Zucchini Basil Muffins
Start your day or elevate your snack game with these savory Zucchini Basil Muffins, a delightful twist on classic baked goods. Packed with grated zucchini, fresh basil, and a duo of Parmesan and mozzarella cheeses, these muffins offer a soft and moist texture with bursts of herbaceous and cheesy goodness in every bite. Perfectly seasoned with a touch of black pepper, these muffins are a balanced blend of wholesome ingredients like olive oil and Greek yogurt, making them rich yet light. Quick and easy to whip up in just 35 minutes, they’re ideal for meal prep, a grab-and-go breakfast, or as a charming addition to brunch spreads. Whether served warm or at room temperature, these muffins are a delicious way to enjoy the natural flavors of summer zucchini all year round.
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Recipe Information
Ingredients
- 1 medium-sized (grated) Zucchini
- 10 leaves (chopped) Fresh basil leaves
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 Large eggs
- 0.5 cups Olive oil
- 0.5 cups Plain Greek yogurt
- 0.5 cups Grated Parmesan cheese
- 0.5 cups Shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or paper towels, wring out the excess moisture, and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground black pepper until evenly combined.
In a separate bowl, beat the eggs, then add the olive oil and yogurt. Mix until smooth and creamy.
Fold the wet ingredients into the dry ingredients. Stir until just combined; do not over-mix as this can make the muffins dense.
Gently fold in the grated zucchini, chopped basil, Parmesan cheese, and shredded mozzarella cheese until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 5385 mg | 234% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 15.3 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1107 mg | 85% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
