Hey there, foodies! Today I’m so excited to share a recipe for cheesy zucchini muffins that are Weight Watchers friendly and super satisfying. These savory muffins are the perfect way to sneak in some extra veggies in your day while enjoying a warm, cheesy treat that won’t break your points.
Whether you’re following Weight Watchers or just looking for a healthier snack option, these muffins are about to become your new favorite. They’re perfect for breakfast on the go, as a side dish with soup, or just when you need a pick me up in the afternoon.
WHY ZUCCHINI IN A MUFFIN?
You might be wondering why anyone would put zucchini in a perfect muffin. I thought the same thing! But there are several amazing reasons why zucchini is a game changer in baking:
- It adds moisture without extra fat
- The flavor blends perfectly with cheese and seasonings
- You’re sneaking in extra veggies and nutrients
- It reduces the overall calorie count while keeping the muffins satisfying
TIPS FOR WORKING WITH RAW ZUCCHINI
Before we get into the recipe, here are some tips for working with zucchini that I’ve learned through trial and error:
- Squeeze out excess moisture: After grating, wrap the zucchini in a clean kitchen towel and squeeze well. No soggy muffins!
- Use the big holes: Grate your zucchini using the big holes of your box grater for the best texture
- Don’t peel: The skin has extra nutrients and adds pretty green flecks to your muffins
- Choose medium zucchini: They have the best flavor and fewer seeds
WEIGHT WATCHERS POINTS
For all my Weight Watchers friends out there, here are the points: This recipe makes 12 muffins and each muffin is 5 PersonalPoints™. Remember points may vary based on your personal plan so I always recommend adding the recipe to your WW app while logged in to get your points.
These muffins are totally worth the points – they’re filling, satisfying and help you stay on track while eating real food!
INGREDIENTS
Here's everything you'll need to whip up these delicious, cheesy muffins in your kitchen:
- White whole wheat flour
- Baking powder
- Baking soda
- Garlic powder
- Zucchini
- Parsley
- Low-fat extra sharp cheddar cheese
- Salt
- Low-fat buttermilk
- Eggs
- Extra virgin olive oil
- Nonstick cooking spray
HOW TO MAKE ZUCCHINI MUFFINS WITH CHEESE
Ready to make these delicious Weight Watchers cheesy zucchini muffins? These easy-to-follow instructions will guide you through creating the perfect batch of savory muffins that are both healthy and satisfying. Let's get started!
STEP ONE: PREPARE YOUR OVEN AND PAN
Get your oven nice and hot by preheating to 400°F. While it's heating, grab your 12-cup muffin pan and give it a good coating of nonstick cooking spray.
STEP TWO: PREPARE THE ZUCCHINI
Using a box grater, coarsely grate your zucchini. Sprinkle it with 1/4 teaspoon salt and let it hang out for 10 minutes. Then, grab some paper towels and squeeze out all that extra moisture – this is key for perfect muffins!
STEP THREE: MIX DRY INGREDIENTS
In a large bowl, combine your flour, baking powder, baking soda, and 1/2 teaspoon salt. Give everything a good whisk to ensure it's well mixed.
STEP FOUR: COMBINE WET INGREDIENTS
In a separate bowl, whisk together your eggs, buttermilk, and oil until well combined. Then, gently fold these wet ingredients into your dry mixture. Add your prepared zucchini, cheese, and parsley, mixing just until combined – don't worry about a few lumps!
STEP FIVE: BAKE TO PERFECTION
Fill each muffin cup with an equal amount of batter – they'll be quite full! Pop them in the oven and bake for 23-28 minutes, or until they're lightly golden brown. To test for doneness, insert a toothpick in the center – it should come out clean.
Pro Tip: Remember not to overmix your batter – this helps ensure your muffins stay tender and delicious!
WEIGHT WATCHERS CHEESY ZUCCHINI MUFFINS RECIPE
Now that you know all about these Weight Watchers Cheesy Zucchini Muffins, it's time to print the recipe or save it for later.
You can print off the complete ingredients and instructions for Weight Watchers Cheesy Zucchini Muffins via the recipe card below.
These Weight Watchers-friendly cheesy zucchini muffins are a perfect savory snack that combines grated zucchini with sharp cheddar for a delicious, satisfying treat at just 5 points per muffin.
- 1.5 cups of white whole wheat flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. garlic powder
- 1 cup grated unpeeled zucchini–squeezed to release the extra liquid. This is about 2 medium zucchini.
- 1/2 cup chopped parsley
- 1/2 cup low-fat extra sharp cheddar cheese
- 1/2 tsp. salt
- 1 cup low-fat 1% buttermilk
- 2 eggs
- 2 Tbsp. extra virgin olive oil
- nonstick cooking spray
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Preheat oven to 400° F. Lightly coat a 12 cup muffin pan with nonstick cooking spray
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Coarsely grate the zucchini and sprinkle with 1/4 tsp. salt. Allow the zucchini to sit for 10 minutes then use paper towels to squeeze out the excess liquid.
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Whisk the flour, baking powder, baking soda and 1/2 tsp. salt together in a large bowl.
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In a small bowl whisk the eggs, buttermilk and oil together. Now fold the wet ingredients into the dry ingredients. Add in the zucchini, cheese and parsley until barely combined. A few lumps are okay.
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Divide the batter equally into the 12 muffin cups. They will be very full. Bake until the muffins are lightly golden brown and a toothpick test comes out clean. Typically this takes 23 to 28 minutes.
For best results do not overmix the batter.
If you don't have time to print it off right now, no worries! Just save the pin to your Pinterest account by clicking the pin button located in the recipe card below.
If you make this recipe and LOVE it… please come back and leave a 5-star rating. It would mean so much to me!
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