- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup cottage cheese (low-fat or full-fat, depending on preference)
- 2 large eggs
- 1/4 cup olive oil or melted butter
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract (optional, for a hint of sweetness)
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1/2 cup cornmeal (optional, for added texture)
- 1/2 cup shredded cheese (cheddar, Parmesan, or feta work well)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 teaspoon dried herbs (like dill, thyme, or oregano) or red pepper flakes for heat
Optional Toppings:
- Extra shredded cheese
- Sesame seeds or everything bagel seasoning
- Fresh herbs (like parsley or chives)
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease it for easy release.
2. Prepare the Wet Ingredients
- In a large mixing bowl, whisk together the grated zucchini, cottage cheese, eggs, olive oil (or melted butter), milk, and vanilla extract (if using).
- Stir until the mixture is smooth and evenly combined.
3. Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, cornmeal (if using), baking powder, salt, black pepper, and optional dried herbs.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the shredded cheese (reserving a small amount for topping, if desired).
4. Assemble the Muffins
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle the tops with extra shredded cheese, sesame seeds, or everything bagel seasoning for added flavor and texture.
5. Bake
- Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
6. Serve and Enjoy
- Serve warm or at room temperature and enjoy every bite of these moist, savory muffins!
- Pair with a dollop of Greek yogurt, a fried egg, or a side salad for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Tips for Success
- Use Fresh Zucchini: Freshly grated zucchini provides the best moisture and flavor. Pat it dry with a paper towel if it’s overly watery.
- Add Extras: Stir in diced bell peppers, cooked bacon, or sun-dried tomatoes for added flavor and texture.
- Switch Cheeses: Use Monterey Jack, pepper jack, or a blend of cheeses for a unique twist.
- Make It Spicier: Add diced jalapeños, red pepper flakes, or hot sauce for a kick.
- Freeze for Later: Freeze baked muffins in a zip-top bag for up to 3 months. Reheat in the microwave or oven.
Why This Recipe Works
These Cottage Cheese Zucchini Muffins combine the natural moisture of zucchini with the creamy protein boost of cottage cheese, creating a muffin that’s both satisfying and indulgent. The addition of savory spices and cheese enhances the flavor profile, making these muffins versatile enough for breakfast, snacks, or even as a side dish. Whether served warm or cold, this recipe delivers big on taste and nutrition without requiring advanced baking skills.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something savory and nutritious, looking for a way to use up zucchini, or simply want to enjoy a protein-packed treat, these Cottage Cheese Zucchini Muffins are sure to delight. Their bold flavors, satisfying textures, and customizable options make them a standout recipe that’s as practical as it is delicious. Plus, their adaptability means you can tailor them to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these muffins might just inspire others to try them too! 🧀✨
