Ingredients (Makes 8–10 muffins)
- 2 medium zucchini, grated
- 4 large eggs (room temperature)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar or Parmesan
- 2 tablespoons cream cheese or Greek yogurt (for softness)
- 2 tablespoons olive oil or melted butter
- 2 green onions, finely chopped
- 1 clove garlic, minced
- Salt & black pepper, to taste
- ½ teaspoon dried oregano or Italian herbs
- Optional: pinch of chili flakes
👩🍳 Instructions (Very Detailed)
1️⃣ Prepare the zucchini
(important step)
- Grate the zucchini.
- Place it in a clean towel and squeeze very well to remove excess water.
This prevents soggy muffins.
2️⃣ Preheat & prepare pan
- Preheat oven to 180°C / 350°F.
- Grease a muffin tin well or line with parchment liners.
3️⃣ Mix the eggs
- In a bowl, whisk the eggs until slightly frothy.
- Add cream cheese (or yogurt) and olive oil.
- Whisk until smooth.
4️⃣ Add the fillings
- Add grated zucchini, green onions, garlic, herbs, salt, and pepper.
- Mix gently.
- Stir in mozzarella and cheddar.
5️⃣ Fill the muffin cups
- Spoon mixture into muffin cups, filling about ¾ full.
- Do not overfill.
6️⃣ Bake
- Bake for 20–25 minutes until:
- Tops are golden
- Centers are set
- A toothpick comes out clean
7️⃣ Rest before removing
- Let muffins rest in the pan for 5 minutes.
- Remove gently and serve warm.
✅ Final Result
- Soft & fluffy inside
- Crispy cheesy top
- Healthy & filling
- Perfect for breakfast, snacks, or lunchboxes