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Parmesan Zucchini Muffins

Close-up of golden brown Parmesan Zucchini Muffins cooling on a wire rack.
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Savory muffins with zucchini and Parmesan cheese.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
  3. In a separate bowl, whisk together the eggs, vegetable oil, and milk.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and Parmesan cheese.
  6. Divide the batter evenly among the prepared muffin cups.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure you squeeze as much moisture as possible from the grated zucchini for best results.
  • You can add other herbs like chives or parsley for extra flavor.

Nutrition

Keywords: Parmesan zucchini muffins, savory muffins, zucchini bread, cheese muffins, quick bread, easy baking

Find it online: https://www.meltitclean.com/parmesan-zucchini-muffins/