Lunchbox Zucchini Muffins

When it comes to baked goods, muffins are a perennial favorite, effortlessly combining convenience and satisfaction. But while most people gravitate toward sweet varieties like blueberry or banana, have you ever considered the delightful possibilities of savory muffins? Enter the Savory Sunshine Zucchini Muffins, a recipe that not only tantalizes the taste buds but also offers a healthy twist by incorporating nutrient-rich vegetables. These muffins stand out with their moist texture, herbaceous flavors, and cheesy goodness, making them perfect for breakfast, snacks, or even as a side dish to your favorite meal.

Discover a delicious twist on traditional muffins with these Savory Sunshine Zucchini Muffins. Packed with moisture from grated zucchini and infused with savory flavors like garlic, onion, and herbs, these muffins are perfect for breakfast or as a satisfying snack. The addition of cheese adds a rich, cheesy goodness that everyone will love. Easy to make and nutritious, they provide a delightful way to sneak more vegetables into your diet. Enjoy warm or at room temperature, and watch them become a beloved staple in your kitchen.

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Ingredients

2 cups grated zucchini (about 2 medium zucchinis)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried oregano

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 large eggs

1/3 cup olive oil

1/4 cup honey or maple syrup

1 teaspoon vanilla extract (optional)

1/4 cup chopped fresh basil (or parsley, optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it lightly or lining it with paper muffin liners.

Prepare the Zucchini: Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial to prevent soggy muffins.

Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, garlic powder, onion powder, oregano, and cheese. Mix well to ensure everything is evenly distributed.

Combine Wet Ingredients: In another bowl, whisk together the eggs, olive oil, honey (or maple syrup), and vanilla extract. Ensure the mixture is well combined and smooth.

Combine Mixtures: Create a well in the center of the dry ingredients and pour in the wet mixture, followed by the squeezed zucchini and fresh herbs. Gently fold the mixture together using a spatula, being careful not to overmix. The batter should be thick yet well combined.

Fill Muffin Tins: Scoop the batter into the prepared muffin tins, filling each cup about 2/3 full.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until golden brown. You can check for doneness by inserting a toothpick in the center of a muffin; it should come out clean.

Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature.

Storage: Store leftover muffins in an airtight container in the fridge for up to 5 days or freeze for longer storage (up to 3 months).

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins