Instructions
- Preheat your oven to 180°C (350°F) and prepare a muffin tin by greasing or lining with paper cups.
- In a medium bowl, whisk together the eggs, salt, and pepper.
- Grate the zucchini and add it to the bowl with the eggs.
- Stir in the chopped red bell pepper and grated cheese.
- Mix the flour and baking powder into the wet ingredients until just combined.
- Spoon the batter evenly into the muffin tin. For uniform muffins, use an ice cream scoop.
- Bake in the preheated oven for 25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let muffins cool slightly before serving. Enjoy warm, at room temperature, or reheat in the microwave.
Tips & Variations
- Vegetables: Add grated carrots, corn, or cooked quinoa for extra nutrition.
- Cheese: Use cheddar, feta, ricotta, or any other cheese you like.
- Sweet Version: Swap cheese with ½ cup sugar, add ¼ tsp walnuts, ¼ cup cranberries, chocolate chips, or a drizzle of chocolate.
- Vegan & Gluten-Free: Use 2 cups oat flour, ½ tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, ¼ tsp coconut sugar, ¼ cup maple syrup, 1½ egg substitute, 1 tsp vanilla extract, 1 cup shredded zucchini, and 1 cup vegan chocolate chips.
- Moisture Tip: Squeeze out excess water from the grated zucchini with a tea towel for best results.
Storage
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