# Savory Zucchini Muffins with Cheese

Equipment

    Box Grater
    Muffin Pan
    Silicone Baking Cups
    Glass Mixing Bowls

Ingredients

    2¼ cups (270 g) all-purpose flour
    2 teaspoons baking powder
    ½ teaspoon baking soda
    1 teaspoon salt
    ¼ teaspoon freshly ground pepper
    2 large eggs
    1 cup minus ½ tablespoon (220 ml) whole milk
    ¼ cup + 1½ tablespoons (70 g) extra virgin olive oil
    1 cup (115 g) grated zucchini
    1 cup (110 g) cheddar cheese grated
    1 green onion finely chopped
    1 tablespoon fresh thyme chopped

Instructions

* Preheat the oven to 375°F (190°C). Line a muffin pan with parchment paper liners or silicone cups.
* In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
* In a separate bowl, beat the eggs, milk, and olive oil.
* Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
* Fold in the grated zucchini, cheddar, green onions, and thyme. The batter will be thick, that's normal!
* Spoon the batter into the muffin cups, filling each about ¾ full.
* Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
* Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.