How To Make Zucchini Cheese Muffin

Zucchini has become a vegetable that is versatile for many healthier substitution options. I love how this zucchini cheese muffin is easy to eat a lot of zucchini without the extra calories. This zucchini cheese muffin recipe by Ninik Becker is simple and can be done using one bowl. I love recipes that require mixing everything together because it’s easy and fewer dishes to wash. I wonder what these muffins taste like. I think it would be a great option for sweet desserts because it’s the shape of a muffin. However, this would be a savory muffin that would be served with a meal.

Ingredients:

• 1 medium zucchini, grated, without squeezing
• 1/4 of red capsicum, finely diced (optional)
• 1 cup grated cheese(s)
• 2 large eggs
• Salt & pepper to taste (more seasoning as you prefer)
• 1 cup all-purpose flour
• 1 tsp baking powder
• Butter to grease the muffin tin

Directions:

First, make sure to grate your zucchini. Then, in a mixing bowl, add eggs, salt, and pepper. Whisk until combined. Stir in the grated zucchini, red capsicum, and grated cheese. Lastly, add the flour and baking powder and mix well.

Then, grease the muffin tin with butter and spoon the zucchini mixture into the muffin pan until it’s almost full. Bake at 392F for 25 minutes.

Overall, I think these zucchini cheese muffins would taste good, and they’re healthy. I love how zucchini is easy to use for a lot of recipes too. Even though this recipe requires flour, I think it’s lower-carb, and would serve a great purpose as a healthier dinner roll. This is a great way to sneak in vegetables if someone in your household or friends struggle to eat them. Plus, you can treat this as a midday snack or breakfast muffin.