Step into Summer with Savory Zucchini Muffins: Our Top Recipes

[ad_1]
Step into Summer with Savory Zucchini Muffins: Our Top Recipes

When the summer season rolls around, it’s time to embrace the abundance of fresh produce. Zucchini, with its mild and versatile flavor, takes center stage in our savory zucchini muffin recipes. These muffins are not only delicious but also a great way to use up any excess zucchinis from your garden or local farmers’ market. Get ready to tantalize your taste buds with the perfect balance of savory flavors and moist texture!

Here are our top recipes for savory zucchini muffins:

1. Cheesy Zucchini Muffins:
Ingredients:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup grated zucchini
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh basil
– 2 large eggs
– 1 cup buttermilk
– 1/4 cup olive oil

Instructions:
1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
3. Add the grated zucchini, shredded cheddar cheese, and chopped basil to the dry ingredients. Mix well to combine.
4. In a separate bowl, beat the eggs, buttermilk, and olive oil together. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
6. Bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

2. Mediterranean Zucchini and Feta Muffins:
Ingredients:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 teaspoon dried oregano
– 1/4 teaspoon dried basil
– 1 cup grated zucchini
– 1/2 cup crumbled feta cheese
– 1/4 cup sliced Kalamata olives
– 1/4 cup chopped sun-dried tomatoes
– 2 large eggs
– 1 cup plain yogurt
– 1/4 cup olive oil

Instructions:
1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, dried oregano, and dried basil.
3. Add the grated zucchini, crumbled feta cheese, sliced olives, and chopped sun-dried tomatoes to the dry ingredients. Mix well to combine.
4. In a separate bowl, beat the eggs, plain yogurt, and olive oil together. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
6. Bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Both of these savory zucchini muffin recipes yield delightful results that are perfect for summer picnics, brunches, or a quick snack on-the-go. The addition of fresh zucchini gives the muffins a moist and tender crumb, while the other ingredients add layers of flavor.

So, what are you waiting for? Step into summer with these savory zucchini muffins and enjoy the bountiful flavors of the season!


Note: The generated image from the keyword “savory zucchini muffins” is not available as I am an AI text-based model.
#recipe to bake zucchini
[ad_2]