Savory Cheddar Zucchini Muffins
User Reviews
5
6 reviews
Excellent
Savory Cheddar Zucchini Muffins
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Herb, cheese, and zucchini packed muffins!
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Ingredients
- 2 cups flour 272 g
- 1 teaspoon baking powder 5 g
- 1/2 teaspoon baking soda 3 g
- 3/4 teaspoons salt 4 g, fine ground
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 egg
- 1 cup milk 2 %
- 1/4 cup olive oil
- 2 teaspoons lemon juice
- 1/4 cup Parmesan Cheese finely shredded, 1 oz
- 1 cup cheddar cheese finely shredded, 2.75 oz
- 1 cup zucchini 1 medium sized zucchini, 5.65 oz or 161 g, finely shredded
Instructions
- Preheat Oven: Preheat oven to 400 degrees F and grease a muffin tin and set aside.
- Dry Ingredients: In a medium-sized bowl add the flour, baking soda, baking powder, salt, basil, parsley, garlic powder, and onion powder. Whisk well.
- Wet Ingredients: In a large bowl, add the eggs, milk, olive oil, and lemon juice. Whisk well. Add cheese and mix well.
- Combine: Add the dry ingredients to the wet ingredients and give a quick mix. Add the zucchini, 1/3 at a time, mix, and another 1/3, mix, and then add the last bit of zucchini and mix until just combined. Overmixing can result in dense muffins.
- Bake: Bake at 400 degrees F for 5 minutes. Lower the heat to 350 degrees F and bake for another 12-13 minutes.
- Enjoy!
Equipments used:
Notes
- Storage
- Storage
- Fridge: Store in the fridge in an airtight container for up to 5 days.
- Freezer: Store in a freezer-safe container for up to 3 months.
- Substitutions
- Substitutions
- Flour: This recipe is also great with gluten-free flour. We always recommend using Bob's Red Mill 1:1 Gluten Free Flour.
- Cheese: White cheddar is also delicious and another hard cheese like Asiago or Romero is delicious.
- Dried Herbs: You can substitute 1 tablespoon of minced fresh basil and/or parsley for the 1 teaspoon dried.
- Olive Oil: You can also use butter or vegetable oil, but we like the flavor of olive oil for these savory muffins.
- Muffin Mixing Tips
- Muffin Mixing Tips
- We suggest using a spatula for gentle mixing and folding in of the dry ingredients into the wet. When adding the zucchini, add in 3 parts to ensure that the zucchini is well distributed throughout the dough, but that you don't overmix the dough because that can result in dense muffins.
- Using Oversized Zucchini
- Using Oversized Zucchini
- For this recipe, one medium sized zucchini (unpeeled) finely shredded is just about the 1 cup that you need. Now if you have some huge zucchini in your garden that you need to use, they will absolutely work great for this recipe, just shred the flesh of the zucchini but leave out the seeds. Our favorite recipe for these big zucchini is our Zucchini "Apple" Bars!
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.003g
(0%)
Cholesterol
41mg
(14%)
Sodium
341mg
(14%)
Potassium
104mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
205IU
(4%)
Vitamin C
2mg
(2%)
Calcium
147mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 341mg | 14% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 147mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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