Zucchini Cupcakes Recipe
Hearty, quick-made zucchini cupcakes with corn and cheese! Perfect for breakfast or as an addition to lunch or dinner!
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. Grate the zucchini on a coarse grater, add salt and let stand for 10 minutes.
  2. Then drain the juice and squeeze out the grated pulp.
  3. Add eggs, grated cheese, corn, ground black pepper, basil and oregano. Add finely chopped dill.
  4. Pour in the oatmeal.
  5. Mix thoroughly.
  6. Spread the vegetable mixture into the cupcake molds (I got 9 pieces, pre-lightly lubricate the molds with vegetable oil). We send it to bake in a preheated 200 degree oven for 20-25 minutes. Focus on the features of your oven and prepare cupcakes with a golden crust. Take the finished cupcakes out of the oven, let them cool and serve to the table.
  7. Delicious served with sour cream sauce + herbs or unsweetened yogurt + herbs!
  8. Bon appetit.
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