Description
Delicious and healthy Zucchini Herb Breakfast Muffins made with fresh herbs and tender zucchini, perfect for breakfast or a snack.
Ingredients
Scale
- 1 medium zucchini (about 200 grams), grated
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 large eggs
- 1 1/2 cups all-purpose flour (about 190 grams)
- 2 teaspoons baking powder
- 1/3 cup olive oil (about 80 milliliters)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin.
- Grate the zucchini and squeeze out excess moisture.
- In a bowl, whisk together the eggs and olive oil.
- In another bowl, mix flour, baking powder, salt, and black pepper, then stir in herbs.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the grated zucchini.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container at room temperature for up to three days.
- Wrap muffins in plastic wrap for freezing.
- Reheat in the microwave for 20-30 seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Zucchini, Muffins, Breakfast, Healthy, Herbs