Moist and flavorful, these Savory Zucchini & Chicken Muffins are a wholesome blend of grated zucchini, shredded chicken, herbs, and cheese. Whether you’re prepping meals for the week, packing school lunchboxes, or needing a quick, protein-rich snack, these muffins are a versatile and satisfying option.

Why You’ll Love This Recipe

• High-Protein Snack: Shredded chicken and eggs make these muffins nourishing and filling.
• Meal Prep Friendly: Easily made ahead and stored for busy mornings or lunches.
• Kid-Approved: A great way to sneak in vegetables without sacrificing flavor.
• Freezer-Friendly: Ideal for batch cooking and storing.
• Quick and Easy: Simple ingredients and ready in under 30 minutes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup cooked chicken, shredded
• 1 cup grated zucchini (squeezed dry)
• 2 large eggs
• 1/3 cup olive oil
• 1/2 cup Greek yogurt or sour cream
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley (optional)

Directions

1. Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together the eggs, olive oil, and Greek yogurt (or sour cream) until smooth.
3. Stir in the shredded chicken, grated zucchini (make sure it’s well-drained), and half of the shredded cheddar cheese.
4. In a separate bowl, combine the flour, baking powder, garlic powder, onion powder, salt, and black pepper.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing.
6. Divide the batter evenly into the prepared muffin tin. Top each muffin with the remaining cheese.
7. Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 12 muffins.
Preparation time: 10 minutes
Cooking time: 20–22 minutes
Cooling time: 5 minutes
Total time: Approximately 35 minutes

Variations

• Use other proteins: Substitute cooked turkey, ham, or canned tuna for the chicken.
• Add vegetables: Finely chopped spinach, carrots, or bell peppers work well.
• Change the cheese: Try mozzarella, feta, or pepper jack for a flavor variation.
• Make it gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Herb options: Swap parsley for dill, chives, or Italian seasoning.

Storage/reheating

Storage:
Store in an airtight container in the refrigerator for up to 4 days.

Freezing:
Wrap individually and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator.

Reheating:
Reheat in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 8–10 minutes until warmed through.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works well and adds great flavor without extra prep.

How do I keep the muffins from getting soggy?

Make sure to squeeze the zucchini thoroughly to remove excess moisture before adding it to the batter.

Can I make these muffins dairy-free?

Yes, use a dairy-free yogurt and cheese substitute. The texture may vary slightly but will still work.

What’s a good substitute for Greek yogurt?

Sour cream or plain regular yogurt can be used as a substitute in equal amounts.

Can I use almond or coconut flour instead of all-purpose flour?

Not directly, as the textures and absorption rates differ. If using almond flour, adjustments to the eggs and oil may be needed.

Are these muffins suitable for kids?

Absolutely. They are soft, flavorful, and an excellent way to incorporate vegetables into a child’s diet.

Can I bake this recipe as a loaf instead of muffins?

Yes. Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 35–40 minutes, or until a toothpick comes out clean.

Do these muffins freeze well?

Yes. Freeze them individually for easy grab-and-go meals or snacks later on.

Can I add spices or hot sauce?

Certainly. A pinch of chili flakes or a dash of hot sauce can add a subtle kick.

How long do they stay fresh?

They stay fresh for up to 4 days in the fridge or 2 months in the freezer when properly stored.

Conclusion

Savory Zucchini & Chicken Muffins are a delicious, nutritious option for busy days. Whether you’re packing a lunch, prepping snacks for the week, or just need a quick bite on the go, these muffins deliver on both taste and convenience. Customizable, freezer-friendly, and full of wholesome ingredients, they’re a smart addition to any meal plan.

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