Ingredients
Scale
- 2 cups shredded zucchini
- 1 cup cooked chicken, shredded
- 1 cup all-purpose flour
- 1/2 cup grated cheese (cheddar or mozzarella works best)
- 1/2 cup Greek yogurt
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (optional, for added flavor)
Instructions
- Preheat the oven to 375°F (190°C).
- Shred the zucchini and remove excess moisture if necessary.
- In a bowl, mix Greek yogurt, eggs, and shredded chicken until blended.
- Fold in the shredded zucchini.
- In a separate bowl, whisk together flour, baking powder, baking soda, garlic powder, salt, and pepper.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Gently fold in cheese and herbs.
- Fill muffin cups and bake for about 25 minutes until golden brown.
- Cool in the tin for a few minutes before transferring to a wire rack.
Notes
- Feel free to customize with your favorite spices or veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg