Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ½ tsp (2g) black pepper
  • 1 tsp (3g) garlic powder
  • 1 cup (240ml) buttermilk
  • 2 large (100g) eggs
  • ⅓ cup (75g) melted unsalted butter
  • 1 tsp (5ml) Worcestershire sauce
  • 2 cups (220g) grated zucchini
  • 1 ½ cups (170g) sharp cheddar cheese, shredded
  • 2 scallions (10g), finely sliced

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 12-cup standard muffin tin or line with paper liners.
  2. Grate the zucchini using the medium hole of a box grater, leaving the peel on.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder.
  4. Create a well in the center of the dry ingredients and pour in the buttermilk, eggs, melted butter, and Worcestershire sauce. Whisk until just combined.
  5. Using a spatula, gently fold in the grated zucchini, shredded cheddar cheese, and sliced scallions until the batter is marbled.
  6. Divide the batter evenly among the 12 muffin cups, filling each approximately ¾ full.
  7. Bake for 18–22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Let the muffins rest in the pan for 5 minutes before transferring to a wire rack to cool.