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Zucchini is a wonderfully versatile vegetable that often graces our plates in the form of sweet baked goods like bread and cakes. However, it shines just as brightly in savory recipes, offering a unique texture and flavor profile that can elevate various dishes. Savory Zucchini Muffins are an excellent way to incorporate this nutritious ingredient into your diet while providing a delicious and hearty option for any meal. Whether you are in search of a nutritious snack, a side dish to accompany your main course, or a unique breakfast alternative, these muffins promise to deliver a delightful experience packed with wholesome goodness.

Savory Zucchini Muffins

Savory Zucchini Muffins are a delicious and nutritious way to incorporate zucchini into your diet. Perfect for breakfast, snacks, or as a side dish, these muffins combine the moisture and health benefits of zucchini with flavorful seasonings and cheese. Discover the essential ingredients, preparation tips, and baking techniques to create your own batch at home. Enjoy them warm, toasted, or paired with your favorite dip, and elevate your culinary experience with this versatile recipe!
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Ingredients
  

2 medium zucchinis, grated (approximately 2 cups)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried oregano

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

1/2 cup shredded sharp cheddar cheese

2 large eggs, lightly beaten

1/3 cup olive oil

1/4 cup milk (or plant-based milk)

2 tablespoons honey or maple syrup (optional, for a hint of sweetness)

Fresh herbs (e.g., basil or parsley, for garnish)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray for easy removal.

    Prepare the Zucchini: Grate the zucchinis into a bowl. If the grated zucchini is excessively watery, use a clean kitchen towel or paper towel to squeeze out any surplus moisture. Set the resolved zucchini aside to incorporate later.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, garlic powder, onion powder, dried oregano, and black pepper. Ensure that all dry ingredients are well combined for a uniform batter.

        Add Cheese: Stir in the grated Parmesan cheese and shredded sharp cheddar cheese into the dry mixture, distributing the cheese evenly throughout this blend.

          Combine Wet Ingredients: In a separate bowl, whisk together the lightly beaten eggs, olive oil, milk, and honey or maple syrup (if you’re opting for a touch of sweetness). Ensure that this mixture is smooth and well-mixed.

            Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently fold together until just combined. Add the prepared grated zucchini, folding it into the batter. Be cautious not to overmix; it’s okay to have a few lumps in the batter.

              Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.

                Bake: Insert the muffin tin into the preheated oven and bake for 18-20 minutes. The muffins are done when a toothpick inserted in the center comes out clean and the tops are a beautiful golden brown.

                  Cool and Serve: Let the muffins cool in the tin for around 5 minutes before transferring them to a wire rack. Optionally, garnish with fresh herbs like basil or parsley for an aromatic touch. Enjoy these delicious muffins warm or at room temperature!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins