Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) garlic powder
  • 1 cup (240ml) milk
  • 1 large egg
  • 1/4 cup (55g) unsalted butter, melted
  • 1 tsp (5ml) apple cider vinegar
  • 1 1/2 cups (150g) zucchini, grated
  • 1 cup (115g) sharp cheddar cheese, freshly grated
  • 2 tbsp (8g) fresh chives, finely chopped
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Grate the zucchini using a box grater. Place the shreds into a clean kitchen towel or cheesecloth and squeeze firmly over the sink to extract as much liquid as possible until relatively dry to the touch.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder.
  3. In a medium bowl, beat the egg, then stir in the milk, melted butter, and apple cider vinegar.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; leave a few small lumps to prevent over-mixing.
  5. Gently fold in the squeezed zucchini, grated cheddar, chives, and black pepper.
  6. Divide the batter evenly among 12 greased muffin cups.
  7. Bake at 375°F (190°C) for 18–22 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.