Description
Savory Parmesan Zucchini Muffins: A Veggie-Packed Snack or Side Dish
Ingredients
- 1 cup grated zucchini
- 1/2 cup grated carrots (optional)
- 1/2 cup chopped bell peppers (optional)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
1. Preheat the Oven: Start by preheating your oven to 375°F. Grease or line a 12-cup muffin tin to prevent the muffins from sticking.
2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, and grated Parmesan cheese.
3. Combine the Wet Ingredients: In a separate bowl, whisk the eggs, milk, and olive oil until well combined.
4. Bring it All Together: Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the grated zucchini (and any other veggies or cheese you’re using).
5. Bake the Muffins: 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.
6. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack. Serve the Parmesan Zucchini Muffins warm or at room temperature.
Notes
Squeeze the Zucchini Dry: Removing as much excess moisture from the grated zucchini is crucial for preventing a soggy muffin texture. Use a clean kitchen towel or paper towels to wring out the zucchini thoroughly.
Avoid Overmixing: Be careful not to overmix the batter, as this can result in tough, dense muffins. Stir the ingredients just until they’re combined.
Store Leftovers Properly: Keep any leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the muffins for up to 3 months.
Experiment with Flavors: Feel free to customize the muffins by adding your favorite herbs, spices, or even diced sun-dried tomatoes or olives for a Mediterranean twist.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg