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Zucchini Egg Muffins with Cheddar

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Deliciously fluffy muffins filled with zucchini, cheddar cheese, and fresh herbs, perfect for a nourishing breakfast or snack.

Ingredients

Scale
  • 2 cups Zucchini (Grated and moisture squeezed out)
  • 4 large Eggs
  • 1 cup Cheddar Cheese (Shredded, sharp or mild to taste)
  • 1/2 cup Milk (Dairy-free alternatives accepted)
  • 1 cup All-Purpose Flour (Gluten-free flour if needed)
  • 1 tbsp Baking Powder (Check for freshness)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper (Optional)
  • 1/2 tsp Garlic Powder (Optional)
  • 1/4 cup Fresh Herbs (Chives or parsley, optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the muffin tin by greasing it with butter or non-stick spray.
  3. Mix the dry ingredients: flour, baking powder, salt, and pepper in a bowl.
  4. Combine the wet ingredients: whisk eggs, milk, and garlic powder until smooth.
  5. Add the grated zucchini and shredded cheddar to the wet mixture and fold gently.
  6. Combine the wet and dry mixtures, stirring until just blended.
  7. Spoon the batter into muffin cups, filling them about 3/4 full.
  8. Bake for 20–25 minutes until golden brown.
  9. Cool for a few minutes before enjoying.

Notes

For a quick breakfast, store muffins in an airtight container for up to five days, or freeze for up to three months.

Nutrition

Keywords: zucchini muffins, egg muffins, breakfast, healthy muffins, vegetarian

Find it online: https://oliviatable.com/zucchini-egg-muffins-cheddar-healthy-breakfast/