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Tasty Veggie Parmesan Zucchini Muffins

Soft, savory zucchini muffins 🥒🧀 loaded with fresh vegetables and parmesan cheese. Perfect for breakfast, snack time, or lunchboxes!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Lunch, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Muffin Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder optional
  • 1 cup grated zucchini squeezed of excess moisture
  • 1/2 cup shredded parmesan cheese
  • 2 large eggs
  • 1/4 cup olive oil
  • 1/4 cup milk
  • 1 tsp dried Italian herbs optional

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and garlic powder.
  3. In a separate bowl, beat eggs with olive oil and milk. Stir in grated zucchini, parmesan cheese, and dried herbs.
  4. Fold the wet ingredients into the dry until just combined. Avoid overmixing to keep muffins tender.
  5. Spoon batter evenly into prepared muffin tin. Bake 22-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Perfect for a savory breakfast or a healthy snack 🥒🧀. Save this recipe on Pinterest for easy meal prep ideas! 📌