Ingredients

  • 2 medium zucchini, grated
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 2 large eggs
  • ½ cup milk
  • ⅓ cup olive oil or melted butter
  • 1 cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • ½ tsp dried oregano

Instructions

  1. Prepare zucchini: Grate the zucchini and squeeze it firmly in a clean kitchen towel to remove excess moisture.
  2. Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, pepper, garlic powder, and oregano.
  3. Mix wet ingredients: In another bowl, whisk eggs, milk, and olive oil until combined.
  4. Combine: Add the wet mixture to the dry ingredients. Stir gently until just combined.
  5. Add fillings: Fold in zucchini, cheddar, Parmesan, parsley, and chives. Don’t overmix.
  6. Fill muffin tin: Grease a 12-cup muffin pan and divide the batter evenly, filling each cup about ¾ full.
  7. Bake: Bake at 375°F (190°C) for 22–28 minutes, until puffed and deeply golden on top.
  8. Cool: Let the muffins cool in the pan for 5–10 minutes, then transfer to a rack.

🌿 Serving

Serve warm for breakfast, brunch, as a snack, or alongside soup or salad.

Prep: 15 min | Bake: 22–28 min | Serves: 12 muffins