Description

Parmesan Zucchini Muffins are a delightful and nutritious twist on the classic muffin. These savory bites combine the fresh flavors of zucchini with the rich, nutty taste of Parmesan cheese, creating a mouthwatering snack or side dish that’s sure to please.

Ingredients

Scale

2 cup grated zucchini (squeezed very dry)
1 cup shredded carrots (optional)
1/2 cup chopped bell pepper (optional)
2 large eggs
1/3 cup milk
1/4 cup olive oil
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella (optional)

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Instructions

Preheat oven to 375°F. Grease or line a 12-cup muffin tin.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, and Parmesan cheese.
In a separate bowl, whisk the eggs, milk, and olive oil until well combined.
Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the grated zucchini (and any other vegetables or cheese you’re using).
Spoon the batter into the prepared muffin cup, filling them about 3/4 full. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.

Notes

To ensure your muffins rise perfectly, be sure not to overmix the batter. Gently fold in the zucchini and other ingredients until just combined. It’s crucial to squeeze as much moisture as possible from the grated zucchini to prevent the muffins from becoming too dense or soggy.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 2g
Sodium: 200mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg