A new twist on the traditional sweet zucchini muffin, this nutty savory snack with an Egyptian-influenced Dukkah seasoning, has just the right combo of flavor and nutrition. Serve as a breakfast or a brunch side dish with a delightful cup of coffee.
Preheat oven to 400°F. Line muffin tin with paper.
Place zucchini in a clean towel and squeeze out as much liquid as possible.
Transfer zucchini to large bowl. Add parsley, cilantro, chives, eggs, baking soda, flour, salt and pepper and stir well to combine. Add the ricotta and stir until just combined.
Spoon ½ cup of mixture into each paper-lined muffin section. Top with approximately 1 teaspoon Dukkah Spice per muffin.
Bake 25 minutes, or until cooked when tested with a skewer.
Dukkah Spice
Heat a skillet over low heat and slowly toast the hazelnuts and pumpkins seeds.
When hazelnuts and pumpkin seeds are brown and fragrant, add in white sesame seeds, stirring frequently to toast.
When sesame seeds are toasted, remove the pan from heat and add spices.
Pour contents into blender or food processor and pulse 5–10 times, until the nuts are roughly chopped and a coarse sandy texture.
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