Savory Zucchini Cheese Muffins

The trend of incorporating vegetables into baked goods has gained significant popularity in recent years, and for good reason. Savory Zucchini Cheese Muffins not only provide a delicious taste but also offer various health benefits. Zucchini, in particular, is a nutritional powerhouse, being low in calories yet rich in essential vitamins and minerals. It adds moisture to the muffins, ensuring they remain soft and fluffy while also introducing a subtle flavor that compliments the richness of cheese.

Discover the delightful world of Savory Zucchini Cheese Muffins! These muffins are a perfect way to sneak more vegetables into your diet while enjoying a rich, cheesy flavor. Packed with nutritious zucchini and enhanced by cheddar and Parmesan, they make a fantastic snack, breakfast, or side dish. Easy to prepare and incredibly versatile, learn how to whip up a batch and explore variations to keep your meals exciting. Embrace healthier eating without compromising taste with this delicious recipe!

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Ingredients

1 medium zucchini (approximately 1 cup when grated)

1 cup all-purpose flour

1/2 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

2 large eggs

1/4 cup olive oil

1/2 cup milk

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for heat)

Fresh chopped herbs (such as chives or parsley) for garnish

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray.

Prepare the Zucchini: Grate the zucchini using a box grater until you have about 1 cup. Place the grated zucchini into a clean kitchen towel or cheesecloth and twist to squeeze out excess moisture. This step is crucial to avoid soggy muffins.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Ensure the mixture is well combined for even flavor distribution.

Combine Wet Ingredients: In a separate bowl, crack the eggs and beat them until fluffy. Add in the olive oil and milk, whisking together until the mixture is smooth and homogenous.

Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixtures together until just combined—be careful not to overmix, as this can lead to dense muffins.

Add Zucchini and Cheese: Fold in the squeezed zucchini, shredded cheddar cheese, and grated Parmesan cheese. Ensure that the zucchini and cheeses are evenly distributed throughout the batter.

Fill Muffin Tins: Using a spoon or ice cream scoop, divide the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow for rising.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins should turn a lovely golden brown, and a toothpick inserted into the center should come out clean.

Cool and Enjoy: Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. After that, transfer the muffins to a wire rack to cool completely. For an added touch, garnish with fresh chopped herbs.

Serve Warm: These savory muffins are delightful when served warm or at room temperature and make for a fantastic snack or side dish.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins