Zucchini Herb Muffins
Elevate your savory snack game with these irresistible Zucchini Herb Muffins, a perfect blend of wholesome ingredients and fresh, aromatic herbs. Bursting with the flavors of parsley, dill, and chives, these tender muffins are made with shredded zucchini for moisture and a delightful hint of earthiness. Parmesan cheese adds a rich, savory touch, while olive oil keeps the texture beautifully light. Ready in just 40 minutes, these quick and easy muffins make a great grab-and-go breakfast, snack, or side dish. Perfectly seasoned with black pepper and a touch of salt, they pair wonderfully with soups, salads, or even your morning coffee. For best results, ensure the zucchini is well-drained to achieve a perfect fluffy texture. Bake these herby delights today and savor a fresh twist on classic comfort food!
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Recipe Information
Ingredients
- 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 Whole milk
- 0.25 cups Olive oil
- 0.5 cups Grated Parmesan cheese
- 1 cups Zucchini (shredded, excess moisture removed)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Fresh chives (chopped)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground black pepper.
In a separate bowl, beat the eggs lightly, then stir in the milk and olive oil until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated Parmesan cheese, shredded zucchini (squeezing out excess moisture beforehand), and the chopped parsley, dill, and chives.
Using a spoon or an ice cream scoop, evenly divide the batter among the 12 muffin cups, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 202.5 g | 74% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 12.1 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 745 mg | 57% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1326 mg | 28% | |
*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.
