These zucchini muffins are an easy and quick muffin recipe you can make in the summer. It’s packed with nutritious veggies, which makes it the perfect option for a snack on the go, or to pack into lunch boxes. The Zucchini Bread Muffins are moist and fluffy, and savory in flavor. To make them, you only need a handful of pantry staples: zucchini, red pepper, eggs, cheese, flour, baking powder, and salt and pepper. Simply mix together your batter ingredients, pour into the molds and bake! These muffins are a variation of the classic zucchini bread, so can be served as a side, a snack, or even a quick light lunch. It’s a great way to eat more vegetables! So easy to make, everyone will love them!
First grate the zucchini and then combine with the remaining ingredients to form a batter. Pour the batter into muffins molds and bake until golden. Serve and enjoy!
– These muffins are healthy, thanks to all the veggies it contains. This makes them perfect for toddlers!
– You can use any other cheeses like feta, cheddar, or even ricotta.
– Experiment with other veggies too. Add grated carrots, corn, or even quinoa.
– You can also make sweet zucchini muffins: make a batter with ¾ cup flour, ½ cup sugar, ¼ tsp each baking powder, baking soda, ground cinnamon, and salt, 1 egg, ¼ cup canola oil, 1 cup grated zucchini, ½ cup walnuts, and ¼ cup cranberries or currants. To this batter, you can also add dried banana chips, chocolate chips, lemon extract, or even a chocolate drizzle.
– For a vegan and gluten-free muffin: combine dry ingredients (2 cups oat flour, ½ tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, ¼ tsp salt) with wet ingredients (1/4 cup melted coconut oil, ¼ cup coconut sugar, ¼ cup maple syrup, 1 ½ egg substitutes, 1 tsp vanilla extract). Add in 1 cup grated zucchini and 1 cup vegan chocolate chips.
– For great results, remove excess water from the grated zucchini—wring out the water by using a kitchen towel!
– To make perfectly sized muffins, use an ice cream scoop to measure out scoops.
Store at the zucchini bread muffins at room temperature in an airtight container for up to 5 days. You can also wrap them individually with plastic wrap.
These muffins can be frozen. Simply wrap the muffins with a few layers of plastic wrap. Freeze for up to 1 month. Allow thawing at room temperature, or in the fridge overnight.
In a bowl put two eggs, add salt and pepper and whisk it.
Grate the zucchini and put it into the bowl.
Add chopped red pepper and grated cheese.
Mix it and add flour and baking powder.
Mix it well and add it to a muffin pan.
Bake at 180°C for 25 minutes. Serve.
Serve at the muffins at room temperature or reheat in the microwave.