Cheesy Zucchini Muffins

Why Make This Recipe

Cheesy Zucchini Muffins are a delightful way to enjoy vegetables in a tasty treat. These muffins are not only cheesy but also moist and flavorful. They are perfect for breakfast, a quick snack, or a side dish. Plus, they are an excellent way to use up any extra zucchinis you may have on hand. With their cheesy goodness and healthy ingredients, these muffins are sure to please anyone!

How to Make Cheesy Zucchini Muffins

Ingredients

• ½ tsp Garlic powder
• ½ tsp Onion powder
• 1 tbsp Fresh parsley, chopped
• 2 medium Zucchinis, grated
• 2 large Eggs
• 1 cup All-purpose flour
• 1 tsp Baking powder
• ½ tsp Baking soda
• ¼ tsp Black pepper
• 1 tsp Salt
• ¼ cup Olive oil
• ¼ cup Breadcrumbs
• ¼ cup Milk
• ¼ cup Mozzarella cheese, shredded
• ½ cup Grated Parmesan cheese

Directions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, mix the garlic powder, onion powder, parsley, flour, baking powder, baking soda, black pepper, and salt.
3. In another bowl, whisk the eggs, olive oil, milk, and grated cheeses together.
4. Grate the zucchini and squeeze out the excess moisture. Add the grated zucchini to the wet ingredients.
5. Combine the wet and dry ingredients until mixed, then fold in the breadcrumbs.
6. Fill the muffin cups with the mixture and bake for 20-25 minutes or until they turn golden brown.
7. Let the muffins cool slightly before serving.

How to Serve Cheesy Zucchini Muffins

Cheesy Zucchini Muffins can be served warm or at room temperature. They are great on their own, but you can also serve them with a side of marinara sauce for dipping if you like extra flavor. Enjoy them for breakfast, as a snack, or alongside your favorite meal!

How to Store Cheesy Zucchini Muffins

To store Cheesy Zucchini Muffins, let them cool completely and then place them in an airtight container. They can be kept at room temperature for about 2 days or in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Just wrap each muffin in plastic wrap and place them in a freezer bag for up to 3 months.

Tips to Make Cheesy Zucchini Muffins

• Make sure to squeeze out as much water from the grated zucchini as possible to prevent sogginess.
• Feel free to add extra spices or herbs to enhance the flavor.
• You can substitute different types of cheese based on your preference or what you have available.
• If you want a spicier kick, add some red pepper flakes to the dry ingredients.

Variation

You can easily adapt this recipe by adding ingredients like cooked bacon or chopped bell peppers for variety. For a vegetarian version, consider adding spinach or kale. Experimenting with different cheeses, like cheddar or feta, can also change the flavor profile.

FAQs

1. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

2. How can I make these muffins vegan?
To make them vegan, replace the eggs with flax eggs and use plant-based cheese and milk.

3. Can I prepare the batter ahead of time?
It’s best to bake the muffins right after preparing the batter for the best texture. However, you can prepare the dry and wet ingredients separately and mix them just before baking.