Quick Zucchini Muffin Recipe

By | February 2, 2015

Zucchini MuffinsHaloumi Zucchini Muffini

It’s that time of year when my garden is turning out zucchini as fast as we can eat them, and maybe just a little faster, and my neighbours are starting to hide from me, so I’m forever looking for new ways to incorporate zucchini into pretty much everything we eat. These cheesy muffins have been a successful experiment (so far zucchini brownies have not).

It’s weird that there is no English word for zucchini. In England we mostly call them courgettes, the French word, and in America, zucchini, the Italian word. Australians seem to side with zucchini whilst South Africans opt for courgette, or avoid the problem entirely by calling them “baby marrows”.

This recipe is good for using up one overgrown zucchini, two normal sized ones, or three smallish fruit. Oh yes, in addition to not having an English name, zucchini is not even a vegetable, a courgette is sneakily a fruit.

  • Prep time:
  • Cook time:
  • Ready in:
  • Yields: 12

Ingredients

  • 1 outsized zucchini grated (~3 cups)
  • Quarter cup pesto (I like sun dried tomato flavor for color)
  • 1 tbsp olive oil
  • 2 large free range eggs
  • 1 cup grated haloumi cheese ( you can use cheddar but you’d have to rename the recipe)
  • 2 and a half cups plain all purpose flour
  • 2 tsp baking powder
  • extra olive oil for greasing muffin pan

Zucchini Muffin IngredientsInstructions

  1. Preheat the oven to 350F/180C/Gas 4
  2. Grease a 12 hole standard muffin tin, no need to line it
  3. Beat the eggs and add the pesto and oil, stirring in
  4. Add the cheese and zucchini and mix well
  5. In a separate bowl mix the flour and baking powder together
  6. Stir the flour mix into the zucchini mix until well combined
  7. Divide the batter as evenly as possible into the 12 hole muffin tin
  8. Put the muffins in the oven and bake for 30 minutes
  9. Remove from oven
  10. Allow to cool for 5 minutes
  11. Turn out onto a wire rack to cool

You can use a food processor to grate the cheese and zucchini, but for a task like this I can’t be bothered with all the clean up that entails. This box grater is perfect. It has a non slip base and easy grip handle, reducing the chances of a grating accident (I’ve produced many a meal which isn’t really veggie because it’s got a bit of my knuckle in it somewhere). The blades on this model are super sharp, which helps to grate faster and smoother, and you get longer grated bits, which I think look nicer.

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