* 240g flour (2 cups) * 1 teaspoon baking powder * 1/2 teaspoon baking soda * 1/8 teaspoon salt * 1 and 1/2 teaspoons cinnamon * 1/4 teaspoon nutmeg * 200g white granulated sugar (1 cup) * 100ml oil (1/2 cup) * 60ml milk (1/4 cup), room temperature * 2 eggs, room temperature * 1 teaspoon vanilla extract * 125g finely grated zucchini (1 cup)
Things to know about adding fresh zucchini to muffin recipes!
First, do not peel the zucchini. The colourful skin is where you will get mostof the health benefits, such as carotenoids and fiber. The skin is thin andsoft, and slightly sweet, especially when cooked. You can also eat zucchiniraw with delicious dips, such as this keto hot pizza dip, or this low-carbeggplant dip.Zucchini comes in many colours. The most common variety is a deep greencolour, the zucchini I most often use. Other types are yellow, orange, palegreen or striped. They can all be used in this muffin recipe.When adding zucchini to muffin batter, after grating the zucchini, alwayssqueeze out as much moisture as possible. I find paper towels or a cleandishcloth does the job well. You want to remove as much moisture as possiblebecause if you don’t, the muffins will become soggy, and the texture will notbe too tasty.
Cream Cheese Filling
* 110g cream cheese (1/2 cup), room temperature * 2 tablespoons white granulated sugar * 1/2 teaspoon vanilla* * * 1. Preheat the oven to 200C or 400F and spray a 12-count muffin tin with nonstick spray. 2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk until everything is well combined. 3. In a seperat bowl, whisk together the sugar and oil. Add in the milk, eggs and vanilla and continue mixing until well combined. Then fold in the grated zucchini. 4. Pour the wet ingredients into the dry and fold everything together with a spatula just until no flour specs remain. 5. For the cream cheese filling, combine all the ingredients together, stirring until smooth. 6. Fill the muffin tins with 1 tablespoon batter, then add 1 teaspoon cream cheese filling on top and cover with batter until tins are 3/4 full. 7. Bake for 5 minutes at 200C (400F) and then turn the temperature down to 180C (350F) and bake for an additional 13-15 minutes. Muffins should be done after 18-20 minutes total. 8. Let them cool before removing them from the muffin tin.
Frequently Asked Recipe Questions
Do you peel zucchini for muffins?There’s no need to peel the zucchini for this recipe. In fact, I like thegreen specs of zucchini throughout the muffins.How many zucchinis is 1 cup grated?For the 1 cup of grated zucchini this recipe calls for, you’ll need about amedium-sized zucchini.Do I need to squeeze the excess water out of the zucchini?I used garden-fresh zucchini which tends to have a lot more moisture than astore-bought zucchini. However, I didn’t squeeze the excess water out of thezucchini once it was grated. You want some of that water to add moisture tothe muffins. If you find that there is a ton of water collecting as you grate the zucchini,then yes, add the zucchini to a paper towel and lightly squeeze the excesswater out.
I wanted the bacon to be prevalent in these zucchini muffins. So I doubled thebacon amount that I would generally add to muffin recipes. I wanted the smokyflavour to come through.Besides, the gluten-free bacon is first cooked and drained from most of thefat. Leaving only crispy chunks of delicious smoky bacon throughout thesegluten-free muffins.
Zucchini Cheddar Cheese Savory Muffins
Prep Time: 5 minsCook Time: 30 minsTotal Time: 35 minsServings: 10These zucchini cheddar cheese savory muffins are super delicious, moist andfull of flavor. * 360 grams (3 cups) all-purpose flour * 2 ½ teaspoons baking powder * 1 teaspoon salt * ¼ teaspoon freshly ground pepper * 220 ml (1 cup minus 1 1/2 tablespoon) skim milk you can use whole milk * 1 large egg * 2 tablespoons extra virgin olive oil * 130 grams (4.6 ounces) grated zucchini * 100 grams (3.5 ounces) reduced fat cheddar cheese grated * 1 spring onion finely chopped * 1 tablespoon fresh thyme chopped * Preheat the oven to 170 degrees C (325 degrees F) and grease a muffin pan. * In a large mixing bowl, combine the flour, baking powder, salt, pepper and set aside. * Whisk the milk, egg, and oil together. Add the wet ingredients to the dry ingredients and whisk until just incorporated. * Stir in the zucchini, cheddar cheese, spring onion and thyme with a wooden spoon until evenly dispersed. * The batter will be very thick, it’s ok. * Spoon the batter into the prepared muffin tin (about 3/4 full) and bake for 30-35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean. * Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing. * Store leftover muffins in an airtight container at room temperature for up to 3 days. * Enjoy!© as easy as Apple Pie. All images & content are copyright protected. Pleasedo not use my images without prior permission. If you want to republish thisrecipe, please re-write the recipe in your own words, or link back to thispost for the recipeCalories: 200 kcal, Carbohydrates: 29.3 g, Protein: 7.9 g, Fat: 5.6 g,Saturated Fat: 1.8 g, Cholesterol: 24 mg, Sodium: 313 mg, Fiber: 1.2 g, Sugar:1.5 gLeave a comment or share a photo on Instagram with the hashtag
What is different about this gluten-free muffin recipe?
One thing that makes this muffin different from other gluten-free zucchinimuffin recipes is the topping. Typically when you make muffins with cheese,you mix the cheese in the muffin batter.Because I wanted to taste the cheese, I added a cube of cheese on top beforebaking. The sharp cheddar cheese melted and gave the muffin a cheesyflavourful topping, making this gluten-free muffin extra delicious!”