Zucchini Herb Muffins

Elevate your savory snack game with these irresistible Zucchini Herb Muffins, a perfect blend of wholesome ingredients and fresh, aromatic herbs. Bursting with the flavors of parsley, dill, and chives, these tender muffins are made with shredded zucchini for moisture and a delightful hint of earthiness. Parmesan cheese adds a rich, savory touch, while olive oil keeps the texture beautifully light. Ready in just 40 minutes, these quick and easy muffins make a great grab-and-go breakfast, snack, or side dish. Perfectly seasoned with black pepper and a touch of salt, they pair wonderfully with soups, salads, or even your morning coffee. For best results, ensure the zucchini is well-drained to achieve a perfect fluffy texture. Bake these herby delights today and savor a fresh twist on classic comfort food!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 2 large Eggs
• 0.5 cups Whole milk
• 0.25 cups Olive oil
• 0.5 cups Grated Parmesan cheese
• 1 cups Zucchini (shredded, excess moisture removed)
• 2 tablespoons Fresh parsley (chopped)
• 2 tablespoons Fresh dill (chopped)
• 2 tablespoons Fresh chives (chopped)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground black pepper.

Step 3

In a separate bowl, beat the eggs lightly, then stir in the milk and olive oil until well combined.

Step 4

Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.

Step 5

Fold in the grated Parmesan cheese, shredded zucchini (squeezing out excess moisture beforehand), and the chopped parsley, dill, and chives.

Step 6

Using a spoon or an ice cream scoop, evenly divide the batter among the 12 muffin cups, filling each cup about three-quarters full.

Step 7

Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	834.9 grams (834.9g)

Amount per serving	% Daily Value*
Calories	1814

Total Fat 84.60g	108%
Saturated Fat 22.70g	114%
Polyunsaturated Fat 5.40g
Cholesterol 427mg	142%
Sodium 3607mg	157%
Total Carbohydrate 202.50g	74%
Dietary Fiber 9.60g	34%
Total Sugars 12.10g
Protein 60.80g	122%

Vitamin D 136IU	678%
Calcium 745mg	57%
Iron 15mg	83%
Potassium 1326mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 13.4%

Carbs: 44.6%