Gluten-Free Zucchini Muffins With Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory gluten-free muffins made with zucchini, almond flour, and a blend of cottage cheese, feta, and cheddar. These are moist, protein-rich, and low in carbs, perfect as a snack or lunchbox addition.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups grated zucchini (about 2 medium zucchinis, squeeze out the juice!)
- 1 ¼ cup almond meal (about 110 grams or 4 oz)
- ½ cup coconut flour (about 35 grams or 1.2 oz)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ cup cottage cheese (about 125 grams or 4.4 oz)
- ½ cup crumbled feta cheese (about 100 grams or 3.5 oz)
- 1 cup shredded cheddar cheese (half in the batter and half for the tops, 95 grams total or 3.4 oz)
- 3 large eggs
- ¼ cup melted butter (about 1 oz / 28 grams, or olive oil)
- ¼ cup plain Greek yogurt (or sour cream 1.8 oz / 50 grams)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 369mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 152mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.