4.3
(321)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
After you grate the zucchini, you'll need to get rid of the excess water.
Step 2
Wrap the zucchini in a clean kitchen towel and squeeze the excess water out.
Step 3
Make sure you're holding the towel over the sink or a large enough bowl to catch all the water. You don't want a mess.
Step 4
In a large bowl, combine the flour, baking powder and Italian Seasoning.
Step 5
In another bowl, combine the egg with the milk. Then add to the dry ingredients and combine.
Step 6
Add the shredded zucchini and cheese to the batter and mix to combine.
Step 7
Spoon into mini muffin pans that have been sprayed with non-stick cooking spray.
Step 8
Bake in a preheated 375 degree oven for 20 minutes or until the center is done.
Your folders
allrecipes.com
4.6
(96)
10 minutes
Your folders
kingarthurbaking.com
4.8
(9)
40 minutes
Your folders
recipelion.com
5.0
(4)
20 minutes
Your folders
norinesnest.com
4.5
(28)
25 minutes
Your folders
aprettylifeinthesuburbs.com
4.8
(60)
Your folders
thestayathomechef.com
5.0
(3)
15 minutes
Your folders
christieathome.com
5.0
(2)
55 minutes
Your folders
delish.com
Your folders
mountvernon.org
Your folders
food.com
5.0
(6)
30 minutes
Your folders
sweetpeaskitchen.com
5.0
(1)
25 minutes
Your folders
tofutoday.com
5.0
(8)
15 minutes
Your folders
bestrecipes.com.au
4.8
(29)
30 minutes
Your folders
mrfood.com
4.0
(5)
20 minutes
Your folders
kitchenfunwithmy3sons.com
5.0
(5)
21 minutes
Your folders
foodnetwork.com
5.0
(2)
30 minutes
Your folders
blog.fatfreevegan.com
Your folders
blog.fatfreevegan.com
4.6
(5)
60 minutes
Your folders
deliciouslydeclassified.com