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: Bread, Rolls & Muffins|Cheese & Dairy|Eggs|Appetizers|Vegetables

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