wednesday ,Simple Lives Thursday and Foodie Friday.

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  1. I tried this muffin today, for some reason they turned out dry… Not sure what did I do wrong.. Exact measurements and exact timing as specified in the recipe. Any ideas?

    • I’m sorry to hear the muffins didn’t turn out great! I can think of three things that would make a muffin dry. 1. Too much flour – If you are not weighing the flour, be careful to scoop and level. I have a link to a video in this post http://thewellflouredkitchen.com/2013/07/15/6-tips-to-improve-your-baking/ 2. Over mixing- It’s important to gently mix in the flour just until moistened. Too much mixing will develop the gluten- which is great for bread but not for muffins! 3. Over baking- Ovens are often not calibrated correctly and can run too hot or cold. Again, I apologize they didn’t come out great for you. These are one of my favorite breakfast dishes, I hope some of these tips help :)

  2. Tried this and it’s fantastic! I made it in a bread pan though bc I don’t have a muffin tin. It was so tasty. Thanks for sharing the recipe.

  3. Could you use just whole wheat flour instead of white whole wheat? Or would it be better to use half white / half whole wheat flour? They look scrumptious.

  4. A cheesy omlet filled with onions and roasted peppers is one of the only way I can get veggies into my husband. I will try these, though – he likes zucchini bread, so these might work, too!

    • I love omelets too! Fortunately my husband will eat most anything I make (when he doesn’t ask for seconds I know he didn’t like it :)) But these were a big hit, hope your husband likes them!