Easy And Versatile Zucchini Muffin Recipe

Inspire variety with this versatile zucchini muffin recipe. Muffins have the perfect size for packed healthy school lunches or an in between snack. With the addition of shredded zucchini and basil they add to your daily fruit and vegetable consumption.

For kids this recipe is easy enough to achieve a presentable and yummy result. This recipe is less moist than this of the zucchini bread which uses onions. I love the taste of baked parmesan over these zucchini muffins its crunchy and full of flavour a great addition to an already flavourful muffin.

Recipe for 12 zucchini muffins:

The amount makes 12 zucchini muffins or one zucchini bread (22cm/13cm). Muffins have the greater appeal to fill a school lunch box or having the better presentation form for shared school lunches or pot luck parties. Though mini muffins, having a one bite size, are attractive too.

Zucchini muffin recipe step by step:

1. Mix with the hand-mixer the softened butter and the eggs really well, until a soft consistent texture is reached.
   
2. Blend in a second bowl all dry ingredients together. This includes the two and a half cups of flour, the quarter cup of sugar, one teaspoon of baking powder, the tablespoon of dry basil, teaspoon of salt and the 1/4 cup of grated parmesan.
3. Now stir gradually the mix of dry ingredients into the bowl with butter and egg while slowly including the three quarters cup of milk.
4. With a spatula fold under the two cups of shredded zucchini.
5. Now spread the dough into the muffin forms.

Baking time is about 30 minutes for the zucchini muffins. Should you decide on a zucchini bread instead, use a loaf form and the baking time the increases to 60 minutes.

We thrive on feedback so drop us a note how you liked the zucchini muffin recipe, any comment or suggestion. For more ideas, please visit Food to Grow on Pinterest.

All recipes have been tried and tasted by me and my family.

Copyright © 2011-2023 Mariam Cissé. All rights reserved.