Make Ahead

Zucchini Muffins

July 28, 2009
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
Ingredients
  • 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
In This Recipe
Directions
  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.

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  • bistro_gal
    bistro_gal
  • Amanda Hesser
    Amanda Hesser
  • Kelsey Banfield
    Kelsey Banfield
  • Zaman
    Zaman
Review
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.