Description
Warm, cheesy muffins packed with tender zucchini and a hint of garlic, perfect for snacks or quick breakfasts.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners. Grate the zucchini and squeeze out excess moisture with a towel.
- In a large bowl, whisk together the grated zucchini, eggs, milk, and olive oil until combined.
- Stir the flour, shredded cheddar, baking powder, salt, black pepper, garlic powder, and cayenne pepper in another bowl.
- Combine the dry ingredients with the wet ingredients until just mixed, avoiding overmixing.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
- Serve warm for the best cheesy texture or let cool completely before storing.
Notes
Store in an airtight container for up to 2 days at room temperature, or in the refrigerator for 4–5 days. They can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 167
- Sugar: 1g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg