Zucchini Muffins. The BEST zucchini bread muffins EVER! I've made Zucchini muffins using a half dozen recipes, and this was the favorite. The muffins were especially moist, so if you store them, leave them slightly uncovered. "These yummy zucchini bread muffins, packed full of currants and walnuts are an excellent way to use up your garden overload of zucchini," raves Peg Gausz of Watchung, New Jersey.
They are the perfect zucchini recipe for all of that garden bounty!
Made in one bowl, muffins just don't get easier than this!
Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
You can cook Zucchini Muffins using 10 ingredients and 3 steps. Here is how you cook it.
Ingredients of Zucchini Muffins
- You need 2 large of zucchini.
- You need 1 large of onion.
- You need 2 medium of carrots.
- You need 2 tbsp of olive oil.
- It's 6 of eggs.
- You need 8 slice of bacon.
- It's 1/2 cup of heavy cream.
- Prepare 2 cup of parmesan cheese.
- Prepare 1 cup of self rising flour.
- Prepare 1 of Salt &Pepper to taste.
Healthy whole wheat zucchini muffins made with apples. The right amount of sweet and wholesome, these kid-approved apple zucchini muffins freeze well and are great for breakfast or snack time. These Zucchini Muffins are loaded with zucchini and apple and are a perfect muffin for baby-led weaning, for popping in the lunchbox or for enjoying as a mid-day snack. Packed with fresh zucchini and spiced with just enough cinnamon, these healthy zucchini muffins will add vitamins and fiber to your morning.
Zucchini Muffins step by step
- Preheat oven to 350°.
- Makes approx 18 muffins..
- Grate zucchini and carrots...be sure to squeeze excess liquid from the zucchini after you grate it. Add olive oil to pan set over a med heat. Finely chop the onion and chop the bacon. Cook until onions are translucent and bacon is browned. Add grated zucchini and carrots and cook until soft. Let mixture cool...set aside. In a large mixing bowl combine eggs, heavy cream and parmesan cheese. Add veggie mixture once it's cooled and stir in self rising flour. Add salt and pepper and prepare muffin tin. Fill cup about 3/4 of the way with muffin mixture. Bake for 15-20 minutes or until toothpick comes out clean.
Our readers love that these muffins are easy, moist, and not. I love cooking muffins full of vegetables (both when I can sneak vegetables in and when that vegetable is the star of the This recipe is based on my mother's zucchini bread recipe, which I grew up adoring. Chocolate Zucchini Muffins could easily be called "Double Chocolate Zucchini Muffins" because the chocolate batter is packed with chocolate chips. Get a great dose of fiber in these muffins! Replace regular sugar with maple syrup for regular muffins!!