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

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

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Instructions

1. Wash and dry the zucchini. Prepare the rest of the ingredients.
2. Rub it with a grater and leave for 10 minutes. Then squeeze and drain excess liquid.
3. Beat in the eggs.
4. Add salt, pepper and some mayonnaise or sour cream. Mix thoroughly.
5. Add flour and baking soda.

   

6. Divide the finished dough into muffin tins. Send to an oven preheated to 180 degrees.
7. 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.
8. Zucchini muffins are good both warm and cold.

Bon Appetit!