These soft and savory zucchini cheese muffins are perfect for a light dinner, snack, or meal prep. They’re low in carbs, full of flavor, and super easy to make!
Ingredients
1 cup grated zucchini (squeeze out excess water)
1 cup shredded cheese (cheddar or mozzarella)
2 eggs
½ cup almond flour (or regular flour if you prefer)
¼ cup grated parmesan cheese
1 tsp baking powder
1 tbsp olive oil or melted butter
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Instructions
Preheat oven to 180°C / 350°F. Line a muffin tin with paper liners.
Prepare zucchini: Grate the zucchini and squeeze out as much water as possible using a clean towel.
Mix wet ingredients: In a bowl, beat the eggs and add olive oil.
Add vegetables & cheese: Stir in the zucchini, shredded cheese, and parmesan.
Add dry ingredients: Mix almond flour, baking powder, garlic powder, salt, and pepper.
Combine everything until a thick batter forms.
Fill muffin cups about ¾ full.
Bake for 20–25 minutes until golden brown on top.
Let cool slightly and enjoy warm!
Tips
Add chopped herbs like parsley or chives for extra flavor.
You can also add cooked chicken or turkey bits for more protein.
Store in the fridge up to 3 days and reheat in the oven or microwave.
Light & Healthy Zucchini Cheese Muffins (Low-Carb Dinner Option)
