Zucchini Cheddar & Quinoa Muffin Recipe

Name: Zucchini Cheddar & Quinoa Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups whole wheat pastry flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ¼ teaspoon ground cumin; ¾ teaspoon salt; freshly cracked black pepper, to taste; 1 ¼ cups cooked quinoa; 1 large egg, plus 1 egg yolk; ⅓ cup olive oil; 1 ⅓ cups plain Greek yogurt; 1 ½ cups grated zucchini, squeezed to remove excess water; 1 cup tightly packed chopped arugula or 1 cup Baby Spinach; 1 tablespoon chopped cilantro; ¾ cup grated cheddar cheese, plus 3 tablespoons reserved; 3 tablespoons freshly grated parmesan cheese

Servings: persons

1 ¼ cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon ground cumin
¾ teaspoon salt
freshly cracked black pepper, to taste
1 ¼ cups cooked quinoa
1 large egg, plus 1 egg yolk
⅓ cup olive oil
1 ⅓ cups plain Greek yogurt
1 ½ cups grated zucchini, squeezed to remove excess water
1 cup tightly packed chopped arugula or 1 cup Baby Spinach
1 tablespoon chopped cilantro
¾ cup grated cheddar cheese, plus 3 tablespoons reserved
3 tablespoons freshly grated parmesan cheese

1
1.
2
Preheat the oven to 375.
3
Line muffin tins with muffin cups.
4
2.
5
In a medium bowl, whisk or sift together the whole wheat pastry flour, baking powder, baking soda, ground cumin, salt and black pepper.
6
3.
7
In a separate large bowl, with a wooden spoon combine the cooked quinoa, eggs, olive oil and Greek yogurt.
8
Gently stir in the dry ingredients, mixing just until combined.
9
Fold in the grated zucchini, chopped arugula, cilantro, Cheddar and Parmesan.
10
Mix just until well mixed.
11
4.
12
Fill muffin cups almost until full, then sprinkle with the reserved grated Cheddar.
13
Bake for 22 to 25 minutes, or until very well browned and puffy.
14
Let cool in muffin tins for 10 minutes, then transfer to a wire rack.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ¼ cups whole wheat pastry flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon ground cumin, and more.

Yes, Zucchini Cheddar & Quinoa Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cheddar & Quinoa Muffin

How did you like this recipe?

Frequently Asked Questions