Zucchini Muffins 😋
Ready in just 20 minutes and perfect for dinner! 😍 Delicious both warm and cold, these savory muffins are a family favorite. They’re fluffy on the inside, slightly crispy on the outside, and packed with tender zucchini flavor. A great way to sneak in veggies for kids or enjoy a quick, wholesome bite.
Ingredients
- 1 medium zucchini, grated (about 1 cup, squeezed to remove excess moisture)
- 2 large eggs
- 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/4 cup milk
- 1/2 cup all-purpose flour (or whole wheat)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (plus extra for greasing)
- Optional: 1 tbsp chopped fresh herbs (parsley, dill, chives)
Instructions
- Prep the Oven & Pan – Preheat oven to 180°C (350°F). Grease or line a muffin tin.
- Prepare Zucchini – Grate zucchini and squeeze out excess water using a clean towel or paper towel.
- Mix Wet Ingredients – In a bowl, whisk eggs, milk, olive oil, and cheese.
- Combine Dry Ingredients – In another bowl, mix flour, baking powder, baking soda, salt, and pepper.
- Mix Together – Fold the wet mixture into the dry, then add grated zucchini and herbs. Stir gently until just combined.
- Bake – Spoon batter evenly into muffin cups. Bake for 15–18 minutes, until golden and firm.
- Cool & Serve – Let them cool slightly before removing. Enjoy warm or cold!
Notes
- Make sure zucchini is well-drained to avoid soggy muffins.
- You can swap cheese for feta or parmesan for extra flavor.
- Perfect for lunchboxes or as a side dish for soups and salads.
Tips
- Extra Protein: Add cooked diced chicken or turkey.
- Spice It Up: Add chili flakes or smoked paprika.
- Make It Gluten-Free: Use almond or oat flour instead of wheat flour.
Servings
Makes 8–10 muffins
Nutritional Info (per muffin, approx.)
- Calories: 95 kcal
- Protein: 4 g
- Carbs: 8 g
- Fat: 5 g
- Fiber: 1 g
- Sugar: 1 g
Benefits
- Rich in Vitamins & Minerals from zucchini (vitamin C, potassium, antioxidants).
- Low in Calories yet filling, perfect for healthy snacking.
- Kid-Friendly way to add veggies to meals.
- Quick & Easy — ready in under 20 minutes.
Q & A
Q: Can I freeze zucchini muffins?
A: Yes! Cool completely, wrap individually, and freeze up to 2 months. Reheat in the oven or microwave.
Q: Can I make them dairy-free?
A: Swap cheese for a dairy-free alternative and use almond or oat milk.
Q: Why do my muffins turn out soggy?
A: Too much zucchini water — always squeeze it out well before adding to batter.
Q: Can I make them sweeter?
A: Yes, reduce salt, add 1–2 tbsp sugar or honey, and use cinnamon or nutmeg for a sweet twist.