Description
These Parmesan Zucchini Muffins are cheesy, savory, and perfect for breakfast, snacks, or brunch. Quick to make and adaptable, they are a delicious way to incorporate veggies into your diet.
Ingredients
- 1 cup grated zucchini
- 1/2 cup shredded carrots (optional)
- 1/2 cup chopped bell pepper (optional)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional)
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Instructions
- 1. Preheat your oven to 375°F and grease or line a 12-cup muffin tin.
- 2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, and grated Parmesan cheese.
- 3. In a separate bowl, whisk the eggs, milk, and olive oil until combined.
- 4. Gently fold the wet ingredients into the dry ingredients, then fold in the grated zucchini and any other optional ingredients.
- 5. Spoon the batter into the muffin cups, filling them about 3/4 full. Bake for 18 to 22 minutes, or until the tops are golden and a toothpick comes out clean.
- 6. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.