Make Ahead

Zucchini Muffins

July 28, 2009
3 Ratings
  • Makes 24 tiny muffins
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • bistro_gal
  • Amanda Hesser
    Amanda Hesser
  • Kelsey Banfield
    Kelsey Banfield
  • Zaman
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.

8 Reviews

Zaman May 12, 2012
I need to send these to my dad in Texas. Can I freeze them?
AEC December 15, 2011
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?
Amanda H. December 15, 2011
Panko should work. Panko isn't as fine so you may want to use a rounded 1/2 cup.
alaparc July 17, 2010
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.
bistro_gal June 12, 2010
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.
Kelsey B. July 11, 2010
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!
Amanda H. August 2, 2009
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?
Kelsey B. August 3, 2009
The breadcrumbs usually work for binding for me. But if you think they need a little flour feel free to add some!