Cheesy Zucchini Muffins

❓ Frequently Asked Questions (FAQ):

1. Can I make these ahead of time?

Yes! These muffins keep well in the refrigerator for up to 4 days. Just reheat in the oven or microwave.

2. Can I freeze zucchini muffins?

Absolutely. Wrap them individually or store in a freezer bag for up to 2 months. Thaw and reheat before serving.

3. What other vegetables can I add?

Try adding grated carrots, corn, finely chopped spinach, or bell peppers.

4. Can I make it low-carb or gluten-free?

Yes! Use almond flour or coconut flour instead of all-purpose flour to reduce carbs. Make sure your baking powder is gluten-free.

5. Can I use other cheeses?

Of course! Cheddar, Gruyère, or a cheese blend will work wonderfully and add different flavors.

6. Can I make it without eggs?

You can try an egg substitute like a flaxseed egg (1 tbsp ground flax + 2.5 tbsp water per egg), though the texture might change slightly.

🧊 Storage & Reheating Tips:

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. Wrap in foil or place in a zip-top bag.

Reheat: Microwave for 20–30 seconds or bake at 300°F (150°C) until warmed through.

🥕 Nutrition Information (Estimated per muffin):

Calories: ~120

Protein: 6g

Fat: 8g

Carbs: 5–8g (varies with flour type)

Fiber: 1g

👩‍🍳 Final Tips:

Always squeeze your zucchini well—it makes or breaks the texture.

Add fresh herbs like parsley or thyme for an extra flavor kick.

Use silicone muffin cups for easy release and no sticking.