Made By Emily
Breakfast

Zucchini Pizza Muffins

Savory zucchini pizza muffins topped with cheese and herbs

Recipe Summary

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Cuisine: American
Course: Snack
Calories: 160

Ingredients

  • 1 ½ cups (180 g) all-purpose flour
  • 2 large eggs
  • ½ cup (120 ml) milk
  • ¼ cup (60 ml) vegetable oil
  • 1 small zucchini, finely grated
  • ⅓ cup (80 g) shredded cheese (like mozzarella or cheddar)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon baking powder
  • Salt to taste

Instructions

  1. Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or grease it with cooking spray.
  2. Start by grating the zucchini finely. Use a clean kitchen towel to squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the eggs, milk, vegetable oil, and tomato paste until smooth.
  4. In another bowl, combine the flour, baking powder, oregano, and shredded cheese, mixing well.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing!
  6. Gently fold in the grated zucchini until evenly distributed throughout the batter.
  7. Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
  8. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
  9. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Recipe Notes

  • Use a microplane to grate the zucchini for finer shreds, which blend well into the batter.
  • Experiment with different cheeses or add-ins like olives or chopped pepperoni for more flavor.
  • Let your muffins sit a few minutes in the muffin tin after baking; this helps them hold their shape as they cool.

Nutrition Estimate

Approximately 160 calories, 5g protein, 20g carbs, and 7g fat per muffin.