zucchini muffins

Zucchini Muffins are a delightful way to enjoy a moist, slightly sweet treat while sneaking in some veggies. These muffins are perfect for breakfast, a quick snack, or even dessert. They have a tender crumb, a hint of cinnamon, and just the right amount of sweetness. Plus, they’re a great way to use up extra zucchini from your garden!

⏱ Time:

Prep: 10 minutes

Cook: 20–25 minutes

Total: 30–35 minutes

Ingredients

1 medium zucchini, grated (about 300g)

Salt, to taste

Olive oil, as needed

Ground black pepper, to taste

Dried garlic, to taste

1/2 cup tomato puree

40g Parmesan cheese, grated

Fresh basil, to taste

3 tablespoons Greek yogurt or sour cream

1 large egg

3 tablespoons all-purpose flour

Silicone muffin molds

Optional: Olive oil spray, for greasing

Directions

1. Preheat the oven to 350°F (180°C) and grease the muffin molds with olive oil spray.

2. In a mixing bowl, combine the grated zucchini, salt, olive oil, black pepper, dried garlic, tomato puree, Parmesan cheese, basil, Greek yogurt, egg, and flour. Mix well until all ingredients are fully incorporated.

3. Spoon the mixture into the greased muffin molds, filling each mold about 3/4 full.

4. Bake in the preheated oven for 25-30 minutes, or until the muffins are set and lightly golden on top.

5. Remove from the oven and allow to cool slightly before serving. Enjoy these delicious zucchini muffins warm or at room temperature!

Tips

You can customize these muffins by adding your favorite herbs or spices to the batter.

Feel free to top the muffins with additional Parmesan cheese before baking for a cheesy crust.

These muffins can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Q&A

❓ Do I need to peel the zucchini?
No, the skin is thin and adds extra nutrients and color to the muffins. Just wash and grate it!

❓ Should I squeeze out the excess moisture from the zucchini?
It depends on the recipe. If the batter seems too wet, lightly pat the grated zucchini with a paper towel, but don’t wring it out completely—moisture helps keep the muffins tender.

❓ Can I make these muffins healthier?
Yes! Try using whole wheat flour instead of all-purpose flour, honey or maple syrup instead of sugar, and Greek yogurt or applesauce instead of oil.

❓ How do I prevent dense muffins?
Don’t overmix the batter! Stir just until combined to keep the muffins light and fluffy.

❓ Can I add mix-ins?
Absolutely! Try nuts, chocolate chips, raisins, or shredded coconut for extra flavor and texture.

❓ How do I store zucchini muffins?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for a week. They also freeze well for up to 3 months!