Description
A delicious and healthy Zucchini Cheese Muffin Slab that is perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 1/4 cup olive oil
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, combine the grated zucchini and salt. Let it sit for about 10 minutes to draw out moisture, then squeeze out excess liquid using a clean kitchen towel.
- In another bowl, whisk together the flour, baking powder, baking soda, black pepper, garlic powder, and onion powder.
- In a separate bowl, beat the eggs, then add the milk and olive oil, mixing until well combined.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in the squeezed zucchini, cheddar cheese, Parmesan cheese, and parsley if using.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before slicing into squares and serving.
Notes
- For added flavor, mix in some cooked bacon bits or diced bell peppers into the batter.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg