Savory Zucchini Muffins Recipe

1 cup all-purpose flour (or whole wheat flour)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp black pepper

½ tsp garlic powder (optional)

2 large eggs

¼ cup milk (any kind)

¼ cup vegetable oil or melted butter

1 cup shredded cheese (cheddar, mozzarella, or a mix)

¼ cup grated Parmesan (optional but tasty)

2 tbsp chopped chives or green onions (optional)

Instructions:

Prep Oven & Pan:

Preheat your oven to 375°F (190°C).

Grease a muffin tin or line with paper liners.

Grate the Zucchini:

Grate zucchini using a box grater or food processor.

Place in a clean towel or cheesecloth and squeeze out as much liquid as possible.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.

Mix Wet Ingredients:

In a separate bowl, whisk the eggs, milk, and oil.

Combine Everything:

Add the wet ingredients to the dry.

Fold in grated zucchini, cheese, and optional herbs until just combined. Do not overmix.

Fill Muffin Tin:

Spoon the batter into the muffin tin, filling each about ¾ full.

Bake:

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and tops are golden.

Cool & Serve:

Let cool in the pan for 5 minutes, then transfer to a wire rack.

Serve warm or room temperature.