Zucchini Cheddar Muffins Recipe By Tasty

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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

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 CHEDDAR ZUCCHINI MUFFINS



Savory Cheddar Zucchini Muffins image

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Provided by Pam Ziegler Lutz

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 12

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
¾ cup shredded Cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Mix the flour, baking powder, baking soda, and salt in a bowl.
  • In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g

ZUCCHINI CHEDDAR CHEESE SAVORY MUFFINS



Zucchini Cheddar Cheese Savory Muffins image

These zucchini cheddar cheese savory muffins are super delicious, moist and full of flavor.

Provided by Elena Tomasi

Categories     Muffins

Time 35m

Number Of Ingredients 11

3 cups (360 g) all-purpose flour
2½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon freshly ground pepper
1 cup minus 1½ tablespoon (220 ml) skim milk (you can use whole milk)
1 large egg
2 tablespoons extra virgin olive oil
4.6 oz. (130 g) grated zucchini
3.5 oz. (100 g) reduced fat cheddar cheese (grated)
1 spring onion (finely chopped)
1 tablespoon fresh thyme (chopped)

Steps:

  • Preheat the oven to 325°F (170°C) and grease a muffin pan.
  • In a large mixing bowl, combine the flour, baking powder, salt, pepper and set aside.
  • Whisk the milk, egg, and oil together. Add the wet ingredients to the dry ingredients and whisk until just incorporated.
  • Stir in the zucchini, cheddar cheese, spring onion and thyme with a wooden spoon until evenly dispersed.
  • The batter will be very thick, it's ok.
  • Spoon the batter into the prepared muffin tin (about ¾ full) and bake for 30-35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean.
  • Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.
  • Enjoy!

Nutrition Facts : Calories 200 kcal, Carbohydrate 29.3 g, Protein 7.9 g, Fat 5.6 g, SaturatedFat 1.8 g, Cholesterol 24 mg, Sodium 313 mg, Fiber 1.2 g, Sugar 1.5 g, ServingSize 1 serving

ZUCCHINI CHEDDAR BITES



Zucchini Cheddar Bites image

These Zucchini Cheddar Bites are packed with hidden vegetables and are so addictive! With zucchini, carrot, and cheddar cheese, they're great for cleaning out the fridge in healthy, delicious snacking form.

Provided by Sarah Bond

Categories     Side Dishes     Snacks

Time 45m

Number Of Ingredients 8

3 cups shredded zucchini (about 2 zucchinis, peel on)
¼ tsp salt
½ cup shredded cheddar cheese
¼ cup whole grain seasoned bread crumbs
½ medium white onion (diced)
½ cup shredded carrot (about 2 carrots)
2 large eggs
1 clove garlic (minced)

Steps:

  • Prep: Preheat oven to 375 degrees F (190 C). Shred zucchini with a food processor or box grater. Spread onto a few layers of paper towels. Sprinkle with salt and set aside for 15 minutes.
  • Stir: Shred/dice/measure remaining ingredients. Press excess water out of zucchini then mix everything together. Spoon golf ball-sized rounds onto a parchment-lined baking sheet.
  • Bake: For 30 minutes, or until outsides are brown and crisp.

Nutrition Facts : ServingSize 1 piece, Calories 36 kcal, Carbohydrate 2.6 g, Protein 2.3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 85 mg, Fiber 0.6 g, Sugar 1.1 g

ZUCCHINI CHEDDAR MUFFINS



Zucchini Cheddar Muffins image

These Cheddar Zucchini Muffins are so soft, moist and flavorful. They are made with fresh zucchini and extra sharp cheddar for full flavor.

Provided by lyuba

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 11

3 eggs
3/4 cup vegetable oil
1/4 cup sour cream
1 1/2 tsp salt
3/4 cup bread flour
1 1/4 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 cups shredded zucchini (about 2 medium zucchini)
2 oz extra sharp cheddar
1 oz extra sharp cheddar (for topping)

Steps:

  • Preheat the oven to 350° and grease a muffin pan.
  • In a large mixing bowl, combine flours, salt, baking powder and baking soda. Mix and set aside.
  • Whisk eggs, oil and sour cream together. Add to the dry ingredients and whisk until just incorporated.
  • Add shredded zucchini and mix well. Add 2 oz of shredded cheese and whisk until all evenly combined.
  • Divide the batter between the muffin cups and sprinkle with remaining shredded cheese.
  • Bake for 18-20 minutes.

Nutrition Facts : Calories 251 kcal, Carbohydrate 17 g, Protein 6 g, Fat 18 g, SaturatedFat 14 g, Cholesterol 51 mg, Sodium 409 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY



Zucchini Cheddar Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, whole wheat flour, baking powder, baking soda, kosher salt, black pepper, sugar, large eggs, buttermilk, unsalted butter, zucchini, carrot, shredded cheddar cheese, chives

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 12 muffins

Number Of Ingredients 14

nonstick cooking spray, for greasing
2 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon black pepper
1 pinch sugar
3 large eggs
1 cup buttermilk, 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
5 tablespoons unsalted butter, or olive oil
1 cup zucchini, shredded
1 cup carrot, shredded
1 cup shredded cheddar cheese, plus more for topping
¼ cup chives, thinly sliced

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
  • Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
  • In a medium bowl, whisk together the eggs, buttermilk, and butter.
  • Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
  • Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
  • Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
  • Sprinkle more cheddar cheese on top of the muffins.
  • Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
  • Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
  • Enjoy!
  • Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams

Nutrition Facts : Calories 201 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams

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