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Before diving into the mixing bowl, it's essential to prepare your oven and muffin tin for optimal baking results. Start by preheating your oven to 375°F (190°C). This step is crucial because it ensures that the muffins bake evenly from the moment they go in, allowing them to rise properly and develop a golden crust.

Savory Zucchini Muffins

Savory zucchini muffins are a delightful and nutritious addition to any meal. Packed with the goodness of zucchini, these muffins offer a unique twist that makes them perfect for breakfast, snacks, or as a side dish. Their wholesome ingredients, including whole wheat flour and cheese, create a flavorful profile that is both satisfying and guilt-free. Easy to make, they can be prepared in batches for a week of delicious, veggie-filled treats. Enjoy these versatile muffins warm and watch them become a family favorite!
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Ingredients
  

2 medium zucchinis, grated (about 2 cups)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried oregano

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

1/2 cup shredded sharp cheddar cheese

2 large eggs, lightly beaten

1/3 cup olive oil

1/4 cup milk (or plant-based milk)

2 tablespoons honey or maple syrup (optional, for a touch of sweetness)

Fresh herbs (e.g., basil or parsley, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

    Prepare the Zucchini: In a bowl, grate the zucchinis. If they seem watery, squeeze out excess moisture using a clean kitchen towel or paper towel. Set aside.

      Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, garlic powder, onion powder, oregano, and black pepper. Whisk together until well combined.

        Add Cheese: Stir in the grated Parmesan and shredded cheddar cheese, ensuring the cheese is evenly distributed throughout the dry mixture.

          Combine Wet Ingredients: In another bowl, whisk together the eggs, olive oil, milk, and honey or maple syrup, if using. Make sure the mixture is homogenous.

            Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the grated zucchini. Do not overmix; a few lumps are perfectly fine.

              Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and the muffins are golden brown on top.

                  Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. Garnish with fresh herbs if desired, and enjoy warm or at room temperature!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins