Zucchini Muffins with Tartar Sauce


These savory zucchini muffins are a delicious and healthy treat, perfect for any time of the day. Made with fresh zucchini, potatoes, and cheese, they are flavorful and moist. Paired with a tangy tartar sauce, these muffins are sure to be a hit with everyone. Enjoy them warm from the oven for the best taste experience.

Preparation Time:

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes


For the Zucchini Muffins:

  • 1 zucchini
  • 1 potato
  • 3 tablespoons semolina
  • 50 ml milk (2.5 fl oz)
  • 50 grams cheese (1.8 ounces), grated
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 tablespoon baking powder
  • 70 grams flour (1/2 cup) (2.5 ounces)
  • Dill and parsley, chopped
  • Salt, to taste

For the Tartar Sauce:

  • 4 canned cucumbers, finely chopped
  • 10 pitted olives, finely chopped
  • Dill, finely chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise


Prepare the Vegetables:

  • Grate the zucchini and potato using a box grater.
  • Squeeze out any excess moisture from the grated vegetables.

Mix the Muffin Batter:

  • In a large bowl, combine the grated zucchini and potato.
  • Add the semolina and milk, and mix well.
  • Stir in the grated cheese, eggs, vegetable oil, baking powder, and flour.
  • Add the chopped dill and parsley.
  • Season with salt to taste and mix until all ingredients are well combined.

Bake the Muffins:

  • Preheat the oven to 180°C (350°F).
  • Grease a muffin tin or line with muffin papers.
  • Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Prepare the Tartar Sauce:

  • In a small bowl, combine the finely chopped canned cucumbers, pitted olives, and dill.
  • Add the minced garlic, sour cream, and mayonnaise.
  • Mix well until the sauce is smooth and well combined.


  • Serve the zucchini muffins warm, accompanied by the tartar sauce.

Serving Suggestions:

  • Serve these muffins as a savory snack or appetizer.
  • Pair with a fresh green salad for a light meal.
  • Enjoy them as a side dish with grilled meats or fish.

Cooking Tips:

  • Ensure the zucchini and potato are well-drained to avoid excess moisture in the muffins.
  • Adjust the seasoning of the tartar sauce to your taste preference.
  • For an extra kick, add a pinch of chili flakes to the muffin batter.

Nutritional Benefits:

  • Zucchini is rich in vitamins A and C, and provides dietary fiber.
  • Potatoes add potassium and vitamin B6.
  • The combination of dairy and eggs offers protein and essential nutrients.

Dietary Information:

  • Vegetarian
  • Can be made gluten-free by using gluten-free flour and semolina


  • Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.
  • The tartar sauce can be stored in the refrigerator for up to 3 days.

Why You’ll Love This Recipe:

  • These muffins are a savory and nutritious option for any meal.
  • The recipe is easy to follow and can be customized with your favorite herbs and spices.
  • The tartar sauce adds a tangy and creamy complement to the savory muffins.


These zucchini muffins with tartar sauce are a delightful addition to any meal. With their savory flavors and moist texture, they are sure to become a favorite. Enjoy them warm with the delicious tartar sauce for a perfect snack or appetizer. Bon appétit!

The post Zucchini Muffins with Tartar Sauce appeared first on Timeless Life.

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