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Before you embark on your baking adventure, it’s crucial to gather all the necessary ingredients to whip up your Zesty Zucchini Cheddar Breakfast Muffins. Having everything on hand will streamline the process and help you avoid any last-minute scrambles. Here’s what you’ll need:

Zucchini Cheddar Breakfast Muffins

Experience the warm embrace of freshly baked Zesty Zucchini Cheddar Breakfast Muffins—an extraordinary blend of flavors that transforms your morning routine. With savory sharp cheddar and moist zucchini, these muffins deliver a delightful taste and a nutritious kick. Perfect as a wholesome breakfast or a satisfying snack, they're easy to make and sure to become a staple in your kitchen. Enjoy the comforting aroma wafting through your home as you savor each delicious bite!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 cup shredded sharp cheddar cheese

1/2 cup unsweetened Greek yogurt

1/3 cup vegetable oil (or melted coconut oil)

2 large eggs

1/4 cup honey (or maple syrup)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon garlic powder (optional)

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for a kick)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

    Prepare the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze it to remove excess moisture. This helps prevent soggy muffins.

      Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, garlic powder, black pepper, and cayenne pepper, if using. Set aside.

        Combine Wet Ingredients: In another bowl, beat the eggs. Add the Greek yogurt, vegetable oil, honey, and grated zucchini. Mix until well combined.

          Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Gently fold together until just combined, being careful not to overmix. The batter will still be slightly lumpy.

            Fold in Cheese: Gently fold in the shredded cheddar cheese until evenly distributed throughout the batter.

              Fill Muffin Cups: Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the batter.

                Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.

                  Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Transfer the muffins to a wire rack to cool completely.

                    Enjoy: Serve warm for breakfast or as a snack. These muffins can be stored in an airtight container for up to 3 days or frozen for later enjoyment!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins