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Zucchini, a versatile and nutritious vegetable, has become a staple in kitchens around the world. This beloved summer squash is not only renowned for its mild flavor and adaptability in various dishes but also for its impressive health benefits. From salads to stir-fries, zucchini can elevate any meal, and one of the most delightful ways to enjoy it is in the form of savory zucchini cheese muffins. These muffins are a fantastic option for a quick snack or a satisfying breakfast, making them a perfect addition to your cooking repertoire.

Savory Zucchini Cheese Muffins

Discover the delightful world of savory zucchini cheese muffins! This easy recipe transforms nutritious zucchini into a delicious snack or breakfast option, perfect for any time of day. These muffins blend moisture, flavor, and essential nutrients, making them a smart addition to your meal prep. With simple ingredients and minimal cooking skills required, you can whip up a batch that's both satisfying and healthy. Try experimenting with different cheeses and herbs for a unique twist!
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Ingredients
  

1 medium zucchini, grated

1 cup all-purpose flour

1 cup shredded cheese (cheddar or your favorite cheese)

1/2 cup grated Parmesan cheese

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

2 large eggs

1/2 cup milk (or plant-based milk)

1/4 cup olive oil

1 tsp garlic powder

1 tsp dried oregano

1/4 tsp red pepper flakes (optional)

Fresh herbs for garnish (e.g., chives or parsley)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.

    Prepare the zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set it aside.

      Mix the dry ingredients: In a large bowl, combine the all-purpose flour, shredded cheese, grated Parmesan, baking soda, baking powder, salt, black pepper, garlic powder, oregano, and red pepper flakes (if using). Mix well until all ingredients are evenly distributed.

        Whisk the wet ingredients: In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.

          Combine wet and dry ingredients: Slowly pour the wet mixture into the dry mixture. Stir until just combined (do not overmix).

            Fold in zucchini: Gently fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.

              Fill the muffin tin: Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.

                Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                  Cool and serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Garnish with fresh herbs if desired.

                    Prep Time, Total Time, Servings: 15 min | 35 min | 12 muffins