Dill Zucchini Muffins

"Very light---and a fantastic new flavor! You must try these!"
photo by Chef George 2 photo by Chef George 2
photo by Chef George 2
Ready In:
24 muffins




  • Mix dry ingredients in large bowl.
  • Add zucchini; stir to coat.
  • Mix eggs, milk and oil.
  • Add to zucchini mixture; Stir just until moistened.
  • Fill greased muffin cups 2/3 full.
  • Sprinkle with parmesan.
  • Bake at 400* for 20 minutes or until done.
  • Cool in pans for 5-10 minutes.

Questions & Replies

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  1. This is a fantastic recipe as far as taste. It makes a great dinner muffin, tasting a bit like cornbread. I agree--I'd add more dillweed.
  2. I have made these on several occasions and they come out perfect every time. I used a little more of the cheese on the tops The combination of dill and parmesan gives a very unique taste. A great savory muffin for a brunch. Another recipe to use up that summer squash. They also freeze well.
  3. This is a great dinner muffin! I'm going to add a little more dill the next time I make it though. The recipe makes a lot of muffins. I will definately cut the recipe in half and there will be a next time for this recipe.
  4. Very nice muffins. Worked well for miniture muffins for my preschooler and it is a great way of hiding zucchini.


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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