These muffins are incredibly low in carbs, packed with flavor, and so simple to whip up. Perfect for breakfast, a quick snack, or a side dish!
Prep time: 15 minutes
Cook time: 20–25 minutes
Yields: 12 muffins
🛒 Ingredients
2 medium zucchinis, grated
1 cup shredded cheese (cheddar, mozzarella, or parmesan work great!)
3 large eggs, beaten
1/2 cup almond flour (keeps it ultra-low carb! You can also use coconut flour or standard flour if carbs aren’t a concern)
1 tsp baking powder
2 tbsp olive oil or melted butter
1/2 tsp garlic powder
Salt and black pepper, to taste
👩🍳 Step-by-Step Instructions
1. Prep the Zucchini:
Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. (Crucial step to keep your muffins from getting soggy!)
2. Mix the Batter:
In a large mixing bowl, combine the squeezed zucchini, shredded cheese, beaten eggs, almond flour, baking powder, olive oil, garlic powder, salt, and pepper. Stir well until completely combined.
3. Fill the Tin:
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease it generously with non-stick spray. Divide the batter evenly among the cups.
4. Bake to Perfection:
Bake for 20 to 25 minutes, or until the tops are beautifully golden brown and a toothpick inserted into the center comes out clean.
5. Cool and Serve:
Let them cool in the tin for 5 minutes, then transfer them to a wire rack. Enjoy them warm or cold!