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To make these muffins, gather the following ingredients: - 2 cups finely grated zucchini (about 2 medium zucchinis) - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - 1 cup sharp shredded cheddar cheese - 2 large eggs - 1/3 cup high-quality olive oil - 1/2 cup creamy plain Greek yogurt These ingredients blend well to create a moist and cheesy treat. The zucchini adds moisture, while the cheese brings flavor. You can boost the flavor with these optional items: - 1/4 cup finely chopped fresh chives (for garnish) Chives add a nice oniony kick, making the muffins even more delicious. You can also try adding herbs or spices that you love. If you have dietary needs, here are some swaps: - Use whole wheat flour instead of all-purpose flour for more fiber. - Swap Greek yogurt with dairy-free yogurt for a vegan option. - Replace eggs with flaxseed meal mixed with water for a vegan choice. These substitutions help make the muffins fit your needs while keeping them tasty. You can enjoy them no matter your diet! First, let's get started with the zucchini. You need 2 medium zucchinis. Grate them finely. This helps the zucchini blend into the muffins. Place the grated zucchini in a bowl. Add a pinch of sea salt and let it sit for 10 minutes. This step draws out excess moisture. After 10 minutes, take a clean kitchen towel. Squeeze out any extra liquid from the zucchini. This keeps the muffins from getting soggy. Next, grab a large mixing bowl. In it, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Whisk these dry ingredients well. Then, fold in 1 cup of sharp shredded cheddar cheese. Mixing the cheese with the dry ingredients ensures it spreads evenly in the muffins. Now, let’s move to the wet ingredients. In another bowl, whisk together 2 large eggs, 1/3 cup of high-quality olive oil, and 1/2 cup of creamy plain Greek yogurt. Mix until everything is smooth and creamy. Next, gently fold the squeezed zucchini into this wet mixture. Make sure it’s well combined. Now, pour the wet ingredients into the bowl with the dry mix. Use a spatula to fold them together. Do not overmix; it’s okay if there are a few lumps. If you want to add flavor, fold in 1/4 cup of finely chopped fresh chives at this point. You can find the full recipe above to see these steps in action. Bake these muffins for 20 to 25 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center. If it comes out clean, the muffins are ready. The tops should be golden brown and slightly springy to the touch. This means they are perfectly baked! These muffins taste best warm. I recommend serving them straight from the oven or letting them cool for just 5 minutes. If you prefer them later, reheat briefly in the oven or microwave. This will bring back their soft, cheesy goodness. These muffins pair well with many things. Try them with whipped cream cheese or herbed butter for added flavor. They also make a great snack with a side of fresh fruit or a salad. You can even pack them in lunchboxes for a tasty treat on the go. For a fun twist, serve them with a spicy salsa or a dollop of guacamole! For the full recipe, check out the detailed instructions above! {{image_4}} To keep your zucchini muffins from being soggy, remove excess moisture from the zucchini. After grating, sprinkle a pinch of salt on the zucchini and let it sit for about 10 minutes. This draws out water. Then, use a clean towel to squeeze out the liquid. This step is key for a lighter muffin. To store your muffins and keep them fresh, place them in an airtight container. Let them cool completely before storing. You can keep them at room temperature for up to three days. If you want to store them longer, try the fridge. They last up to a week there. To reheat your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 5 to 10 minutes. You can also use the microwave for quick reheating. Just heat them for 10 to 15 seconds. Enjoy them warm for the best taste! For the full recipe, check out the guidelines mentioned earlier. You can boost the flavor of your muffins by adding herbs. Try mixing in fresh herbs like basil or parsley. Dried herbs like oregano or thyme work well too. A tablespoon or two is usually enough. These herbs add a nice touch and make your muffins taste fresh and vibrant. If you want a heartier muffin, consider adding bacon or ham. Cook some bacon until crispy, then chop it into small bits. You can add about half a cup of bacon or ham to the batter. This addition gives your muffins a savory kick. Plus, it pairs perfectly with the cheese. For a gluten-free version, use almond flour or a gluten-free flour blend instead of all-purpose flour. For a dairy-free option, swap the Greek yogurt with a dairy-free yogurt. You can also use a dairy-free cheese. These swaps make the muffins suitable for various diets without losing flavor. Feel free to explore these variations to create your perfect Easy Cheesy Zucchini Muffins. For the complete recipe, check out the Full Recipe section. Yes, you can freeze these muffins. Let them cool completely first. Wrap each muffin in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last up to three months. When you're ready to eat, just thaw them in the fridge or microwave. You can use sour cream as a great substitute for Greek yogurt. Plain yogurt also works well. If you need a dairy-free option, try using coconut yogurt. Each of these options keeps the muffins moist and tasty. If stored properly, these muffins last about four to five days at room temperature. Keep them in an airtight container. They can stay fresh longer in the fridge, lasting about a week. For the best taste, enjoy them warm! You can find the full recipe above for more details. These Easy Cheesy Zucchini Muffins are simple and fun to make. You learned about the key ingredients, how to mix them, and tips for perfect muffins. Remember to store them right so they stay fresh. Feel free to try different flavors or dietary swaps. The options are endless! Enjoy these muffins warm or cold, and pair them with your favorite dish. Get creative in your kitchen and let your taste buds guide you. Happy baking!

Easy Cheesy Zucchini Muffins

Satisfy your cravings with these Savory Cheesy Zucchini Muffins! Packed with delicious shredded cheddar and moist zucchini, these easy-to-make muffins are the perfect snack or side dish. In just 40 minutes, you can whip up a batch that’s great for lunchboxes or cozy gatherings. Don't miss out on this tasty recipe! Click to explore the full instructions and treat yourself to a delightful baking experience.
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Ingredients
  

2 cups finely grated zucchini (about 2 medium zucchinis)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 cup sharp shredded cheddar cheese

2 large eggs

1/3 cup high-quality olive oil

1/2 cup creamy plain Greek yogurt

1/4 cup finely chopped fresh chives (optional, for garnish)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray or oil.

    In a mixing bowl, combine the finely grated zucchini with a pinch of sea salt and let it rest for approximately 10 minutes. This resting time will help to draw out excess moisture from the zucchini. After 10 minutes, use a clean kitchen towel to squeeze out any additional liquid from the zucchini.

      In a separate large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, black pepper, and sharp cheese until they are well incorporated.

        In another bowl, use a whisk to blend the eggs, olive oil, and Greek yogurt until the mixture is homogenous and creamy.

          Carefully fold the squeezed zucchini into the wet ingredient mixture, ensuring that it's well combined.

            Gently add the wet ingredients to the dry ingredients, folding them together with a spatula. Be cautious not to overmix; it's okay if there are a few lumps. If you are using chives, fold them in at this point for an additional touch of flavor.

              Using a scoop or spoon, evenly distribute the batter among the muffin cups, filling each cup about 3/4 of the way full to allow for rising.

                Bake the muffins in the preheated oven for 20-25 minutes. They are ready when the tops are a lovely golden brown and a toothpick inserted into the center comes out clean.

                  Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. After that, carefully transfer the muffins to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Yields: 12 muffins

                      - Presentation Tips: Serve these delightful muffins warm, alongside a side of whipped cream cheese or herbed butter for a luscious spread. They also make for an excellent portable snack, perfect for lunchboxes or picnics!