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Delicious veggie parmesan zucchini muffins, baked and golden brown.

Tasty Veggie Parmesan Zucchini Muffins

These savory muffins are packed with wholesome vegetables and rich Parmesan cheese, making them a delicious and healthy snack or breakfast option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
Wet Ingredients
  • 2 Large eggs
  • 0.5 cup Milk
  • 0.25 cup Olive oil
Veggies & Cheese
  • 1.5 cups Shredded zucchini
  • 0.5 cup Grated Parmesan cheese
  • 0.5 cup Diced red bell pepper
  • 0.25 cup Chopped green onion

Equipment

  • Muffin tin
  • Mixing bowls
  • Grater
  • Measuring cups and spoons
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it thoroughly.
Combine Dry Ingredients
  1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
Combine Wet Ingredients
  1. In a separate medium bowl, whisk the eggs, milk, and olive oil until smooth.
Mix Batters
  1. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined; be careful not to overmix.
Add Inclusions
  1. Gently fold in the shredded zucchini, grated Parmesan cheese, diced red bell pepper, and chopped green onion until evenly distributed.
Bake Muffins
  1. Divide the batter evenly among the 12 muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Notes

These savory muffins are perfect for a quick breakfast, snack, or even a lunchbox item. They can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.