Zucchini Muffins

By • July 28, 2009 8 Comments

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Author Notes: This is the perfect summer appetizer. It is a snap to make, can be prepared in advanced and everyone loves them. Plus, with this being zucchini season the ingredients are available everywhere you look! My mother-in-law gave me this recipe along with the Zucchini-Lemon Cookies recipes. I can't way which one I like more, they are both delicious but totally different.Kelsey Banfield

Makes 24 tiny muffins

  • 2 cups grated zucchini
  • 2 eggs, lightly beaten
  • 1/2 cup grated cheddar cheese
  • 1/2 cup Italian flavored breadcrums
  • 1/2 cup onion, finely chopped
  • 1/4 cup Parsley, finely chopped
  1. Preheat oven to 400. Prepare a 24-cup tiny muffin pan. Set aside
  2. Combine all ingredients in a large mixing bowl. Using clean hands, work ingredients together until fully combined and everything comes together.
  3. Form the dough into 1-inch round balls and stick them in the tiny muffin cups. Make the cups about 3/4 full.
  4. Bake for 15-18 minutes, or until zucchini muffins are golden.

More Great Recipes: Hors d'oeuvres|Cheese & Dairy|Eggs|Vegetables|Appetizers

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Comments (8) Questions (0)


over 3 years ago Zaman

I need to send these to my dad in Texas. Can I freeze them?


over 3 years ago AEC

Even though it's not summer, I want to try these soon! How do you think they'd turn out with pankonin pla e of regular breadcrumbs?


over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Panko should work. Panko isn't as fine so you may want to use a rounded 1/2 cup.


about 5 years ago alaparc

I loved these muffins, so easy and good. I am wondering if they can be frozen after baked, as I would like to make them again for a baby shower but need to make about a week in advance.


about 5 years ago bistro_gal

This was soooo good. My kids loved it and I was thrilled to find one more use for the zucchini that keeps popping up in my CSA box. I made it exactly as described. I think the key is to use the sharpest cheddar you can find and definitely include the parsley. Thanks a lot for sharing the recipe; it will become a staple.


about 5 years ago Kelsey Banfield

I am SO glad you liked these and I LOVE your photo. I just made a fresh batch today and agree with your assessment of using extra sharp cheddar and lots of parsley. Enjoy your zucchini!


about 6 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Merrill and I are wondering if there's supposed to be a little flour in the recipe, or do the breadcrumbs and egg work as the binding?


about 6 years ago Kelsey Banfield

The breadcrumbs usually work for binding for me. But if you think they need a little flour feel free to add some!