Cheesy Zucchini Muffins

Zucchini has surged in popularity over recent years, becoming a staple in healthy cooking and baking. This versatile vegetable is not only delicious but also serves as a fantastic ingredient for a variety of dishes, from savory stir-fries to baked goods. Among these culinary creations, Cheesy Zucchini Muffins stand out as a delightful option that marries taste with nutrition. These muffins are a perfect blend of savory cheese and tender zucchini, making them an appealing choice for breakfast, a snack, or even as a side dish during meals.

Discover the joy of baking with Cheesy Zucchini Muffins, a deliciously nutritious snack that cleverly incorporates zucchini for added health benefits. These muffins blend savory cheese with tender zucchini, making them perfect for breakfast, a quick snack, or even a side dish. Low in calories and packed with essential vitamins, zucchini enhances the flavor and moisture of every bite. Try your hand at this easy recipe and enjoy a guilt-free treat that everyone will love!

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Ingredients

2 medium zucchinis, finely grated (approximately 2 cups)

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 cup shredded sharp cheddar cheese

1/4 cup freshly grated Parmesan cheese

2 large eggs

1/3 cup milk (whole or 2% recommended)

1/4 cup extra virgin olive oil

1 tablespoon fresh parsley, finely chopped (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or greasing it generously with cooking spray to prevent sticking.

Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in the center of a clean kitchen towel. Twist the towel to squeeze out as much excess moisture as possible. This step is crucial to avoid soggy muffins. Set the drained zucchini aside.

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, sea salt, black pepper, and garlic powder. Whisk thoroughly until all the dry ingredients are well integrated and no lumps remain.

Incorporate the Cheeses: Carefully fold the shredded cheddar cheese and freshly grated Parmesan into the dry mixture. This will help to evenly distribute the cheeses throughout the batter.

Whisk Wet Ingredients: In a separate medium-sized bowl, beat together the eggs, milk, and olive oil until the mixture is smooth and well combined.

Combine the Mixtures: Gradually pour the wet mixture into the bowl containing the dry ingredients. Stir gently with a spatula or wooden spoon, mixing just until combined. Be careful not to overmix; a few lumps are okay.

Fold in the Zucchini: Gently add the drained zucchini and chopped parsley (if using) to the batter. Fold it in carefully to ensure the zucchini is evenly distributed without breaking down the mixture.

Fill the Muffin Tin: Use a spoon or an ice cream scoop to fill each muffin cup about two-thirds full with the batter. This will allow space for the muffins to rise as they bake.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when they turn golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Let the muffins cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. These muffins can be enjoyed warm, or at room temperature—perfect for breakfast or a snack!

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

- Presentation Tips: For an appealing presentation, serve the muffins on a beautiful platter, garnished with extra parsley leaves or a small bowl of additional shredded cheese on the side for dipping. Enjoy!