Salted Zucchini Muffins: Moist and Deliciously Savory

Serving: These muffins are perfect as a savory snack, a breakfast side, or as an accompaniment to soups or salads.

Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. They can also be wrapped tightly and frozen for up to a month.

Variations:
Cheese: Add sharp cheddar or crumbled feta for an even richer flavor.

Spicy Kick: For a little heat, try adding a pinch of red pepper flakes or diced jalapeños to the batter.

Vegan Version: Replace the eggs with flax eggs (1 tablespoon of ground flax mixed with 3 tablespoons of water) and use a dairy-free milk and oil to keep the recipe vegan.

FAQ:
Can I make these ahead of time?

Yes! These muffins can be made ahead and stored in an airtight container. They also freeze well, so you can make a batch and freeze some for later.

Can I use frozen zucchini?

It’s best to use fresh zucchini, but if you must use frozen, make sure to thaw and squeeze out all excess water before adding to the batter.

Can I make these muffins sweeter?

While these are intended to be savory, if you want a touch of sweetness, you could add a tablespoon of honey or maple syrup to the batter.

These salted zucchini muffins are an incredibly versatile recipe, offering a savory twist to your muffin repertoire. Enjoy them fresh out of the oven or stored for later as a delicious snack!