Zucchini Cheese Muffins:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Grease Muffin Tin: Grease a 12-cup muffin tin or line with paper liners.

Step 2: Prepare the Dry Ingredients

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper.

Step 3: Add the Zucchini and Cheese

1. Combine Zucchini and Cheese: Add the grated zucchini (make sure to squeeze out excess moisture) and shredded cheddar cheese to the dry ingredients. Toss to combine and evenly distribute the zucchini and cheese.

Step 4: Prepare the Wet Ingredients

1. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and honey or maple syrup (if using) until well combined.

Step 5: Combine Wet and Dry Ingredients

1. Mix Batter: Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Be careful not to overmix to ensure light and fluffy muffins.
2. Add Herbs: Fold in the chopped fresh parsley or chives.

Step 6: Fill the Muffin Tin

1. Scoop Batter: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7: Bake the Muffins

1. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
2. Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 8: Serve

1. Serve Warm: Serve the zucchini cheese muffins warm or at room temperature. Enjoy!

Cooking Notes and Variations

Cooking Notes

• Zucchini: Make sure to squeeze out the excess moisture from the grated zucchini to prevent the muffins from being too wet.
• Cheese: Use sharp cheddar cheese for a more pronounced cheese flavor.