zucchini pizza muffins
These zucchini pizza muffins are soft, savoury, and very lunchbox-friendly. They have all the cosy pizza flavours kids recognise, but with Greek yogurt, egg, cheese, spelt flour, and grated zucchini tucked inside. They’re easy to batch prep, easy to freeze, and a good option when you want something more filling than a plain cracker or bread roll.
Makes 8–10 muffins.
- 1 cup spelt flour
- 1 tsp baking powder
- 3 tsp dried oregano
- ¼ tsp salt
- Black pepper
- 1 egg
- ½ cup plain Greek yogurt
- 2 tbsp olive oil
- 2 tbsp tomato paste
- ¾ cup grated zucchini, squeezed very well
- ½ cup grated mozzarella or cheddar
- 2 tbsp grated parmesan
- 2–3 tbsp finely chopped sun-dried tomatoes, drained and patted dry
Preheat oven to 180°C.
Grease a muffin tray or use muffin liners.
Grate the zucchini, then squeeze out as much liquid as possible. Too much liquid = sad muffins :)
In a bowl, mix the flour, baking powder, oregano, salt and pepper.
In another bowl, whisk the egg, Greek yogurt, olive oil and tomato paste.
Add the wet ingredients to the dry ingredients. Mix until just combined.
Fold in the grated zucchini, cheese, parmesan and sun-dried tomatoes.
Spoon mixture into the muffin tray, filling each cup about ¾ full.
Bake for 18–22 min, until golden and cooked through.
Cool fully before packing or freezing.
- Freezer-friendly and easy to batch prep
- A savoury lunchbox option that isn’t another sandwich
- Made with Greek yogurt, egg, cheese, and spelt flour for more staying power
- A simple way to tuck zucchini into something kids actually want to eat
Store in an airtight container.
For best texture and flavour. Can be kept longer if well-sealed. Cool fully before packing or freezing.
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