Ingredients
- 2 medium zucchini, grated
- 1 large carrot, grated
- 4 large eggs
- ½ cup shredded mozzarella or cheddar cheese
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 2 tbsp plain Greek yogurt or sour cream
Instructions
- Prepare vegetables: Grate the zucchini and carrot. Squeeze the zucchini very well with a clean towel to remove excess water.
- Mix wet ingredients: Whisk eggs, Greek yogurt, and olive oil in a large bowl.
- Add vegetables: Stir in zucchini, carrot, cheese, and parsley.
- Add dry ingredients: Mix in flour, baking powder, garlic powder, Italian seasoning, salt, and pepper. Stir until evenly combined.
- Fill the pan: Grease a 12-cup muffin tin. Divide the mixture evenly among the cups, filling each about ¾ full.
- Bake: Bake at 375°F (190°C) for 20–25 minutes, until golden brown and firm in the center.
- Cool & serve: Let them cool for 5 minutes before removing. Serve warm with yogurt, sour cream, or your favorite dipping sauce.
Nut Info
No nuts are required in this recipe.
For allergies, check packaged flour, cheese, and seasonings for possible cross-contact.
Approx. Nutrition
Per muffin: ~105 calories | 5 g protein | 10 g carbs | 5 g fat
Nutrition is approximate and varies with the cheese and flour used.