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Print Recipe
Zucchini Cupcakes Recipe
Hearty, fast-cooking zucchini cupcakes with corn and cheese! Perfect for Breakfast or as an addition to lunch or dinner!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Grate the zucchini on a large grater, add salt and let stand for 10 minutes.
    Grate the zucchini on a large grater, add salt and let stand for 10 minutes.
  2. Then drain the juice and squeeze the grated pulp.
    Then drain the juice and squeeze the grated pulp.
  3. Add eggs, grated cheese, corn, black pepper, add Basil and oregano. Add finely chopped dill.
    Add eggs, grated cheese, corn, black pepper, add Basil and oregano. Add finely chopped dill.
  4. Pour oatmeal.
    Pour oatmeal.
  5. Mix thoroughly.
    Mix thoroughly.
  6. Spread out the forms for cupcakes vegetable mixture (I got 9 PCs., molds pre-slightly greased with vegetable oil). Send to bake in a preheated 200 degree oven for 20-25 minutes. Focus on the features of your oven and Golden top cupcakes.Ready-made cupcakes take out of the oven, let them cool and serve.
    Spread out the forms for cupcakes vegetable mixture (I got 9 PCs., molds pre-slightly greased with vegetable oil). Send to bake in a preheated 200 degree oven for 20-25 minutes. Focus on the features of your oven and Golden top cupcakes.Ready-made cupcakes take out of the oven, let them cool and serve.
  7. Delicious served with a sauce of sour cream+greens or unsweetened yoghurt+herbs!
    Delicious served with a sauce of sour cream+greens or unsweetened yoghurt+herbs!
  8. Bon appetit.
    Bon appetit.

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