Recipe by Pam Ziegler Lutz
"I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!"
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1 3/4 cups
1 1/2 teaspoons
egg, lightly beaten
shredded unpeeled zucchini
shredded Cheddar cheese
freshly grated Parmesan cheese
bacon, cooked crisp and crumbled
I am the submitter of this recipe. I have just made another batch after receiving a less than stellar review. I followed the recipe exactly and had excellent results, again. My total baking time was 32 minutes. Some pointers to follow when baking anything - allow cold ingredients to come to room temperature (unless the recipe specifically states COLD). Cold ingredients drop the temperature of the batter resulting in longer baking time/underdone baked goods. This recipe calls for milk and an egg. I let mine warm up first (you can cheat here). Remember that oven temperatures vary, but the temp is always hotter at the top and cooler at the bottom. Opening the oven door repeatedly can also drop the temperature by up to 25 degrees. I do have one recommendation - if you use liners, I'd go with the foil type - the cheese in these muffins tends to stick to the paper. These are a moist muffin inside - there is yummy melty cheese all through.
These looked nice but the only flavor was bacon. Certainly not worth the time and ingredients. There are much better recipes out there to use zucchini.
I was really excited to make these sadly they were bland. It needs at least 2 to 3 more bacon slices and maybe and extra 1/2 cup cheddar cheese or even a sharp white cheese added. It also needs a tablespoon of mixed herbs such as rosemary and thyme. I will try these again with these alterations and update my post.
Didn't turn out very well. They were kind of gooey, sticky, (45 min to bake) and very bland. I will not make again.
My husband loves most anything cooked with zucchini but he did not like these muffins. Maybe it was the combination of the different ingredients? Don't know. As to the actual making and baking of them, I had to cook them longer than called for. When they were nice and browned and the toothpick came out clean, I removed them from the oven, only to have them sink. Will not be making them again.
Very bland. I should of drained the Zucchini , the added moisture from them made these too moist. Needs alot to give flavour.
My family liked these but I wasn't a fan. I thought they were a bit bland. Perhaps adding some chopped jalepeno would jazz these up enough for me to enjoy.
These were alright as I had to use frozen shredded zucchini. They were a bit bland until I used some butter and pancake syrup. It turned them almost into a sweet breakfast treat.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Cheddar Zucchini Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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