Savory Zucchini Muffins with Parmesan Cheese

These Savory Zucchini Muffins are the perfect breakfast staple, especially for those on-the-go mornings that we all have!

Not only do I absolutely LOVE these muffins, but also, I LOVE a delicious addition to my arsenal of good-for-you recipes!

In addition, this recipe comes out to only 2 Weight Watchers SmartPoints {Green Plan}!

Savory Zucchini Muffins

I received this recipe in the mail with my monthly Weight Watchers membership card.

These are so good, I’d make these muffins whether I was on a diet or not. 


Sneak In Zucchini and Nobody Will Know

So, for some odd reason, some people aren’t crazy about zucchini.

Personally, I really like zucchini!

Honestly though, you really don’t even taste the zucchini in these muffins.

So, if you want to sneak in some veggies to your loved ones with this recipe, they will never know the difference.

Your secret is safe with me!

Savory Zucchini Muffins

Savory Zucchini Muffins Are Easy to Make and Delicious

These muffins were absolute heaven!

They’re hearty and totally hit the spot when you’re hungry for a good solid breakfast.

And they’re the perfect recipe to bake on a Sunday morning so that you can save the leftovers for busy weekday mornings.

Or, if you want them hot and fresh out of the oven, prepare in advance by chopping the onions and zucchini the night before and store them in the refrigerator.

Then the morning you make the muffins, just mix in the remaining ingredients and bake.

Weight Watchers Zucchini Muffins - Bite Size Mini Quiches

The egg, cheese, and onion are the strongest flavors in these delicious muffins.

They were the perfect combination!

Use Fresh Basil and Reduce the Salt

One tip I have is to not tweak the recipe like I did and use dried basil.

Unfortunately, when I bit into the muffins, I could barely taste the dried basil that I used as a substitute.

Using fresh basil is key to getting the optimal fresh taste in your muffins.

Weight Watchers Zucchini Muffins - Bite Size Mini Quiches

Also, be careful with the salt.

The recipe calls for kosher salt.

I didn’t have kosher salt, so I used table salt.

However, 1 teaspoon of table salt was a little bit too much.

Next time I will reduce it to 3/4 teaspoon of table salt.

Weight Watchers Zucchini Muffins - Bite Size Mini Quiches

These savory zucchini muffins were a hit with my husband.

He absolutely loved them!

Refrigerate Leftovers

Whatever we had leftover, I stored in the refrigerator and just heated a few up throughout the rest of the week for breakfast.

You can also store your leftover muffins in a muffin/cupcake keeper.

Weight Watchers Zucchini Muffins - Bite Size Mini Quiches

Lastly, these are great for when you want to stay in control of your portion sizes.

What’s your favorite muffin recipe?

For more muffin recipes, click on our super popular

Easy Walnut Chocolate Chip Muffins

Banana Crumb Muffins Even Your Picky Eater Will Love

And for more zucchini recipes you have to try our new Blueberry Zucchini Bread recipe! So good!

Weight Watchers Zucchini Muffins - Bite Size Mini Quiches

Savory Zucchini Muffins Recipe

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, muffins
Cuisine American, French
Servings 24 Muffins


  • 4 sprays Cooking Spray
  • 2 Zucchini, finely chopped
  • 1 Onion, large, finely chopped
  • 1 cup Parmesan Cheese, shredded, about 3 oz
  • 6 Eggs, large
  • ½ cup All Purpose Flour
  • ¼ cup Fresh Basil, finely chopped
  • 3 tbsp Olive Oil, extra virgin
  • 2 tsp Baking Powder
  • 1 tsp Sugar
  • 1 tsp Kosher Salt
  • ½ tsp Ground 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.

Keyword muffin recipe, savory muffins, savory zucchini muffins, Weight Watchers Zucchini Muffins, zucchini muffins, zucchini recipe
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8 thoughts on “Savory Zucchini Muffins with Parmesan Cheese”

    • Hi Jennifer, these muffins would be 3 WW SmartPoints per muffin. Typically WW recipes with PPV are one extra point with SmartPoints. Thanks! Pam


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