Soft, cheesy, and packed with zucchini — these savory muffins are perfect for breakfast, snacks, or a light keto-friendly meal!
Ingredients
- 1 medium zucchini, grated
- 1 cup cottage cheese
- 2 eggs
- 1 cup almond flour
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 tbsp olive oil or melted butter
- Optional: chopped parsley or chili flakes
Step-by-Step Recipe
Step 1: Prepare the Zucchini
Wash and grate the zucchini.
Place it in a clean kitchen towel and squeeze out as much water as possible. This helps keep the muffins fluffy instead of soggy.
Step 2: Preheat the Oven
Preheat your oven to 180°C (350°F).
Line a muffin tray with paper liners or lightly grease it.
Step 3: Mix the Wet Ingredients
In a large bowl, add:
- Cottage cheese
- Eggs
- Olive oil or melted butter
Whisk everything together until smooth.
Step 4: Add Dry Ingredients
Now add:
- Almond flour
- Baking powder
- Garlic powder
- Onion powder
- Salt and pepper
Mix well until combined.
Step 5: Add Cheese & Zucchini
Fold in:
- Grated zucchini
- Mozzarella cheese
- Parmesan cheese
Mix gently until everything is evenly combined.
Step 6: Fill the Muffin Tray
Spoon the batter into the muffin cups, filling each about ¾ full.
If you like, sprinkle extra cheese on top for a golden cheesy crust.
Step 7: Bake
Bake for 22–28 minutes or until the tops are golden brown and a toothpick comes out clean.
Step 8: Cool & Serve
Let the muffins cool for 5–10 minutes before serving.
Enjoy warm with tea, coffee, or your favorite dip!
Tips
- Add cooked chicken or turkey for extra protein.
- Store in the fridge for up to 4 days.
- Reheat in the oven or air fryer for best texture.
