Cheesy Zucchini Muffins

Muffins have long been a beloved choice for both snacks and meals, offering an incredible versatility that makes them suitable for any time of day. Whether you prefer them sweet or savory, muffins can be adapted to fit various tastes and dietary preferences. Among the myriad of muffin recipes available, Cheesy Zucchini Muffins stand out as a particularly appealing option for both health-conscious eaters and cheese aficionados. These muffins are not only packed with flavor but also provide a creative way to incorporate more vegetables into your diet.

Looking for a tasty and nutritious snack? Try these Cheesy Zucchini Muffins! These delightful treats combine grated zucchini and a mix of sharp cheddar and Parmesan cheese, creating a savory muffin with a perfect balance of flavor and moisture. Easy to prepare, they make a fantastic breakfast, midday snack, or side dish. Plus, they’re a great way to sneak more veggies into your meals. Enjoy the heartwarming flavors and versatility of these delicious muffins!

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Ingredients

2 medium zucchinis, grated (about 2 cups)

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

2 large eggs

1/3 cup milk

1/4 cup olive oil

1 tbsp fresh parsley, chopped (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.

Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture to prevent soggy muffins. Set aside.

Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, black pepper, and garlic powder until well combined.

Combine Cheeses: Gently fold in the shredded cheddar and grated Parmesan into the dry mixture, ensuring the cheeses are evenly distributed.

Mix Wet Ingredients: In a separate bowl, whisk the eggs, milk, and olive oil until well combined.

Combine Mixtures: Slowly pour the wet ingredients into the dry ingredients, mixing just until incorporated. Avoid overmixing.

Fold in Zucchini: Gently fold the grated zucchini and chopped parsley (if using) into the batter, ensuring an even distribution.

Fill Muffin Tin: Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake: Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve: Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 muffins