Bake up a batch of savory goodness with these Tomato Zucchini Muffins, a perfect way to turn fresh garden vegetables into a wholesome treat. Combine juicy tomatoes with tender, grated zucchini, then elevate the flavor with melted cheese, smoky paprika, and a hint of oregano. Enjoy these moist, flavorful muffins as a snack, pair them with soup or salad for a light meal, or pack them on the go for a satisfying, veggie-filled bite any time of day. Check out Carrot Cake Zucchini Muffins for sweeter variation.
If you are looking for zucchini recipes, odds are that you have more than one on hand. Create freshly baked snacks with my Zucchini Garlic Bites or Zucchini Cornbread Casserole recipes. Warm up with a bowl of my Zucchini Dill Soup or enjoy the comfort of my Chicken and Zucchini Bake for a weeknight dinner.
Ingredients
Find below the list of ingredients to make my Tomato Zucchini Muffins.
- Fresh Grated Zucchini
- Fresh Vine Tomatoes
- Butter
- Brown Sugar
- Large Eggs
- Greek Yogurt
- Tomato Paste
- All Purpose Flour
- Baking Powder
- Salt
- Oregano
- Smoked Paprika
- Grated Cheese
See recipe card for quantities.
Substitutions and Variations
Dry Ingredients
- Baking powder → Make your own with 1 teaspoon baking soda + 2 teaspoon cream of tartar.
- Salt → Sea salt or garlic salt for an extra savory touch.
- Oregano → Italian seasoning, dried basil, thyme, or rosemary.
- Smoked paprika → Regular paprika, chili powder, or cayenne (for more heat).
Wet Ingredients
- Unsalted butter (melted) → Olive oil, avocado oil, coconut oil (slight flavor change), or even neutral vegetable oil.
- Brown sugar → White sugar, honey, maple syrup, or coconut sugar.
- Eggs → Flax eggs or chia eggs (vegan option), or ½ cup unsweetened applesauce (texture will be slightly denser).
- Greek yogurt → Sour cream, plain yogurt, or a dairy-free alternative like coconut yogurt.
- Tomato paste → Sun-dried tomato paste, ketchup (sweeter), or roasted red pepper puree.
- Grated zucchini (not drained) → Grated carrot, grated pumpkin, or a mix of zucchini + spinach.
- Tomatoes → Cherry tomatoes (halved), sun-dried tomatoes, or roasted red peppers.
- Marble/Cheddar cheese (grated) → Mozzarella, Monterey Jack, Parmesan (for sharper flavor), or a vegan shredded cheese alternative.
Flavor Variations
- Add fresh herbs like basil, parsley, or dill for brightness.
- Stir in chopped olives or jalapeños for a Mediterranean or spicy kick.
- Sprinkle extra cheese on top before baking for a golden, cheesy crust.
- Mix in seeds or nuts (pumpkin seeds, walnuts, or pine nuts) for crunch.
How to make Tomato Zucchini Muffins
Preheat the oven to 375F. Line a regular muffin pan with parchment paper liners.
- Pour the melted butter into a large mixing bowl. Add the brown sugar and whisk until dissolved. Whisk in the eggs, followed by the yogurt and tomato paste.
- Add the grated zucchini and diced tomatoes to the wet ingredients. Fold them in until well incorporated.
- Sift the flour and baking powder into the mixing bowl with the wet ingredients. Add the paprika, oregano, and salt.
- Use a rubber spatula to gently fold in the cheese and all the ingredients until mixture is homogonous. Be careful not to overmix to avoid having dense muffins.
5. Spoon the batter into the prepared muffin tin cavities, until very full. You should have enough batter for 15-16 muffins.
6. Bake at 375F for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let muffins cool completely and enjoy!
Storage
Store Tomato Zucchini Muffins in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the refrigerator for up to 5 days—just let them come to room temp or warm them briefly in the oven before serving to bring back their soft texture. To freeze, wrap muffins individually in plastic wrap or foil and place them in a freezer-safe bag or container for up to 3 months. Reheat frozen muffins in the oven at 350°F (175°C) for about 10 minutes, or microwave for a quick option.
Recipe
Tomato Zucchini Muffins
Equipment
- Regular Size Muffin Tin
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Dry Oregano
- 1 teaspoon Smoked Paprika
Wet Ingredients
- ⅓ cup Unsalted Butter melted
- ½ cup Brown Sugar
- 2 large Eggs
- 1 cup Greek Yogurt
- 2 tablespoon Tomato Paste
- 2 cups Grated Zucchini not drained
- 2 medium Tomatoes
- 1 cup Marble Cheese Cheddar grated
Instructions
- Preheat the oven to 375F. Line a regular muffin pan with parchment paper liners.
- Pour the melted butter into a large mixing bowl. Add the brown sugar and whisk until dissolved. Whisk in the eggs, followed by the yogurt and tomato paste.⅓ cup Unsalted Butter, ½ cup Brown Sugar, 2 large Eggs, 1 cup Greek Yogurt, 2 tablespoon Tomato Paste
- Add the grated zucchini and diced tomatoes to the wet ingredients. Fold them in until well incorporated.2 cups Grated Zucchini, 2 medium Tomatoes
- Sift the flour and baking powder into the mixing bowl with the wet ingredients. Add the paprika, oregano, and salt.2 cups All Purpose Flour, 1 tablespoon Baking Powder, ½ teaspoon Salt, 1 tablespoon Dry Oregano, 1 teaspoon Smoked Paprika
- Use a rubber spatula to gently fold in the cheese and all the ingredients until mixture is homogonous. Be careful not to overmix to avoid having dense muffins.1 cup Marble Cheese Cheddar
- Spoon the batter into the prepared muffin tin cavities, until very full. You should have enough batter for 15-16 muffins.
- Bake at 375F for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let muffins cool completely and enjoy!
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