Parmesan Zucchini Muffins
These savory Parmesan Zucchini Muffins are a delightful way to use up that summer zucchini! They’re moist, flavorful, and perfect for breakfast, brunch, or a quick snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded zucchini, squeezed dry
- ½ cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- ½ cup milk
- ¼ cup olive oil
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- In a separate bowl, combine the zucchini, Parmesan cheese, eggs, milk, and olive oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chives, if using.
- Fill each muffin cup about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm with a dollop of cream cheese or a drizzle of olive oil. You can also add a pinch of red pepper flakes for a little heat.
Find it online: https://cubaqueen.com/parmesan-zucchini-muffins/