Cheesy Zucchini Muffins

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👩‍🍳 Instructions

1. Prep the Oven & Pan:
Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with oil or butter, or line it with parchment paper liners.

2. Prepare the Zucchini:
Place the grated zucchini in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink to remove as much excess moisture as possible. This step is essential for achieving the perfect texture and preventing soggy muffins.

3. Combine the Mixture:
In a large mixing bowl, combine the drained zucchini, mozzarella, Parmesan, eggs, green onions, flour, baking powder, garlic powder, salt, and pepper. Mix gently until all ingredients are just incorporated and evenly distributed. Be careful not to overmix.

4. Fill the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Use the back of a spoon to lightly press down and smooth the tops.

5. Bake to Perfection:
Bake for 25-30 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

6. Cool and Serve:
Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack. They are best served warm, but are also delicious at room temperature.

🍽 Serving Suggestions

  • For Brunch: Serve alongside scrambled eggs or a fresh fruit salad.

  • Light Lunch: Pair with a cup of tomato soup or a crisp green salad.

  • Dinner Side: An excellent accompaniment to grilled chicken, steak, or roasted vegetables.

  • On-the-Go: Pack them in a lunchbox for a satisfying and portable snack.

✏️ Chef’s Notes

  • Low-Carb Option: Substitute the all-purpose flour with an equal amount of almond flour.

  • Cheese Swap: Cheddar, Gouda, or Monterey Jack can be used in place of the mozzarella.

  • Make Ahead: These muffins store well in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. Reheat in a toaster oven or conventional oven to restore their crisp exterior.

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