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Preheat your oven to 180°C (350°F). Grease or line a muffin tin with paper liners.
Prepare the Zucchini:
Grate the zucchini and use a clean towel to squeeze out excess moisture.
Mix Dry Ingredients:
In a large bowl, combine the flour, baking powder, baking soda, salt, and black pepper.
Combine Wet Ingredients:
In a separate bowl, whisk together the olive oil, milk, and egg. Add the grated zucchini and mix well.
Add Cheese and Parsley:
Stir in the shredded cheddar cheese and chopped parsley into the wet ingredients.
Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring gently to combine. Be careful not to overmix.
Fill Muffin Tin:
Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Bake:
Bake in the preheated oven for 18-20 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the muffins cool slightly in the tin before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Serving and Storage Tips:
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