Soft Cheese Zucchini Cakes

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Soft Cheese Zucchini Cakes
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
225
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie225 kcal(11 %)
Protein8.46 g(9 %)
Fat15.41 g(13 %)
Carbohydrates13.86 g(9 %)
Sugar added0 g(0 %)
Roughage0.29 g(1 %)
Vitamin A77.47 mg(9,684 %)
Vitamin D0.42 μg(2 %)
Vitamin E0.92 mg(8 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.65 mg(14 %)
Vitamin B₆0.07 mg(5 %)
Folate19.99 μg(7 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C5.85 mg(6 %)
Potassium137.72 mg(3 %)
Calcium210.08 mg(21 %)
Magnesium14.63 mg(5 %)
Iron0.41 mg(3 %)
Iodine11.59 μg(6 %)
Zinc0.77 mg(10 %)
Saturated fatty acids4.28 g
Cholesterol47.58 mg

Ingredients

for
12
Ingredients
2 large eggs
½ cup sunflower oil
¾ cup Greek yogurt
2 medium zucchini (coarsely grated)
1 cup grated Gruyere (cubed)
1 ½ cups plain flour
2 teaspoons Baking powder
½ teaspoon baking soda
½ teaspoon salt
How healthy are the main ingredients?
eggzucchinisalt

Preparation steps

1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4 and oil a 12-hole silicone muffin tin.
2.
Beat the egg in a jug with the oil, yoghurt, cheese and courgette until well mixed.
3.
Mix the flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the paper cases, then bake in the oven for 20-25 minutes.
5.
Test with a wooden toothpick, if it comes out clean, the muffins are done. Serve warm.
6.
Suggested variation; these muffins are delicious served warm with a dollop of mint jelly.