Zucchini Parmesan Muffins Recipes

ZUCCHINI MUFFINS

Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

SAVORY ZUCCHINI MUFFINS

Savory Zucchini Muffins image

A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.

Provided by ChristineM

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, chopped
¼ cup chopped sun-dried tomatoes
1 ½ cups shredded zucchini, squeezed dry
¼ cup chopped roasted red pepper
1 ¾ cups all-purpose flour
¼ cup cornmeal
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon freshly cracked black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup butter, softened
2 tablespoons white sugar
2 eggs
½ cup light sour cream
½ cup milk
¾ teaspoon hot pepper sauce (such as Tabasco®)
1 tablespoon olive oil
⅓ cup shredded Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g

ZUCCHINI PARMESAN MUFFINS

Zucchini Parmesan Muffins image

Make and share this Zucchini Parmesan Muffins recipe from Food.com.

Provided by Shirl

Categories Quick Breads

Time 35m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 288.7, Fat 12.6, SaturatedFat 2.9, Cholesterol 43.2, Sodium 662.3, Carbohydrate 36.3, Fiber 1.2, Sugar 6.1, Protein 7.7

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