Zucchini Herb Muffins Recipe

Name: Zucchini Herb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 3/4 cup milk; 2/3 cup vegetable oil; 2 cups flour; 1/4 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 2 cups shredded zucchini, seeds removed; 4 tablespoons dried basil (Yes, it will look like a lot. Don't worry it isn't too much!); 6 tablespoons grated parmesan cheese

Servings: persons

2 eggs
3/4 cup milk
2/3 cup vegetable oil
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups shredded zucchini, seeds removed
4 tablespoons dried basil (Yes, it will look like a lot. Don't worry it isn't too much!)
6 tablespoons grated parmesan cheese

1
Preheat oven to 400 degrees. Grease 18 muffin tins with butter or shortening.
2
Beat eggs in a bowl. Stir in milk and oil.
3
Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture, just until moistened. Batter should not be completely smooth.
4
Gently fold in zucchini and basil.
5
Fill greased muffin tins 3/4 full. Sprinkle each with cheese.
6
Bake 18-20 minutes or until done. Remove from pan and serve warm.

844

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.

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

You need 10 ingredients. The key ingredients include: 2 eggs, 3/4 cup milk, 2/3 cup vegetable oil, 2 cups flour, and more.

Yes, Zucchini Herb Muffins 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 Herb Muffins

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