Zucchini & Cheese Muffins


  • 2 ½ cups Flour
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • ¼ tsp ground Black Pepper
  • ½ tsp Red Pepper Flakes
  • 1 ½ cups Whole Milk or ½ ½ Cream (at room temp)
  • ½ cup Butter (melted)
  • 2 Eggs (at room temp)
  • 2 cups (full cups) Zucchini (shredded)
    *do NOT peel
  • 1 cup Cheddar Cheese (grated)
  • ½ cup Crumbled Feta Cheese
  • ¾ cup Chives (chopped fine)


  • Preheat the oven to 400 F and line cup cake or muffin tins with paper liners. If you prefer smaller portions, use the cupcake tin.
  • In a large bowl, combine the flour, baking powder, salt, pepper and red pepper flakes.
  • In another bowl, whisk together the milk, butter, and eggs.
  • Stir the wet ingredients into the dry ingredients and combine until only a few lumps remain.
  • Add the zucchini, cheddar, feta and chives and fold until just combined (don’t over mix)
  • Divide evenly into the prepared muffin tins and bake for 15-20 minutes. Until golden on top and a toothpick inserted into the middles comes out clean.
  • Let cool completely before transferring to a storage container.
  • Enjoy immediately or store any leftovers in an airtight container in the refrigerator for up to 3 days. If enjoying them from the refrigerator, rewarm for about 30 secs in the microwave or in a 250 F oven or toaster oven for about 10 mins.ENJOY!