Description
Enjoy these delightful savory zucchini cheese muffins, perfect for a hearty breakfast or a satisfying snack. Packed with fresh zucchini, sharp cheddar, and aromatic herbs, they’re simple to make and incredibly delicious.
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 cup milk
- 1/2 cup vegetable oil
- 1 cup grated zucchini, squeezed dry
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh 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 vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini, shredded cheddar cheese, chopped chives, and chopped parsley.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 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
- For extra flavor, you can add a pinch of red pepper flakes to the batter.
- If you don’t have cheddar cheese, feta cheese or a mix of cheeses works wonderfully.
- Ensure your zucchini is well-drained to prevent soggy muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg