Zucchini Cheese Muffins

• 2 cups grated zucchini
• 1 cup shredded cheese (cheddar,
• mozzarella, or a mix)
• 2 cups all-purpose flour (substitute with a gluten-free blend if needed)
• 2 large eggs
• ½ cup vegetable oil
• ½ cup milk
• 2 tsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• Optional: ¼ cup chopped herbs (basil, parsley), ¼ cup diced ham or bacon
  



Preheat oven to 350°F. Grease or line a muffin tin. Grate the zucchini and squeeze out excess moisture. In a large bowl, combine flour, baking powder, salt, pepper, and garlic powder. In another bowl, whisk together eggs, oil, and milk. Gradually mix wet ingredients into dry ingredients until just combined. Fold in grated zucchini and shredded cheese. Spoon batter into muffin tin, filling each cup about ⅔ full. Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.