Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese
These Savory Whole Wheat Zucchini Muffins with Chiles and Cheese took quite a few tries, but the final muffins are a winner and these muffins are low-glycemic and South Beach Diet Phase Two!
If you have a garden or you get zucchini in your CSA box, by now you may have made grilled zucchini, stuffed zucchini, cheesy zucchini, zucchini salad, or even left some zucchini on your neighbor’s porch! When I’m overloaded with zucchini and I’ve tried all the recipes I can think of, I start making zucchini bread. I’ve made quite a few variations of sweet zucchini breads and muffins for the blog, but this time I wanted a savory zucchini muffin.
I wanted a muffin that included cheese and a fair amount of zucchini, and it took me seven tries to get a recipe I was satisfied with, but the happy result was these Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese. I’m glad I persisted until I had a winner because I loved the muffins warm with a bit of butter, or use my my favorite yogurt spread if you prefer!
I used a combination of grated yellow squash and zucchini, but you can use whichever you have a surplus of. I grated it with my food processor, but a large hand grater will work too.My first few tries were way too wet, so some good bakers gave me the tip of putting the zucchini inside a dish towel and squeezing out all the liquid. I highly recommend doing that! You’ll be amazed at how much water comes out. I also decided that using a can of diced green chiles was adding too much extra liquid, and I got better results when I switched to using canned whole green chiles which can be drained. Once the chile pieces have drained, stack them up and chop into very small pieces; then take a paper towel and cover the diced chiles, pressing down so the towel absorbs even more of the juice. They should look fairly dry like this when you put them into the bowl. In a medium-sized bowl, combine the grated zucchini or squash, diced green chiles, grated low-fat cheese, and finely grated Parmesan. Then beat together the buttermilk and eggs and mix it into these wet ingredients. Sorry about the fuzzy photo of that!
In a small bowl, combine the white whole wheat flour, sweetener, sea salt, baking soda, and baking powder. Add the dry ingredients to the wet ingredients and mix until the flour is all incorporated into the batter. (The dough will be stiff and hard to stir.) Spray muffin tins or silicone baking cups and fill them full but not overflowing. (I had a tiny bit of dough left, which I baked in a mini-loaf pan.) Bake the muffins at 350F/180C for about 50 minutes, or until the outside is nicely browned and muffins are cooked through. (They will be moist inside when they’re still hot. I was surprised they took so long to bake until I realized how many wet ingredients there were.)
Let muffins cool about 15 minutes before eating them. They keep well in the fridge and reheat well in the microwave (only about 30 seconds.)
More Tasty Ideas for Zucchini:
The BEST Slow Cooker Zucchini Recipes from Food Bloggers ~ Slow Cooker or Pressure Cooker
Gluten-Free Low-Sugar and Flourless Zucchini Muffins with Pecans ~ Kalyn’s Kitchen
Cinnamon Zucchini Muffins ~ Barbara Bakes
Low-Sugar and Whole Wheat Zucchini Bread with Blueberries and Pecans ~ Kalyn’s Kitchen
Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese
These Savory Whole Wheat Zucchini Muffins with Chiles and Cheese took quite a few tries, but the final muffins are a definite winner.
- 1 1/2 cups grated zucchini or yellow squash, squeezed in a dish towel until no more liquid comes out
- 1 (4 oz.) can whole green chiles, drained well and finely diced
- 3/4 cup grated low-fat cheese (I used Four Cheese Mexican Blend, a blend of low-fat cheeses)
- 1/4 cup very finely grated Parmesan (the kind in a can is fine)
- 1/4 cup buttermilk
- 2 eggs
- 1 1/2 cups white whole wheat flour
- 1/4 cup sugar, Splenda, or Stevia In the Raw Granular Sweetener (use Splenda or Stevia for South Beach Diet)
- 1 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- Preheat oven or toaster oven to 350F/180C.
- Spray muffin pan or silicone muffin cups with non-stick spray or oil.
- Grate zucchini or squash, using a food processor or the large side of a hand grater.
- Put grated squash into a dish towel and squeeze until no more water comes out.
- Measure the squash and put into a medium-sized bowl.
- Drain the whole green chiles, and pick off any seeds (unless you want it extra spicy.)
- Stack up the chiles on a cutting board and dice them into small pieces, then place a paper towel over the diced chiles and press down to absorb any extra water. (You may need to do this with a couple of towels.)
- Add chiles and both types of cheese to the bowl with the squash.
- Beat together the eggs and buttermilk and then mix into the wet ingredients.
- In a smaller bowl, stir together the white whole wheat flour, sweetener, sea salt, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients, stirring together until all the flour is incorporated. (The batter will be stiff and hard to stir.)
- Fill muffin cups so they are full but not overflowing. Bake muffins about 50 minutes, or until they are nicely browned on the outside and cooked through. (I started checking them at 40 minutes, but I baked mine the full 50 minutes.)
- Muffins will have a slightly crisp crust and be somewhat moist inside.
- Let muffins cool about 15 minutes before eating.
- These muffins kept well in the fridge and were easily reheated (in a microwave for about 30 seconds.)
- I liked them hot, with a bit of butter or my favorite yogurt spread.
You can make about 15 small zucchini muffins or 12 muffins and a small mini-loaf of zucchini bread.
Recipe created by Kalyn after many tries and a lot of consulting zucchini bread recipes on other blogs.All images and text ©
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 Savory Whole Wheat Zucchini Muffins with Chiles and Cheese a good choice for phase 2 or 3 of the South Beach Diet and they’re suitable for most low-glycemic eating plans. Muffins with flour are too high in carbs for a low-carb diet.
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