A quick and nutritious breakfast that combines the wholesome goodness of zucchini with the satisfying richness of eggs and cheese, perfect for breakfast on the go or a healthy snack for kids.
Ingredients
Scale:
1 cup grated zucchini (about 1 medium zucchini)
1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
1/2 cup almond flour (or all-purpose flour)
1 teaspoon baking powder
Salt and pepper to taste
4 large eggs
1/4 cup milk (dairy or non-dairy)
2 tablespoons olive oil or melted butter
Chopped fresh herbs (optional, like parsley or chives)
Extra cheese for topping (optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease a muffin tin with non-stick spray or line it with muffin liners.
Using a box grater, grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
In a large mixing bowl, combine the grated zucchini, shredded cheese, almond flour, baking powder, salt, and pepper.
In another bowl, whisk together the eggs, milk, and olive oil (or melted butter) until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full and optionally adding extra cheese and herbs on top.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are p￭ up and golden brown.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
