Total Time
30mins
Prep 10 mins
Cook 20 mins

Very light---and a fantastic new flavor! You must try these!

Ingredients Nutrition

Directions

  1. Mix dry ingredients in large bowl.
  2. Add zucchini; stir to coat.
  3. Mix eggs, milk and oil.
  4. Add to zucchini mixture; Stir just until moistened.
  5. Fill greased muffin cups 2/3 full.
  6. Sprinkle with parmesan.
  7. Bake at 400* for 20 minutes or until done.
  8. Cool in pans for 5-10 minutes.
Most Helpful

5 5

This is a fantastic recipe as far as taste. It makes a great dinner muffin, tasting a bit like cornbread. I agree--I'd add more dillweed.

5 5

I have made these on several occasions and they come out perfect every time. I used a little more of the cheese on the tops The combination of dill and parmesan gives a very unique taste. A great savory muffin for a brunch. Another recipe to use up that summer squash. They also freeze well.

5 5

This is a great dinner muffin! I'm going to add a little more dill the next time I make it though. The recipe makes a lot of muffins. I will definately cut the recipe in half and there will be a next time for this recipe.