Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tsp (5g) garlic powder
  • 2 cups (220g) grated zucchini, squeezed dry
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 2 large (100g) eggs
  • 1/2 cup (120ml) Greek yogurt
  • 1/4 cup (60ml) melted unsalted butter
  • 2 tbsp (30ml) fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Grate the zucchini using the medium holes of a box grater, then place the shreds in a clean kitchen towel and squeeze firmly to remove excess water.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
  3. In a separate medium bowl, beat the eggs, Greek yogurt, and melted butter until smooth.
  4. Fold the squeezed zucchini, shredded cheddar, and chives into the wet mixture until evenly distributed.
  5. Pour the wet ingredients into the dry base and stir with a spatula just until combined; stop as soon as no streaks of flour remain.
  6. Spoon the batter into a muffin tin, filling each cup about 3/4 full. Bake for 18–22 minutes until the tops are mahogany-colored and a toothpick inserted in the center comes out clean.