🧀🥒 Zucchini Cheese Muffins
🧾 Ingredients
Vegetables
- 1 medium zucchini, grated
- ½ teaspoon salt (for draining zucchini)
Dry ingredients
- 1½ cups (190 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
Wet ingredients
- 2 large eggs
- ⅓ cup (80 ml) milk
- ⅓ cup (80 ml) vegetable oil or melted butter
Cheese & extras
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons chopped spring onions or parsley (optional)
🥣 Instructions
1. Prep zucchini
- Grate zucchini
- Sprinkle with salt and let sit 10 minutes
- Squeeze out excess water using a clean cloth or paper towel
(This step keeps muffins fluffy, not soggy.)
2. Mix dry ingredients
In a bowl, combine:
- Flour, baking powder, baking soda, pepper, garlic powder
3. Mix wet ingredients
In another bowl, whisk:
- Eggs, milk, and oil until smooth
4. Combine
- Add wet mixture into dry ingredients
- Stir gently until just combined (don’t overmix)
5. Add fillings
- Fold in zucchini, cheese, and herbs
6. Bake
- Preheat oven to 180°C (350°F)
- Line or grease muffin tray
- Fill each cup ¾ full
- Bake for 18–22 minutes until golden and firm
❄️ Cool & Serve
- Cool for 5–10 minutes before removing
- Serve warm or at room temperature
💡 Tips
- Remove zucchini moisture well for best texture
- Add extra cheese on top for a crispy golden crust
- Don’t overmix batter—keeps muffins soft
- Use sharp cheddar for stronger flavor
🧀 Variations
- Add cooked chicken or turkey for protein
- Add corn kernels for sweetness
- Make mini muffins for kids
- Add chili flakes for a spicy version