Description
Delight in these moist and savory Zucchini Cheese Muffins, packed with zucchini, cheddar, and Parmesan. Perfect for breakfast, snacks, or a delicious side dish, these muffins are easy to make and customizable for any occasion!
Ingredients
- 2 cups grated zucchini (about 2 medium zucchini)
- 2 cups all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 cup olive oil
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Prepare Zucchini: Grate zucchini, place in a kitchen towel, and squeeze out excess moisture.
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using).
- Mix Wet Ingredients: In another bowl, whisk eggs, milk, and olive oil until smooth.
- Combine Ingredients: Add wet ingredients to dry ingredients, mix until just combined. Fold in zucchini, cheddar, Parmesan, and optional herbs.
- Fill Muffin Tin: Divide batter evenly into prepared muffin cups, filling each 3/4 full.
- Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure you squeeze out excess moisture from zucchini to prevent soggy muffins.
- For added flavor, swap herbs or try different cheeses like gouda or feta.
- These muffins are freezer-friendly—perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Side Dish
- Method: Baking
- Cuisine: American
