Cottage Cheese Zucchini Muffins – Savory, Protein-Packed, and Oh-So Fluffy
Moist, cheesy, and full of veggies, these muffins make the perfect grab-and-go breakfast or snack.
ingredients:
• 1½ cups grated zucchini (about 1 medium), excess moisture squeezed out
• 1 cup cottage cheese
• 2 large eggs
• ¼ cup olive oil (or melted butter)
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• 2 tbsp chopped fresh herbs (parsley, chives, or dill) – optional
directions:
Preheat oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
In a large bowl, whisk eggs, cottage cheese, and olive oil until smooth.
Stir in zucchini, cheddar, mozzarella, and herbs (if using).
In another bowl, mix flour, baking powder, baking soda, salt, pepper, and garlic powder.
Gently fold the dry ingredients into the wet until just combined (don’t overmix).
Divide batter evenly into muffin cups.
Bake 20–25 minutes, or until golden and a toothpick comes out clean.
Cool slightly before removing from the pan.
tip: These freeze beautifully—just reheat in the microwave or toaster oven for a quick breakfast.
