Zucchini season is here and I’m on the hunt for any way to use it up. I picked up two big zucchinis from my sister-in-law and have been finding different ways to use it. I started with using 2 cups for grilling, made two batches of zucchini chocolate chip muffins and this new recipe for cheesy muffins.
This recipe was very simple. I whipped up a batch while I was getting dinner ready the other night. I love how light and fluffy these muffins are. The original recipe was for a loaf of bread, but I knew I didn’t have time for that. I used my Pampered Chef brownie pan and forgot how much I enjoy square baked goods. I’ll definitely be making these again and I suggest eating them slightly warm with a dab of butter. YUM!
1 1/2 cups shredded zucchini
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1 Tbsp vinegar
1 egg
3 Tbsp unsalted butter, melted
1 1/2 cups shredded cheddar cheese
Preheat your oven to 350 degrees. Lightly spray a muffin tin with non-stick cooking spray, set aside.
In a large bowl, combine the dry ingredients. Mix until combined. In a measuring cup, mix together the milk and vinegar to make buttermilk. It will curdle – don’t worry. Add in the melted butter and egg and stir.
Pour the wet mixture into the dry and mix until just combined. Add in the zucchini and cheese, mix together. Transfer the batter to pan. Bake for 18-22 minutes or until the tops are golden brown and cooked through. Remove from pan and transfer to a cooling rack. Enjoy immediately or allow to cool completely and store in an air tight container.
Source: Laughing Spatulas
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