These easy cheesy zucchini muffins are moist and delicious, packed with shredded zucchini and gooey cheese. They make a great snack or side dish for any meal!
I love popping them in my lunch box for a tasty treat. Plus, they’re a sneaky way to add some veggies into your day. Who doesn’t love a cheesy muffin? 🥒🧀
Key Ingredients & Substitutions
Zucchinis: These are the star of the show! Look for firm, shiny zucchinis. If you can’t find them, yellow squash works too—same great texture and flavor!
Cheese: Mozzarella is my go-to for that melty goodness, but feel free to mix it up! Cheddar, gouda, or even feta could add a delightful twist.
Eggs: Eggs help bind everything together. If you’re looking for a vegan substitute, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce.
Fresh Herbs: I love using parsley and dill, which add freshness. If you don’t have these, dried herbs like oregano or Italian seasoning can work too; just reduce the amount to about 1 teaspoon.
How Do I Stop My Muffins from Being Watery?
Moisture from the zucchini can make muffins soggy if not handled well. Here’s how to avoid that:
- Shred the zucchini and then press it in a clean kitchen towel or cheesecloth to remove excess liquid. This step is key!
- Using the right amount of flour can help give structure. If you skip it, your muffins might be softer but still tasty!
With these tips, you’ll have delicious, cheesy zucchini muffins that are the perfect balance of moist and firm! Enjoy baking! 🧁
Easy Cheesy Zucchini Muffins Recipe
Ingredients You’ll Need:
- 2 medium zucchinis, shredded
- 1 red bell pepper, finely diced
- 1 cup shredded mozzarella cheese (or your favorite cheese)
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped fresh herbs (such as parsley and dill)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour (optional, for structure)
- Olive oil or non-stick spray (for greasing muffin tin)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and another 20 to 25 minutes for baking. The total time is around 40 minutes. So, in no time, you’ll have warm, cheesy muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, your muffins will bake evenly and come out perfectly fluffy!
2. Prepare the Zucchini:
Grate the zucchinis using a grater. Once grated, place them in a clean kitchen towel and squeeze out as much excess moisture as you can. This step is super important to avoid soggy muffins!
3. Mix the Ingredients:
In a large bowl, mix together the shredded zucchini, finely diced red bell pepper, shredded mozzarella, grated Parmesan, chopped herbs, and minced garlic. Combine them well so that all the flavors meld together beautifully.
4. Add Eggs and Seasoning:
Crack the two eggs into the mixture and stir everything together until it’s well combined. If you’re using flour for extra structure, add it now and mix thoroughly. Season with salt and pepper based on your taste!
5. Spoon into Muffin Tin:
Take the mixture and spoon it evenly into a greased muffin tin. Remember to pack it gently but not too tightly; this helps them rise nicely while baking.
6. Bake the Muffins:
Pop the muffin tin into the oven and bake for 20 to 25 minutes, or until the tops are golden brown, and a toothpick inserted into the center comes out clean. Yum!
7. Cool and Serve:
Let the muffins cool in the tin for a few minutes, then carefully remove them. Enjoy these cheesy zucchini muffins warm or at room temperature. They make a perfect snack or side dish!
Enjoy your cheesy zucchini muffins that are moist, packed with fresh veggies, and bursting with rich cheese flavor! Happy baking! 🧀🥒
FAQ for Easy Cheesy Zucchini Muffins
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to get creative. Shredded carrots, grated sweet potatoes, or even finely chopped spinach can be great additions or substitutes. Just make sure to squeeze out excess moisture, especially if using watery veggies.
Can I Make These Muffins Gluten-Free?
Yes! Simply swap out the all-purpose flour for a gluten-free flour blend or almond flour. Keep in mind that the texture might be slightly different, but they should still turn out delicious!
How to Store Leftovers?
Store any leftover muffins in an airtight container in the fridge for up to 3 days. You can also freeze them! Just place them in a freezer-safe bag or container and they’ll stay good for about 3 months. Thaw in the refrigerator before reheating.
Can I Add More Cheese?
Of course! If you’re a cheese lover, feel free to add more cheese to the mixture or use a mix of different cheeses for variety. Just be cautious not to add too much extra moisture.
