Description
Savory, cheesy muffins packed with zucchini that are moist, easy to make, and perfect for snacks or lunches.
Ingredients
- 2 medium zucchinis (about 2 cups grated)
- 2 large eggs
- 1/3 cup oil
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- Optional: 1/2 cup grated carrot or 1/3 cup diced bell pepper
- Optional: 1 tbsp Dijon mustard
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with grease or liners.
- Grate the zucchinis and lightly salt them. Let sit for 10 minutes, then squeeze out excess moisture.
- In one bowl, whisk the eggs, oil, and milk.
- In another bowl, mix the flour, baking powder, baking soda, salt, and pepper.
- Fold the drained zucchini and optional vegetables into the wet ingredients, then mix in the dry ingredients until just combined.
- Scoop the batter into the muffin tin and bake for 18–22 minutes or until a toothpick comes out clean.
- Cool on a rack for 10 minutes before removing.
Notes
Drain zucchini well to avoid soggy muffins. Use freshly grated cheese for better melting. Muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American