Salted Zucchini Muffins: Moist and Deliciously Savory

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.

Prepare the Zucchini: Grate the zucchinis using a coarse grater. Place the grated zucchini in a clean kitchen towel or paper towels, and squeeze out the excess moisture. This step helps ensure your muffins aren’t too soggy.

Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal (if using), baking powder, baking soda, salt, and garlic powder.

Combine Wet Ingredients: In another bowl, whisk together the eggs, olive oil, milk, melted butter, and Parmesan cheese (if using). Stir in the grated zucchini.

Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix to keep the muffins light and airy. If you’re using fresh herbs, fold them into the batter now.

Bake: Divide the batter evenly among the muffin cups, filling them about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips:

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