Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line it with paper liners.
Step 2: Prepare the Zucchini
- Grate the zucchini.
- Sprinkle with a pinch of salt and let it sit for 10 minutes.
- Wrap the zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together:
- Eggs
- Olive oil
- Garlic
- Parsley or chives
Step 4: Add the Remaining Ingredients
Stir in:
- Grated zucchini
- Cheddar cheese
- Parmesan cheese
- Almond flour
- Baking powder
- Italian seasoning
- Onion powder
- Salt
- Black pepper
Mix until everything is evenly combined.
Step 5: Fill the Muffin Cups
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle a little extra shredded cheese on top if desired.
Step 6: Bake
- Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Let the muffins cool in the pan for 5 minutes.
- Transfer to a wire rack and serve warm or at room temperature.
Serving Suggestions
- Serve with a dollop of sour cream or Greek yogurt.
- Pair with scrambled eggs for breakfast.
- Enjoy alongside soup or a fresh green salad.
- Add slices of avocado for a satisfying lunch.
Tips
- Squeezing the zucchini thoroughly is the key to fluffy, non-soggy muffins.
- Try mozzarella, Gouda, or pepper jack cheese for different flavors.
- Add cooked bacon bits, diced ham, or chopped spinach for extra variety.
- Store leftovers in the refrigerator and reheat for a quick grab-and-go snack.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Microwave for 20–30 seconds or warm in a 350°F (175°C) oven for 5–7 minutes.
These savory zucchini cheese muffins are soft, flavorful, and perfect for meal prep or a quick, satisfying bite any time of day! 🥒🧀🧁
