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Before we start, let’s take a closer look at the ingredients that make these muffins so irresistible. Each component plays a vital role in achieving the perfect balance of flavor and texture.

Zucchini and Cheddar Egg Muffin Bake

Indulge in the comforting flavors of Cheesy Zucchini Delight Muffin Bake, a delicious treat perfect for any time of day. This recipe combines fresh zucchini, sharp cheddar cheese, and a blend of savory seasonings to create fluffy muffins packed with flavor and nutrition. Ideal for breakfast, brunch, or a satisfying snack, these muffins are easy to make and freeze well for future enjoyment. Bring warmth and joy to your kitchen with this delightful recipe!
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Ingredients
  

2 medium zucchinis, grated

1 cup shredded sharp cheddar cheese

6 large eggs

1/2 cup whole milk

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup chopped fresh parsley (or 1 tablespoon dried)

1/2 teaspoon crushed red pepper flakes (optional)

Cooking spray or olive oil for greasing the muffin pan

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). While the oven heats, grease a standard 12-cup muffin pan generously with cooking spray or a light drizzle of olive oil to ensure the muffins don’t stick.

    Prepare the Zucchini: Rinse the zucchinis and then grate them using a box grater or food processor. After grating, transfer the zucchini to a clean kitchen towel. Wrap it up tightly and squeeze out the excess moisture. This step is crucial for avoiding soggy muffins.

      Mix Wet Ingredients: In a large mixing bowl, crack the 6 eggs. Add the whole milk and whisk them together vigorously until the mixture is smooth and well blended.

        Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes (if desired) until evenly distributed.

          Combine Ingredients: Slowly add the dry ingredient mixture into the wet mixture. Stir gently until the ingredients are just combined; it's perfectly fine to have some lumps—over-mixing can lead to tough muffins.

            Fold in Zucchini and Cheese: Carefully fold in the grated zucchini, sharp cheddar cheese, and chopped parsley into the batter using a spatula. Make sure they are evenly integrated without excessive mixing.

              Fill Muffin Cups: Using a spoon or an ice cream scoop, carefully fill each muffin cup about three-quarters full, ensuring even distribution of zucchini and cheese in each cup.

                Bake: Place the muffin pan into the preheated oven. Bake for 20-25 minutes, or until the tops of the muffins are a lovely golden brown and a toothpick inserted into the center comes out clean.

                  Cool and Serve: Once baked, remove the muffin pan from the oven and allow it to cool for about 5-10 minutes. To remove the muffins, gently slide a butter knife around the edges to loosen them before lifting them out. These muffins are delightful served warm or at room temperature.

                    Storage: If you have leftovers, store them in an airtight container in the refrigerator where they will stay fresh for up to 3 days. Alternatively, you can freeze them for future enjoyment.

                      Prep Time, Total Time, Servings: 15 mins | 40 mins | 12 servings

                        Optional Presentation Tips: For an inviting presentation, consider serving the muffins on a rustic wooden board, garnished with additional fresh parsley, and accompanied by a small dish of herb-infused olive oil for dipping.