Delicious and delightful zucchini muffins. Before autumn arrives with its wonderful vegetables, I still want to share some recipes with typically summer vegetables like zucchini, peppers, and eggplants. Just like the recipe I want to share today: very soft and quick to prepare savory zucchini muffins. A simple dough to prepare in a bowl, without leavening… easier than this! I baked the dough in small silicone muffin molds, and the result is soft muffins perfect as an appetizer, a quick dinner saver, or simply when you want to make something simple but delicious. Don’t miss the recipe for Zucchini Rolls and the recipe for Quick Zucchini Balls. Let’s run to the kitchen and prepare some irresistible Savory Muffins with Zucchini and Speck
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 163.30 (Kcal)
- Carbohydrates 12.16 (g) of which sugars 0.59 (g)
- Proteins 8.30 (g)
- Fat 9.63 (g) of which saturated 2.08 (g)of which unsaturated 4.08 (g)
- Fibers 2.08 (g)
- Sodium 161.24 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini Cakes
- 14 oz zucchini
- 1 egg
- 1/3 cup grated parmesan
- 3 oz speck
- 5 oz scamorza
- 1/2 cup milk
- 2.5 tbsp vegetable oil
- 3 oz ricotta
- 1 1/4 cup flour
- 1/2 packet instant yeast for savory preparations (7-8 grams)
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt
- 1 pinch pepper
What You Need to Prepare Zucchini Muffins
- Muffin Molds
How to Prepare Zucchini Muffins
Wash the zucchini. Trim the ends and cut them first into thick slices and then into small cubes.
Pour 2 tablespoons of extra virgin olive oil into a pan. Add a clove of garlic and the zucchini.
Cook the zucchini over medium heat for 7-8 minutes, stirring often with a wooden spoon. At the end of cooking, remove the garlic clove and let them cool.
Crack an egg into a bowl. Add a pinch of salt and a pinch of pepper.
Add the vegetable oil and milk.
Also add the ricotta and mix.
Continue the preparation by adding the flour and instant yeast for savory cakes. Add the zucchini, speck, and diced scamorza. Mix with the spatula to combine them into the dough.
Pour the batter into the silicone muffin cups filling them 2/3 full with the mixture. If you prefer, you can use paper cups placed on the appropriate muffin pan with holes
Bake the Zucchini Muffins in the hot oven at 375°F in static mode for 18-20 minutes. Let them cool slightly
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The savory muffins remain soft in a food bag or container for 2 days. You just need to warm them up for a few minutes in the oven or microwave to make them as fragrant as freshly baked. You can also freeze them.
You can replace speck with cooked ham and scamorza with another soft cheese.
Don’t miss the recipe for the Zucchini Flatbread
Your Questions
What can I substitute the ricotta with?
With stracchino, Greek yogurt, or simply with 80 ml of milk
