![Plate of 7 zucchini muffins](https://cdn.statically.io/img/www.allrecipes.com/thmb/txdkdx97qHSrutnRO7hIoQpFBIA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Zucchini-Cupcakes_13-2000-d47d7c23305b4ed8a9dcded66ffd8b28.jpg)
Ingredients
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1 tablespoon olive oil
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½ cup chopped onion
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2 cloves garlic, chopped
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¼ cup chopped sun-dried tomatoes
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1 ½ cups shredded zucchini, squeezed dry
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¼ cup chopped roasted red pepper
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1 ¾ cups all-purpose flour
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¼ cup cornmeal
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½ cup whole wheat flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ teaspoon freshly cracked black pepper
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ cup butter, softened
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2 tablespoons white sugar
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2 eggs
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½ cup light sour cream
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½ cup milk
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¾ teaspoon hot pepper sauce (such as Tabasco®)
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1 tablespoon olive oil
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⅓ cup shredded Parmesan cheese (Optional)
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
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Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
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Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
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In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
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Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
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Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.
Nutrition Facts (per serving)
181 | Calories |
10g | Fat |
19g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 181 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 5g | 26% |
Cholesterol 44mg | 15% |
Sodium 292mg | 13% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 5g | 9% |
Vitamin C 5mg | 6% |
Calcium 86mg | 7% |
Iron 1mg | 7% |
Potassium 140mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.