zucchini muffin recipe

This easy Zucchini Muffin recipe takes 30 minutes to make. It is filled with grated zucchini, cheese, and onions, making it the perfect savory muffin recipe. The recipe doubles easily, and these zucchini muffins are perfect as a grab and go breakfast or lunch - no squeezing out zucchini required!

30 Minute Cheesy Zucchini Muffins

all-purpose flour

tsp (15 grams) baking powder

salt

black pepper

cheese

grated zucchini, skin

onion

milk (I used full fat, use whatever is

eggs

Flaky salt and pepper

Preheat your oven to 220°c / 430°f bake. Line 7 cups of a muffin tin with liners (I made my own with 14cm / 5.5" squares of baking paper), or lightly grease. I arrange my muffins with spaces between if possible to allow for more even baking. 

Combine the flour, baking powder, salt, and pepper in a large bowl. Mix to combine, then add the cheese and stir to incorporate.

In a separate medium sized bowl, combine the grated zucchini, onion, milk, and eggs, and mix well together. 

Add the wet ingredients to the dry ingredients and mix until only just combined - do not over mix. 

Divide the mixture between the muffin cups (about half a cup per muffin), and sprinkle with flaky salt and extra pepper if you like. 

Bake the muffins for 13-17 minutes, until lightly golden brown, and they spring back when gently poked with a finger. 

Remove from the oven and allow to cool on a rack before removing from the pan and leaving to cool completely. 

Serve warm or at room temperature. Store leftovers either lightly covered or in an airtight container at room temperature. Leftovers are best lightly toasted or warmed up in the microwave before serving.

These are so delicious!!! I couldn't stop eating them. I made some in mini muffin tins and were a lovely quick snack. I highly recommend making a double batch like I did.

Loved this receipe. Simple and delicious.

https://content.jwplatform.com/videos/IZ0khtRy.mp4

Parchment Paper muffin pan liners are quick and easy to make. They can be made by cutting a square of parchment paper into squares to make bakery style muffins!

How to make Parchment Paper Muffin Liners

Moist and flavorful, these healthy zucchini muffins are a delicious breakfast or snack! Make them when you have lots of garden zucchini on hand, or whenever you&#39;re craving a tasty, wholesome treat.

Zucchini Muffins

all-purpose flour (spooned and leveled)

flour

almond flour (spooned and leveled)

aluminum-free baking powder

cinnamon

nutmeg

sea salt

almond milk

olive oil

cane sugar

vanilla extract

zucchini (no need

walnuts

Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray.

In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.

In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.

Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.

Moist, fluffy, and packed with zucchini, these Sourdough Zucchini Muffins are a quick and easy way to use up extra sourdough discard. Made in one bowl with simple ingredients, they’re perfect for breakfast, snack time, or stashing in the freezer.

Sourdough Zucchini Muffins

zucchini,

all-purpose flour (about 1 1/3 cup, see recipe notes)

granulated sugar (heaping 1/3 cup)

brown sugar (about 1/3 cup)

baking powder (about 1 teaspoon)

baking soda (about 1/2 teaspoon)

salt (about 3/4 teaspoon)

ground cinnamon (about 1 teaspoon)

allspice (about 1/2 teaspoon)

sourdough discard (scant 1/2 cup)

liquid coconut oil

eggs (about 100 grams)

Greek yogurt (scant 1/3 cup)

milk, whole or 2% (about 2.5 Tablespoons)

Preheat oven to 425ºF and prepare a 12-cup muffin tin with paper liners or spray with cooking spray. 

Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini until you have 200 grams. Wring out excess moisture by squeezing the shredded zucchini over the sink, once or twice, allowing the liquid to drain away.

To a bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir together with a fork until fluffy and combined. Add the zucchini and stir until the zucchini is spread throughout the dry mixture and thoroughly combined.

To a liquid measuring cup, combine sourdough discard, eggs, oil, Greek yogurt and milk. Whisk together until completely combined. Discard can be used straight from the fridge cold or room temperature.

Pour the discard mixture into the flour mixture and mix together with a fork or spoon until just combined. Scoop zucchini muffin batter into the wells of the muffin tin, filling them about 2/3 to 3/4 of the way full.

Bake for 5 minutes at 425ºF. After 5 minutes reduce the temperature to 350ºF. Bake for 12-14 minutes. The zucchini muffins are ready when they have domed and baked all the way through. The tops of the muffins should spring back when gently touched and a toothpick inserted into the center of the muffin will come out clean.

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30 Minute Cheesy Zucchini Muffins

Zucchini Muffins

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Top 3 zucchini muffin recipe recipes from across the web

The most viewed zucchini muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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30 Minute Cheesy Zucchini Muffins

Zucchini Muffins

Sourdough Zucchini Muffins

The most viewed zucchini muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine