Parmesan Zucchini Muffins
These savory Parmesan Zucchini Muffins are moist, flavorful, and perfect for breakfast, brunch, or a light lunch. They’re packed with zucchini and cheese for a delicious and healthy treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 cup shredded zucchini, excess moisture squeezed out
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- In a separate bowl, whisk together the egg, milk, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the shredded zucchini, Parmesan cheese, and chives (if using).
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm with a dollop of cream cheese or a drizzle of olive oil for an extra touch of flavor.
Find it online: https://grilldrip.com/parmesan-zucchini-muffins/