Zucchini Parmesan Muffins Recipe

Name: Zucchini Parmesan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 1/2 cups flour; 1/3 cup sugar (splenda); 2 tablespoons baking powder; 1 tablespoon dill weed; 2 teaspoons salt; 2 cups zucchini, grated; 2 eggs; 1 1/2 cups milk; 1/2 cup vegetable oil; 1/2 cup parmesan cheese, grated

Servings: persons

3 1/2 cups flour
1/3 cup sugar (splenda)
2 tablespoons baking powder
1 tablespoon dill weed
2 teaspoons salt
2 cups zucchini, grated
2 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup parmesan cheese, grated

1
In a large bowl, combine the first five ingredients.
2
Add zucchini and stir until coated.
3
Combine the eggs, milk and oil, stir into zucchini mixture just until moistened.
4
Fill greased or paper-lined muffin cups two-thirds full.
5
Sprinkle with parmesean cheese.
6
Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean.
7
Cool for 5 minutes before removing from pans to wire rack.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 3 1/2 cups flour, 1/3 cup sugar (splenda), 2 tablespoons baking powder, 1 tablespoon dill weed, and more.

Yes, Zucchini Parmesan 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 Parmesan Muffins

How did you like this recipe?

Frequently Asked Questions