Zucchini muffins with cheese

Ingredients

Main Ingredients

170 grams (6.00 ounces) zucchini

200 grams (7.05 ounces) flour

3 large eggs

120 grams (4.25 ounces) hard cheese

2 large garlic cloves

100 milliliters (3.40 fluid ounces) milk

70 milliliters (2.40 fluid ounces) vegetable oil

1 teaspoon baking powder

Salt to taste

Pepper to taste

Instructions

Step 1

Zucchini muffins with cheese are delicious and easy to cook. They can easily replace bread at your dinner table.

Step 2

1. Grate the zucchini on a coarse grater, add a little salt, and let it sit for 10 minutes. Then squeeze out the excess liquid using a colander. This helps remove excess moisture and prevents the muffins from being too wet.

Step 3

2. Grate the cheese using a coarse or medium grater. Finely chop the garlic. Ensure uniform sizes for even cooking.

Step 4

3. Mix the zucchini with milk, eggs, oil, cheese, garlic, and pepper. Add salt if needed and whisk the mixture together until combined. Whisk thoroughly to ensure the ingredients are well-blended for a smooth texture.

Step 5

4. Sift the flour and baking powder into the zucchini mixture and fold until just combined. Sifting the flour and baking powder prevents lumps and ensures a lighter texture.

Step 6

5. Divide the mixture into muffin molds, ideally 100 milliliters (3.40 fluid ounces) aluminum foil molds, filling almost to the top while leaving about 5 millimeters (0.2 inches) free. Grease the molds with butter beforehand for easy removal.

Step 7

6. Bake in a preheated oven at 180°C (356°F) for 30-40 minutes. Let the muffins cool for 15-20 minutes before removing them from the molds. Allowing them to cool helps maintain their structure.

Step 8

7. Enjoy your seven delicious zucchini muffins with cheese! Bon appétit!

Servings

Picture this: A warm, cheesy zucchini muffin cozied up against a steaming bowl of soup. It’s lunchtime perfection! Or maybe you’re hosting a brunch? These muffins are excellent companions to scrambled eggs or a fresh, crisp salad. Feeling fancy? Slice them open and spread a little herb butter or cream cheese inside—they're versatile enough to add a gourmet touch to any meal. Don't forget, they travel well too. Pop them into a lunchbox for a tasty workday treat or take them along to your next picnic—they're sure to impress.

Equipment

Grater

A coarse grater will give you perfect zucchini shreds and cheese. Make sure to use a medium grater for a different cheese texture, if desired.

Mixing Bowls

Have a couple of mixing bowls on hand, one for dry ingredients and another for wet. This makes combining everything a breeze.

Colander

A colander helps drain the zucchini to ensure your muffins aren't too soggy.

Whisk

Use a whisk to combine the wet and dry ingredients smoothly without overworking the batter.

Muffin Molds

Aluminum foil molds are recommended for easy removal of the muffins. Grease them with butter or oil to prevent sticking.

Oven

Preheat your oven to 180°C (356°F) to ensure even baking. A reliable oven thermometer can help maintain the right temperature.

Variations

For our gluten-free friends, substitute regular flour with a 1:1 gluten-free baking blend. You’ll still get that fluffy, delicious texture! If you're going vegan, replace the eggs with a flaxseed or chia egg (1 tbsp ground flaxseeds or chia seeds mixed with 3 tbsp water equals one egg), swap in plant-based milk like almond or soy, use vegan cheese, and opt for vegetable oil or margarine.

Faq

What can I substitute if I don't have zucchini?
You can use grated carrots or even spinach for a different but equally delicious version.
Do I have to squeeze the zucchini?
Yes, squeezing out the juice is essential to avoid a watery batter and ensure your muffins are perfectly moist.
Can I use different types of cheese?
Definitely! Feel free to experiment with Parmesan, Gouda, or any cheese that melts well.
How long do these muffins keep?
These muffins are best enjoyed fresh, but they will keep well in an airtight container for up to three days.
Can I freeze these muffins?
Yes, you can freeze them! Just wrap them securely and store in a freezer-safe container for up to three months. Thaw and reheat as needed.
How can I make my muffins more moist?
Ensure you don't overmix the batter and consider adding a dollop of yogurt or sour cream for an extra moisture boost.