Makes: 12 muffins
Prep: 15 minutes | Bake: 20–25 minutes | Total: about 40 minutes
Oven: 375°F (190°C)
Ingredients
- 1½ cups grated zucchini — about 1 medium zucchini
- ½ cup finely diced red bell pepper
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp salt
- ½ cup shredded cheddar cheese
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley, optional
Directions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare the zucchini: Grate it, then squeeze it very firmly in a clean kitchen towel or several layers of paper towel. Measure 1½ cups after squeezing. This is important to prevent soggy muffins.
- Prepare vegetables: Finely dice the red pepper and chop the parsley if using.
- Mix wet ingredients: In a large bowl, whisk the eggs, Greek yogurt, and olive oil until smooth.
- Add vegetables: Stir in the squeezed zucchini, red pepper, and parsley.
- Add dry ingredients: Add flour, baking powder, baking soda, garlic powder, onion powder, oregano, pepper, and salt.
- Fold gently: Stir only until the flour is incorporated, then fold in the cheddar. Don’t overmix.
- Fill: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake: Bake for 20–25 minutes, until lightly golden and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let them sit in the pan for 5 minutes, then transfer to a wire rack.
