Description
Delightfully easy to make, these Cheesy Zucchini Muffins are a perfect blend of flavors and textures, making them a great snack or side dish.
Ingredients
Scale
- 2 medium zucchinis (about 2 cups), grated
- 1 tsp salt (for draining zucchini)
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp garlic powder
- ½ tsp black pepper
- 2 large eggs
- ½ cup (120 ml) milk
- ¼ cup (60 ml) olive oil (or melted butter)
- 1 cup (100 g) shredded cheddar cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 tbsp chopped fresh chives (or parsley)
Instructions
- Grate zucchini and sprinkle with salt. Let sit 10 minutes to draw out moisture.
- Squeeze out liquid with a clean towel or cheesecloth.
- In a large bowl, mix flour, baking powder, baking soda, garlic powder, and pepper.
- In another bowl, whisk eggs, milk, and olive oil.
- Fold wet ingredients into dry until just combined.
- Stir in zucchini, cheddar, Parmesan, and chives.
- Preheat oven to 180°C (350°F). Grease or line a muffin tin.
- Divide batter evenly among 12 cups.
- Bake for 20–25 minutes, until golden and a toothpick comes out clean.
- Let cool slightly before removing from tin.
- Enjoy warm, with butter or a dip of your choice.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add other vegetables or spices to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg