Zucchini Breakfast Muffins

Some mornings I just don't have: (i) time to cook myself breakfast; or (ii) the patience to cook myself breakfast. Instead of skipping breakfast and ending up hangry (hungry/angry) by midday, I like to be able to just grab something like these Zucchini Breakfast Muffins from the fridge and be on my way. They're so easy to make; I just throw them together on Sunday night so they're ready for the week ahead.

The muffins are grain-free, gluten-free and also nut-free (for anyone with allergies). I add some grated sharp cheddar cheese to the mixture to give the muffins a beautiful savoury flavour, but if you don't eat dairy, you could just leave it out and perhaps add a couple of spoonfuls of tahini instead.

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i n g r e d i e n t s

  • 4 medium zucchini (about 500g)
  • 150g sharp cheddar cheese
  • 1 x 20ml tablespoon chia seeds
  • Handful of fresh parsley, roughly chopped
  • 3/4 cup coconut flour, sifted
  • 3 large eggs
  • 1/2 cup olive oil
  • Sea salt
  • Black pepper

p r e p a r a t i o n

  1. Preheat your oven to 180°C and line a muffin tray with muffin cases or squares of baking paper. 
  2. Grate the zucchini and cheese into a large mixing bowl. Add the chia seeds, parsley, coconut flour, a good pinch of sea salt and cracked black pepper and mix everything to combine. Make a well in the centre of the mixture and crack the eggs into the well. Lightly beat the eggs with a spoon and then pour in the olive oil. Mix everything together until well combined.
  3. Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until the muffins are browned and the tops spring back when lightly touched. I store the muffins in an airtight container in the fridge (and reheat them briefly in the oven or the microwave when needed).

Makes 12 muffins.

If you're after more grab-and-go breakfast options, check out my Breakfast Slice.