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Savory Cheesy Zucchini Muffins
Servings
12
Calories
121
kcal
Author
Steph
Equipment
muffin pan
mixing bowl
cheesecloth (optional)
Ingredients
4
cups
zucchini
4 regular-sized zucchini, grated, then all excess water squeezed out to equate to 4 cups
2
cups
all purpose flour
2
tsp
baking powder
1.5
tsp
kosher salt
1
tsp
Italian seasoning
2
eggs
1
cup
almond milk
unsweetened
1
cup
part-skim mozzarella cheese
2
tbsp
fresh basil
chopped (optional ingredient)
Instructions
Preheat the oven to 375F.
Spray a regular sized muffin pan with 12 openings.
Grate the zucchini using a box grater.
Once grated, squeeze all excess moisture from the zucchini. Get as much water out as possible.
The required amount of zucchini for this recipe (once the water is drained) is 4 cups of shredded zucchini.
Add the flour, baking powder, salt, Italian seasoning, egg, milk, and cheese (and basil, if using) to the zucchini and mix well.
Add equal amounts of the batter to each muffin opening. (Start with 1/4 cup each, then go back and add more until the batter is used up).
Bake at 375F for 40 minutes or until the muffins are set up and golden brown.
Notes
WW Points:
3 points per muffin (all WW plans)
WW PersonalPoints™: Click here to track this recipe in the WW app.
Nutrition
Serving:
1
muffin
|
Calories:
121
kcal
|
Carbohydrates:
18
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
33
mg
|
Sodium:
460
mg
|
Potassium:
151
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
188
IU
|
Vitamin C:
7
mg
|
Calcium:
154
mg
|
Iron:
1
mg