Description
Zucchini Cheese Muffins are a savory and nutritious snack, perfect for any meal. Made with fresh zucchini and cheese, these muffins offer a delicious alternative to sweet treats and are easily customizable to suit gluten-free and low-carb diets.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 cups all-purpose flour (substitute with a gluten-free blend if needed)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Optional: 1/4 cup chopped herbs (basil, parsley), 1/4 cup diced ham or bacon
Instructions
- Preparation:
- Preheat oven to 350°F (175°C).
- Grease or line a muffin tin.
- Mixing the Batter:
- Grate the zucchini and squeeze out excess moisture.
- In a large bowl, combine flour, baking powder, salt, pepper, and garlic powder.
- In another bowl, whisk together eggs, oil, and milk.
- Gradually mix wet ingredients into dry ingredients until just combined.
- Fold in grated zucchini and shredded cheese.
- Baking:
- Spoon batter into muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- To make gluten-free: Use a gluten-free flour blend and add 1/2 tsp xanthan gum if needed.
- For a low-carb version: Substitute flour with almond flour or coconut flour, adjusting liquid ingredients as necessary.
- Optional ingredients like chopped herbs and diced ham can be added for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: American