Description
Enjoy these delicious savory zucchini cheese muffins, perfect for a tasty breakfast or snack. They are easy to make and packed with flavor from fresh zucchini, cheese, and herbs.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1 cup shredded zucchini, squeezed dry
- 1 cup shredded cheddar cheese or crumbled feta cheese
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.
- In a separate medium bowl, whisk together the eggs, milk, and olive oil until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the shredded zucchini, cheese, and chopped herbs.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure you squeeze out as much moisture as possible from the shredded zucchini to prevent soggy muffins.
- Feel free to add other herbs like dill or basil, or a pinch of red pepper flakes for a little heat.
- These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to two days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 180-200
- Sugar: Approx. 2-3g
- Sodium: Approx. 250-300mg
- Fat: Approx. 10-12g
- Saturated Fat: Approx. 3-4g
- Unsaturated Fat: Approx. 7-8g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-22g
- Fiber: Approx. 1-2g
- Protein: Approx. 5-6g
- Cholesterol: Approx. 30-40mg