Description
Savory muffins loaded with sharp cheddar and zucchini, perfect for breakfast, snacks, or lunchboxes.
Ingredients
Scale
- 2 medium zucchinis (about 2 cups packed)
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- A pinch of pepper
- 2 large eggs
- 1/3 cup olive oil (or melted butter)
- 1/3 cup milk or buttermilk
- 1 cup grated sharp cheddar
- 2 tablespoons chopped chives
Instructions
- Shred the zucchini and sprinkle with salt; let it sit for 10 minutes.
- Press or squeeze out excess moisture using a clean towel or fine-mesh sieve.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and pepper.
- In another bowl, combine eggs, olive oil, and milk; fold wet ingredients into dry until just combined.
- Fold in the drained zucchini, grated cheddar, and chives.
- Spoon the batter into a greased or lined 12-cup muffin tin, filling about 3/4 full.
- Bake at 375°F (190°C) for 20–25 minutes until a toothpick comes out clean and tops are golden.
Notes
Ensure to drain the zucchini properly to avoid soggy muffins. Use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg