Finally we’ve reached the last of the zucchini recipes (yet I still have zucchini left…). Honestly, I’m just plain sick of baking at this point and gave everything I made away. Hopefully everyone enjoyed it!
These little muffins are kind of dangerous- as is anything that you can mindlessly pop into you mouth and loose track of the quantity consumed. I really liked them, but was kind of surprised by how sweet they were, especially since they have Parmesan cheese on top. I guess I just don’t think of putting Parm on sweets? I mean, they weren’t overly sweet (I wouldn’t consider them a dessert muffin), but they also weren’t as savory as I would’ve liked…next time reducing the sugar for sure.
Anyways, hope I haven’t bored you to death with all the ways I’ve prepared zucchini in the last week. Enjoy this final recipe!
- 2-1/2 cups all-purpose flour
- 1/4 cup sugar
- 3 tablespoons minced fresh basil or 1 tablespoon dried basil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 3/4 cup milk
- 2/3 cup vegetable oil
- 2 cups finely shredded peeled zucchini, squeezed dry
- 1/2 cup grated Parmesan cheese
In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini.
Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm.
Yield: about 4 dozen.
Recipe courtesy of Better Homes & Gardens