Zucchini Hashbrown Muffins are perfect for your weekend brunch or a quick weekday breakfast. Wholesome, nutritious, healthy and the best of all (a quality that does not usually go with aforementioned words), TASTY!

Zucchini Hashbrown Muffins

There is always a right way and a wrong way of doing things. Take hash browns for example. You can have a greasy, deep fried, carb-loaded potato (I looove carbs, but I guess it wouldn’t hurt to have them in moderation) hashbrown from a drive through on your way to work OR have these super-light, baked, no carb zucchini hashbrowns made at home using the best of ingredients. The choice is always yours. But, I would like to tell you that if you are having hashbrowns for the first time, please, please go for the light zucchini ones or you will be striking hashbrowns off your list forever.

Zucchini Hashbrown Muffins

It so happens, that on our trip to Miami, with a few of our friends, we had a fun day and partied so hard that we missed dinnertime and went to bed hungry. The next day, all of us woke up famished and had very few options for breakfast and one of them was having a hashbrown from the drive-through of a Fast-food giant (name withheld). I do not want to relive the taste and the series of events that followed!

Zucchini Hashbrown Muffins

Anyways, that memorable (I will not forget it, will I? :D) experience was the reason I had to tip-toe my way around creating this recipe and I had to make sure I do not use the word hashbrown or zucchini until my husband had tasted it lest he run miles away from it. Both words were forbidden territory until this.

Zucchini Hashbrown Muffins

So… whether or not you like zucchini, whether or not you like hashbrowns, whether or not you like food labelled nutritious, this recipe for Zucchini Hashbrown Muffins are sure to win you over!

Zucchini Hasbrown Muffins


Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves: 6 muffins


  • 2 cups Shredded Zucchini
  • 1/4 cup chopped onions
  • 1/2 cup chopped mushrooms
  • 1/4 cup diced red peppers
  • 1 large egg
  • 2 tbsp chopped basil
  • 1 tsp garlic powder
  • 1 tsp crushed black pepper
  • 1/4 cup shredded cheese
  • 1 tsp oil
  • Cooking spray
  • Salt to taste


  1. Add a pinch of salt to the shredded zucchini, mix well and set aside.
  2. Heat 1 tsp oil in a pan; add the chopped onions and diced red bell peppers. Sauté for a min, add the chopped mushrooms.
  3. Sauté for a min until the mushrooms start getting cooked. Add the garlic powder, crushed black pepper and salt.
  4. Turn off the heat. Notice that the shredded zucchini has exuded excess water content. Squeeze out the excess water with your hands.
  5. The quantity of zucchini reduces to about 1 1/4 cups. Crack one egg into it. Mix well.
  6. Add the sautéed vegetable mixture and basil. Mix well.
  7. Spray some cooking oil into the muffin pan. Fill the cups with the “hashbrown” mixture. Bake in a pre-heated oven at 300°F for about 25-30 min.
  8. Halfway through, take the muffin pan out; add the shredded cheese on top of each muffin.
  9. Finish baking for the full 30 min or until the cheese turns golden.
  10. Cool for about 5 min. Take the muffins out and enjoy!

My Take:

The muffins can be made ahead of time, refrigerated and heated up as and when required.

Add any shredded vegetable of your choice into the zucchini mixture.

Yummily Yours'



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  1. These hashbrown muffins look mouthwatering!

  2. I love hash browns and these look better than any I’ve eaten…I’m sure they’re delicious, thanks for sharing the recipe. 🙂

  3. wow, it looks so appetizing, great idea for breakfast.

  4. Zucchinis will be in season pretty soon, I know what to make out of it now!!! Thanks for the recipe!!

  5. Yum, these look great! A fantastic way of using up extra zucchini – I’ll have to keep this in mind when I visit family this summer (they always have an overabundance of home-grown zucchinis, and you can only eat grilled zucchini for dinner so many days in a row…!).

  6. Hi there,

    What an awesome recipe! Since i am a vegetarian I was wondering if there an alternate ingredient for egg? Thanks a ton

    • Hey Bhagyashree!
      Thank you. You can use an egg re-placer (available at stores) or this: soak 1 tbsp of flax seeds in water and grind them into a paste and use it to replace 1 egg in any recipe. I have personally not tried it but this is a popular vegetarian substitute for eggs and should work. Happy cooking!:)

  7. Tried these today! They turned out awesome. Will look out for more such healthy recipes

  8. Pingback: 71 Zucchini recipes - Dietitian without Borders

  9. I am in love with your food blog. Tried this recipe today,simply awesome. Thank you for all the wonderful recipes.

  10. YES! I adore the fact that these are made with zucchini TOO! 🙂

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