Description
Savory muffins that are moist, cheesy, and packed with grated zucchini, perfect for snacks or lunches.
Ingredients
- 1 medium zucchini (about 1 to 1¼ cups grated)
- 2 eggs
- â…“ cup vegetable oil (or melted butter)
- ½ cup milk or buttermilk
- 1 cup grated sharp cheddar cheese
- ¼ cup finely grated carrot (optional)
- 2 tablespoons chopped onion (optional)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it or lining it with paper cups.
- Grate the zucchini and squeeze in a clean kitchen towel to remove excess moisture.
- In a bowl, whisk together the eggs, vegetable oil, and milk or buttermilk.
- Stir in the grated cheddar cheese, drained zucchini, carrot, and onion if using.
- In another bowl, combine the flour, baking powder, baking soda, salt, and black pepper.
- Fold the wet mixture into the dry ingredients until just combined; do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20–25 minutes or until the tops are golden and a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
For best results, squeeze the zucchini well to avoid soggy muffins. Freshly shredded cheese yields the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American