Ingredients

• 2 medium zucchinis, grated
• 1 cup shredded cheddar cheese
• 3 eggs
• 1 cup almond flour
• 1 tsp baking powder
• 1 clove garlic, minced
• Salt to taste
• Black pepper to taste
• 1 tbsp olive oil

 Step-by-Step Instructions

 Step 1: Prepare the Zucchini

 Grate the zucchinis using a grater.
 Place them in a clean towel and squeeze out as much water as possible.

 This helps the muffins stay fluffy and not soggy.

 Step 2: Mix the Wet Ingredients

 In a large bowl, add:

• Eggs
• Olive oil
• Garlic

Whisk until well combined.

 Step 3: Add Dry Ingredients

 Add:

• Almond flour
• Baking powder
• Salt
• Black pepper

Mix everything together.

 Step 4: Add Zucchini & Cheese

 Fold in:

• Grated zucchini
• Shredded cheddar cheese

Mix gently until evenly combined.

 Step 5: Fill the Muffin Tray

 Grease a muffin tray or use muffin liners.
Spoon the batter evenly into each cup.

 Step 6: Bake

 Bake at 180°C (350°F) for 20–25 minutes
until golden brown on top.

 Step 7: Cool & Serve

 Let the muffins cool for 5 minutes.

Serve warm and enjoy! 

 Tips

• Add chili flakes for a spicy kick 
• Parmesan cheese gives extra flavor 
• Store in the fridge for quick keto snacks

Q/A

Can I freeze these muffins?

 Yes! Freeze for up to 1 month.

Can I use coconut flour?

 Yes, but use less because it absorbs more liquid.

Are these muffins low carb?

 Yes! They are keto-friendly and low in carbs.

 Nutritional Benefits

•  Zucchini is low carb and rich in nutrients
•  Cheese provides protein and calcium
•  Eggs add healthy protein and texture
•  Almond flour keeps the recipe keto-friendly