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Savory Zucchini & Chicken Muffins

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Moist, cheesy muffins loaded with shredded chicken, grated zucchini, and herbs. These savory bites are protein-packed, perfect for meal prep, lunchboxes, or a quick grab-and-go snack.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a bowl, whisk together eggs, olive oil, and Greek yogurt until smooth.
  3. Stir in shredded chicken, grated zucchini, and half of the cheese.
  4. In a separate bowl, mix flour, baking powder, garlic powder, onion powder, salt, and pepper.
  5. Combine wet and dry ingredients until just mixed. Do not overmix.
  6. Divide the batter evenly among the muffin cups and sprinkle the remaining cheese on top.
  7. Bake for 20–22 minutes or until golden and a toothpick comes out clean.
  8. Cool in the tin for 5 minutes before transferring to a wire rack.

Notes

  • Squeeze zucchini well to prevent soggy muffins.
  • Use rotisserie chicken for a quick prep option.
  • These muffins freeze well; reheat in the microwave or oven.
  • You can substitute whole wheat flour for added fiber.

Nutrition

Keywords: savory muffins, zucchini chicken muffins, protein snack, meal prep, lunchbox recipe

Find it online: https://foodiecara.com/savory-zucchini-chicken-muffins/