Zucchini and Parmesan Muffins

10:00 pm on 31 January 2005

For 12 regular or 24 mini-muffins


  • 2 cups plain flour
  • 4 tsp baking powder
  • ½ tsp salt
  • black pepper to taste
  • 1 cup grated tasty cheese
  • ¼ cup grated parmesan
  • ¾ cup milk
  • 2 eggs
  • 3 zucchini (250g) grated


Preheat the oven to 210 °C with the rack just below the middle.

Sift or fork the first four ingredients together in a large bowl. Add the pepper and cheese and stir to combine.

In another bowl, beat together the milk and eggs with a fork, then stir in the unpeeled grated zucchini.(Use the blade you use for shredding cheese.)

Tip the liquid mixture into the large bowl, and combine the ingredients, folding together, preferably with a stirrer/ scraper, until the two mixtures are combined. DO NOT OVERMIX! Stop mixing while the mixture still looks rough and lumpy - if you mix until smooth, the muffins will rise in peaks and be tough..

Coat the muffin tins with non-stick spray or brush with oil .Using two spoons, divide the mixture between the muffin tins, without stirring between spoonfuls. Bake for 12 - 15 minutes, until tops are golden brown and the centres spring back when pressed. Leave for 2 - 3 minutes before transferring from the tins to a rack.

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