Description
Discover how to make delicious Veggie Parmesan Zucchini Muffins that are both tasty and nutritious. Perfect for a healthy snack or side dish!
Ingredients
- 1 cup grated zucchini (about 150g)
- 1 cup all-purpose flour (120g)
- 1/2 cup grated non-dairy cheese (50g)
- 1/3 cup vegetable oil (80ml)
- 1/4 cup non-dairy milk (60ml)
- 1 large egg
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon baking soda (2g)
- 1/2 teaspoon salt (3g)
- 1/2 teaspoon garlic powder (1g)
- 1/4 teaspoon black pepper (0.5g)
- 1/4 cup chopped fresh parsley (15g)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin or line it with paper liners.
- In a large bowl, combine the flour, baking powder, baking soda, salt, garlic powder, and black pepper.
- In a separate bowl, whisk together the egg, oil, and milk until well combined.
- Add the grated zucchini and Parmesan cheese to the wet ingredients and mix thoroughly.
- Stir in the chopped fresh parsley.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.