The zucchin glut hit us and like every other year I’m looking out for delicious recipes, that use up many many zucchinis. As we are not a fan of pickled or pan-roasted zucchini, the recipes have to mask the zucchini a bit ;).
Zucchini are great for baked goods, since they make them luscious, so they can still be eaten after days without crumbling under your hands or getting hard like a rock.
In this heat I’m not keen on sweet things and if, then I’m eating my fair share of ice cream these days.
So I tried a savoury version of muffins and they turned out amazing!
The parmesan shows off great and the grated zucchini and the olive oil make the muffins nicely moist. You need less flour because of the zucchini and sugar isn’t needed anyway in a savoury muffin, so this muffins are very light and have a mediterranean touch.
Three years ago: Indian almond chicken
Zucchini Muffins with Parmesan and Olive Oil
yields: 12 muffins
- 1 garlic clove, finely chopped
- 300 – 400 g zucchini, coarsely grated
- 100 g parmesan, coarsely grated
- 3 eggs
- 100 g crème fraîche
- 100 ml olive oil
- 200 g spelt flour (type 1050)
- 15 g baking powder (1 sachet)
- 1 tsp sea salt or 1,5 – 2 tsp herbed sea salt
Preheat the oven to 150° C (convection; electro stove: 170° C).
Whisk together eggs, crème fraîche and olive oil. Stir in flour, baking powder and salt. Season generously with pepper. Fold in the garlic, zucchini and parmesan.
Line a muffin tray with paper liners and share the batter amongst them. Bake the muffins for about 35 minutes until lightly golden.
You can also bake the cake in a loaf pan. Just bake the cake for 50-60 minutes (test with a wooden skewer!).
Let the muffins cool on a cake rack.