Description
Tasty Veggie Parmesan Zucchini Muffins are a delightful blend of fresh zucchini and savory Parmesan cheese, offering a delicious way to sneak veggies into your diet. These moist, fluffy muffins make for a perfect breakfast treat or nutritious snack that’s sure to please the whole family. Enjoy them warm, fresh from the oven, or store them for a quick grab-and-go option throughout the week!
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 cup all-purpose flour (or whole wheat flour)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup olive oil
- 2 large eggs
- 1 tsp baking powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with nonstick spray or liners.
- In a large bowl, whisk together the eggs and olive oil until well combined. Stir in the grated zucchini.
- In another bowl, mix the flour, baking powder, garlic powder, salt, and pepper until evenly blended.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated Parmesan cheese.
- Fill each muffin cup about two-thirds full and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (approx. 60g)
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: - Squeeze excess moisture from the grated zucchini for optimal texture.- Customize by adding herbs like basil or different cheeses such as cheddar.- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for one week.