Description
These savory Zucchini Muffins combine fresh zucchini, cheese, and spices for a moist and flavorful snack or side dish. Easy to prepare, they can be enjoyed warm or at room temperature, making them a versatile addition to any meal.
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 large eggs
- 1/4 cup milk (or a non-dairy alternative)
- 1/4 cup olive oil
- 1 tablespoon fresh parsley, chopped (optional)
- 1/4 cup breadcrumbs (for topping)
Instructions
- Wash the zucchinis thoroughly under cold water. Grate the zucchinis using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Whisk until well combined.
- In a separate bowl, whisk the eggs until frothy. Add the milk and olive oil, and mix until combined. If using, add the chopped parsley.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, being careful not to overmix.
- Fold in the grated zucchini, Parmesan cheese, and mozzarella cheese until just combined.
- Preheat your oven to 375°F (190°C). Prepare a muffin tin by greasing it or lining it with paper liners.
- Fill each muffin cup about 3/4 full with the batter. Sprinkle breadcrumbs on top of each muffin.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy plain or with a dollop of sour cream or yogurt.
Notes
- For added flavor, consider mixing in other herbs or spices to the batter.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes