These fluffy veggie packed zucchini slice muffins take inspiration from the classic Australian savoury slice, the zucchini slice. Grated zucchini / courgettes are mixed with cheese, eggs and gluten-free self-raising flour to create a portable snack that is great for school lunchboxes.
I like to sprinkle them with chia seeds, but pumpkin seeds or sunflower seeds work instead; or leave off the seeds altogether!
This is a small batch recipe, for 6 muffins, but you can easily double it if you have lot of hungry mouths to feed. The muffins keep in the fridge for a couple of days but they can dry out, so if you aren't going to eat them soon after they are made I recommend freezing them.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 zucchini / courgette grated, approx 140g
- 75 g cheddar cheese grated
- 2 spring onions finely chopped
- 100 g gluten-free self raising flour
- salt
- black pepper
- 2 eggs lightly beaten
- 80 ml milk
- 3 cherry tomatoes halved, for the top
- 1 teaspoon chia seeds for the top
Method
- Preheat the oven to 160℃ Fan / 180 ℃ / 356 ℉
- Line 6 holes of a muffin tin with silicone muffins cases or paper muffin cases.
- Squeeze as much liquid out of the grated zucchini / courgette you can.
- Place the grated zucchini / courgette into a large bowl with the grated cheese and finely chopped spring onions.
- Add the gluten-free self raising flour and a pinch of salt and black pepper, then stir well to combine.
- Whisk the eggs and milk together in a small bowl, then pour into the vegetable mixture and stir to combine.
- Divide the batter among the muffin cases.
- Top each muffin with a tomato half and sprinkle over the chia seeds.
- Place in the oven and bake for 25 minutes, until a skewer inserted into the middle of a muffin comes out clean.
- Leave to cool in the tin for 5 minutes, then transfer to a cooling rack and allow the muffins to cool completely.
- Store the muffins in the fridge in an airtight container for up to 2-3 days. Or freeze.
Notes
You can easily double the batch, however I find that they are at their best 1-2 days after baking so I tend to make a smaller batch. You can freeze any leftovers.
Cheese - use a cheddar or tasty cheese
These have been tested using Orgran gluten-free self raising flour.
Nutrition
Calories 141kcal | Carbohydrates 14g | Protein 7g | Fat 7g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 2g | Trans Fat 0.01g | Cholesterol 69mg | Sodium 112mg | Potassium 167mg | Fiber 2g | Sugar 2g | Vitamin A 373IU | Vitamin C 9mg | Calcium 136mg | Iron 1mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 zucchini grated, approx 140g
- 75 g cheddar cheese grated
- 2 spring onions finely chopped
- 100 g gluten-free self raising flour
- salt
- black pepper
- 2 eggs lightly beaten
- â…“ c milk
- 3 cherry tomatoes halved, for the top
- 1 teaspoon chia seeds for the top
Method
- Preheat the oven to 160℃ Fan / 180 ℃ / 356 ℉
- Line 6 holes of a muffin tin with silicone muffins cases or paper muffin cases.
- Squeeze as much liquid out of the grated zucchini / courgette you can.
- Place the grated zucchini / courgette into a large bowl with the grated cheese and finely chopped spring onions.
- Add the gluten-free self raising flour and a pinch of salt and black pepper, then stir well to combine.
- Whisk the eggs and milk together in a small bowl, then pour into the vegetable mixture and stir to combine.
- Divide the batter among the muffin cases.
- Top each muffin with a tomato half and sprinkle over the chia seeds.
- Place in the oven and bake for 25 minutes, until a skewer inserted into the middle of a muffin comes out clean.
- Leave to cool in the tin for 5 minutes, then transfer to a cooling rack and allow the muffins to cool completely.
- Store the muffins in the fridge in an airtight container for up to 2-3 days. Or freeze.
Notes
You can easily double the batch, however I find that they are at their best 1-2 days after baking so I tend to make a smaller batch. You can freeze any leftovers.
Cheese - use a cheddar or tasty cheese
These have been tested using Orgran gluten-free self raising flour.
Nutrition
Calories 141kcal | Carbohydrates 14g | Protein 7g | Fat 7g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 2g | Trans Fat 0.01g | Cholesterol 69mg | Sodium 112mg | Potassium 167mg | Fiber 2g | Sugar 2g | Vitamin A 373IU | Vitamin C 9mg | Calcium 136mg | Iron 1mg
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