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Zucchini Quiche Muffins

Savory Zucchini Muffins with Parmesan Cheese

Housewives of Frederick County
Healthy savory zucchini muffins with parmesan cheese are only 2 WW SmartPoints per muffin!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, muffins
Cuisine American, French
Servings 24 Muffins


  • - 4 sprays cooking spray
  • - 2 small uncooked zucchini, finely chopped
  • - 1 large uncooked onion, finely chopped
  • - 1 cup shredded parmesan cheese, about 3 oz
  • - 6 large eggs
  • - 1/2 cup all purpose flour
  • - 1/4 cup fresh basil, finely chopped
  • - 3 Tbsp olive oil, extra virgin
  • - 2 tsp baking powder
  • - 1 tsp sugar
  • - 1 tsp kosher salt
  • - 1/2 tsp black pepper


  • Preheat oven to 375 degrees. Coat two 12-hole nonstick muffin pans with cooking spray or use just one pan and cook in two batches.
  • Combine all ingredients in a large bowl; spoon about 2 heaping tablespoons egg mixture into each prepared hole, making sure to stir mixture after filling each one.
  • Bake until bottoms are golden brown and muffins are cooked through, about 15 minutes.
  • Remove pan(s) from oven and let muffins cool for a few minutes in pan(s); Remove muffins to a wire rack to cool more (and repeat with remaining ingredients if necessary).
  • Yields 1 muffin per serving.


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