Cheesy Zucchini Muffins

6

Prep Time

• Prep: 10 minutes
• Bake: 20–25 minutes
• Total: 35 minutes
• Makes: 10–12 muffins

Ingredients

• 2 medium zucchini, grated
• 4 large eggs
• ½ cup shredded cheese (cheddar, mozzarella, or a mix)
• ¼ cup grated Parmesan cheese
• 2–3 tbsp chopped green onions or chives
• ½ tsp garlic powder (or 1 minced garlic clove)
• Salt and black pepper, to taste
• ¼ cup milk (optional, for fluffier texture)
• 2–3 tbsp all-purpose flour (or almond flour for low-carb)

Instructions

1. Preheat oven
   Preheat oven to 190°C (375°F).
   Grease a muffin tin or line with silicone muffin cups.
2. Prepare the zucchini
   Grate zucchini and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels.
3. Mix the batter
   In a large bowl, whisk together:
   • eggs
   • milk (if using)
   • garlic powder
   • salt and pepper
   Stir in:
   • grated zucchini
   • shredded cheese
   • Parmesan
   • green onions
   • flour
4. Fill muffin cups
   Divide mixture evenly among muffin cups, filling about ¾ full.
5. Bake
   Bake for 20–25 minutes or until puffed, golden, and set in the center.
6. Cool slightly & serve
   Let muffins cool for 5 minutes before removing from the pan.

Serving Ideas

• Breakfast on the go
• Lunchbox snack
• Side dish with soup or salad
• High-protein meal prep option

Tips

• Squeezing the zucchini dry is the secret to non-soggy muffins.
• Add cooked bacon, spinach, or diced peppers for extra flavor.
• These store well in the fridge for up to 4 days.
• Reheat in the air fryer or oven for the best texture.