Savory Zucchini Muffins with Green Chiles – Kalyn's Kitchen

Delicious zucchini pancakes with green peppers are full of flavor, and anyone who loves green peppers and cheese will love this recipe. Delicious zucchini muffins made with white whole wheat flour have few carbs, but check the post for links to flourless zucchini muffins if you prefer.

Install these delicious zucchini pancakes to try later!

If you have a garden or have zucchini in your CSA box, you may have made by now grilled zucchiniAnd the stuffed zucchiniAnd the zucchini with cheeseAnd the zucchini salador started to think Leave some zucchini on your neighbor’s balcony! When I overcooked zucchini and tried all the recipes I could think of, I started thinking about zucchini bread or muffins.

I’ve made several different types of sweet zucchini bread and muffins, but for this recipe, I wanted a delicious zucchini pie. I also wanted a pie with cheese and a decent amount of zucchini, and it took seven tries to get a recipe I was satisfied with, but the happy result was this Delicious zucchini pancakes with green peppers. I’m glad I ran until I got a winner because I loved these pancakes eaten warm with a little butter!

Zucchini muffins with green peppers use white whole wheat flour, so check the nutritional information to see if that makes this recipe full of carbs for you. And if you prefer a flour-free zucchini pie, scroll down to see our low-carb, gluten-free zucchini pie recipes.

What ingredients do you need for this recipe?

Want low-carb, gluten-free zucchini muffins?

If you love the idea of zucchini pancakes but need a low-carb, gluten-free recipe, check out Breakfast pancakes without flour with zucchini and feta or Zucchini pancakes without flour For more delicious options.

Want more recipes for using zucchini?

There is a whole category for zucchini recipes On Calin’s Kitchen! see also 50 amazing zucchini recipesAnd the Top ten low carb zucchini recipesAnd the Low carb and keto grilled zucchini recipesAnd the Low-carb salads with zucchiniAnd the Keto recipes with zucchini noodles And the Low carb zucchini noodle soups To give you tons of zucchini recipe ideas!

How to make delicious zucchini pancakes:

(Scroll down for the full recipe with nutritional information.)

I used a mixture of shredded yellow squash and zucchini, but use whatever you have left over. I grated it with my food processor, but a large manual grater will work too.
My first few attempts were pretty wet, so some of them Good bakers He gave me a tip to put the zucchini inside a dish towel and squeeze out all the liquid. I highly recommend doing it! You will be amazed at the amount of water coming out.
Drain a small can of whole green peppers, stack them and chop them into very small pieces. Then take a paper towel and cover the chili cubes, pressing down so that the towel absorbs more juice. It should look fairly dry like this when you put it in the bowl. (When I used the green pepper that comes already chopped, it was very moist.)
In a medium bowl, combine shredded zucchini or squash, diced green pepper, shredded cheese, and finely grated Parmesan cheese. Then whisk the milk and eggs together and mix them with these wet ingredients.
In a small bowl, mix Whole white wheat flour (affiliate link), sweetener, sea salt, baking soda, and baking powder.
Add the dry ingredients to the wet ingredients and mix until the flour is incorporated into the mixture. (The dough will be stiff and hard to move.)
Sprinkle muffin tins or silicone baking cups Fill it full but not overflowing. (I had a bit of dough left over, which I baked in a small loaf pan.)
Bake the muffins at 350F/180C for 45-50 minutes, or until well browned and the muffins are set. I’ll start checking it out a little sooner than that in case your oven is cooking hotter than I have. (It will be damp on the inside when it’s still hot. I was surprised they took so long to bake until I realized how many wet ingredients there were.)
Let the cake cool about 15 minutes before eating it. Keeps well in the refrigerator and heats well in the microwave (about 30 seconds only).

More delicious zucchini ideas:

ratatouille instant pot ~ Calin’s Kitchen

slow cooker zucchini recipes ~ slow cooker or pressure cooker

Easy zucchini bread with cheese ~ Calin’s Kitchen

instant zucchini recipes ~ slow cooker or pressure cooker

ratatouille broth with italian sausage ~ Calin’s Kitchen

Ingredients

wet ingredients:

1 1/2 cups shredded zucchini or yellow zucchini, wrung out in a dish towel so no more liquid comes out
One 4 oz. Green peppers can be whole, well drained and small cubes
3/4 cup shredded Mexican cheese
1/4 cup finely grated Parmesan cheese (the kind in the box is fine)
1/4 cup milk
2 eggs

Dry Ingredients:

1 1/2 cups white whole wheat flour
1/4 cup monk fruit granules sweetener
1 tsp. sea salt
1 tsp. baking soda
1 tsp. Baking powder

instructions

Preheat oven or toaster oven to 350°F/180°C.
Spray a muffin pan or silicone muffin cups with non-stick spray or oil.
Grate the zucchini or squash using a food processor or the large side of a manual grater.
Place the grated squash on a dish towel and press it down so no more water comes out.
Measure the squash and place it in a medium-sized bowl.
Drain the whole green pepper and pluck any seeds (unless you want it hotter).
Stack the hot peppers on a cutting board and chop them into small pieces, then place a paper towel over the chopped peppers and press down to absorb any additional water. (You may need to do this with two towels.)
Add chili and both types of cheese to the bowl with the squash.
Beat eggs and curd together and then combine with the wet ingredients.
In a smaller bowl, my heart White whole wheat floursweetener, sea salt, baking soda, and baking powder.
Add the dry ingredients to the wet ingredients, stirring until the flour is all incorporated. (The mixture will be stiff and difficult to stir.)
Fill the muffin cups until they are full but not overflowing. (If you only have a small 12-cup muffin pan, bake the extra in a small loaf pan.)
Bake the muffins for 45-50 minutes, or until the muffins are well browned and set. I’ll start checking it out a little sooner than that in case your oven is cooking hotter than I have.
The muffin will have a slightly brittle crust and be somewhat moist on the inside.
Let the muffin cool about 15 minutes before eating.
These pancakes keep well in the fridge and can be easily reheated (in the microwave for about 30 seconds).
Loved it hot with a little butter.

Notes

You can make about 15 small zucchini muffins or 12 muffins and a small loaf of zucchini bread. Or if you have larger muffin cups, this recipe will be perfect for making 12 muffins. I’m a fan local monk fruit (referral link), but use any local of your choice.

Recipe created by Kalyn after many attempts and a lot of advice on zucchini bread recipes on other blogs.

Nutrition information:

fruit:

15th

serving size:

1

Amount per service:
Calories: 91Total fat: 3 gramsSaturated fat: 2 gramsUnsaturated fats: 0 gramsUnsaturated fats: 1 gramCholesterol: 32 mgsodium: 339 mgCarbohydrates: 12 gramsthe basic: 2 gramssugar: 2 gramsprotein: 5 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Using white whole-wheat flour and mostly low-fat cheese plus a generous amount of zucchini makes these delicious whole-wheat pancakes with green peppers a good choice for Stage 2 or 3 of the Original South Beach Diet and are suitable for most types of low-calorie foods. Blood sugar intake plans. Flour muffins may be high in carbs for a low-carb diet, although not all zucchini and cheese are very high in net carbs.

Find more recipes like these:
Uses Sweets and bakery Find more recipes like these! use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on PinterestAnd the in FacebookAnd the on instagramor in Youtube To see all the good recipes I share there.

Historical notes for this recipe:
This recipe was published in 2011. It was updated with more information in 2022.