These moist, cheesy zucchini muffins are packed with fresh vegetables and herbs. They’re perfect for breakfast, lunchboxes, or as a healthy snack. Easy to make and ready in under 40 minutes!
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Servings: 12 muffins
Ingredients
- 2 medium zucchinis, grated
- 2 large eggs
- 1 cup (100 g) shredded cheddar cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 cup (125 g) almond flour (or 1 cup all-purpose flour if preferred)
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley or chives
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Note: Despite the claim in the image, these are not “one carb” muffins. Zucchini, cheese, eggs, and almond flour all contain some carbohydrates. They are, however, lower in carbs than traditional muffins made with wheat flour.
