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There’s something magical about the early morning light filtering through the kitchen window, casting a warm glow on the countertop as I prepare breakfast. It’s a peaceful time, often filled with the gentle hum of the coffee maker and the anticipation of a delicious meal to kick off the day. One of my favorite breakfast recipes that never fails to brighten my morning is these Zesty Zucchini Cheddar Breakfast Muffins. They’re fluffy, savory, and just the right amount of indulgent, thanks to the sharp cheddar cheese and the subtle hint of zucchini. Plus, they’re wonderfully versatile, making them a perfect breakfast option for busy weekdays or leisurely weekend brunches.

Zucchini Cheddar Breakfast Muffins

Start your day off right with these Zesty Zucchini Cheddar Breakfast Muffins! Perfectly fluffy and savory, they blend sharp cheddar cheese with the subtle sweetness of grated zucchini, making them a deliciously nutritious choice. Ideal for busy mornings or leisurely brunches, these muffins are easy to make and can sneak in some veggies without anyone noticing. Gather your ingredients and enjoy a tasty breakfast that everyone will love!
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Ingredients
  

1 medium zucchini, grated (approximately 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 for added flavor)

1/4 teaspoon black pepper

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

Instructions
 

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

    Prepare the Zucchini: Grate the zucchini using a box grater to obtain about 1 cup. To remove excess moisture and avoid soggy muffins, place the grated zucchini in a clean kitchen towel and squeeze gently.

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

        Combine the Wet Ingredients: In a separate bowl, beat the 2 large eggs until frothy. Add in the Greek yogurt, vegetable oil, honey, and the prepared grated zucchini. Mix everything until well blended.

          Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl containing the dry ingredients. Gently fold them together using a spatula until just combined, being careful not to overmix. It's perfectly fine if the batter remains slightly lumpy.

            Incorporate Cheese: Carefully fold in the shredded sharp cheddar cheese, ensuring it is evenly distributed throughout the batter.

              Fill the Muffin Cups: Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter, allowing room for the muffins to rise.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden brown.

                  Cool and Serve: After baking, remove the muffins from the oven and let them cool in the pan for approximately 5 minutes. Then transfer them to a wire rack to cool completely.

                    Enjoy: Serve these delightful muffins warm for breakfast or as a snack. They can be stored in an airtight container for up to 3 days, and you can freeze them for later enjoyment!

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

                        Presentation Tips: Serve the muffins warm on a decorative plate, garnished with fresh herbs like parsley or chives for added color and freshness! Enjoy with a dollop of extra yogurt or a drizzle of honey on the side.