Zucchini Muffins in the Oven

by Editorial Staff

In zucchini season, you want to experiment with recipes as much as possible. That is why I offer you airy, mouth-watering and delicious zucchini muffins in the oven to sample with a minimum of hassle.

Summary

Cook Time	45 mins
Total Time	45 mins
Course	Dessert
Servings (Default: 6)

Ingredients

Zucchini – 1 Piece
Egg – 2 Pieces
Sour cream – 1 tablespoon. spoon (or mayonnaise)
Flour – 0.5 Cup (approximately)
Soda – 0.3333 Teaspoon
Salt – To taste
Pepper – To taste

Instructions

Wash and dry the zucchini. Prepare the rest of the ingredients.
Rub it with a grater and leave for 10 minutes. Then squeeze and drain excess liquid.
Beat in the eggs.
Add salt, pepper and some mayonnaise or sour cream. Mix thoroughly.
Add flour and baking soda.
Divide the finished dough into muffin tins. Send to an oven preheated to 180 degrees.
Small cupcakes take about 20 minutes to bake, large ones take about 30 minutes. Check readiness with a toothpick. If it’s dry, the cupcakes are ready.
Zucchini muffins are good both warm and cold.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.