Description

Chicken, Cheese, and Zucchini Muffins – A savory, protein-packed snack that’s as delicious as it is nutritious! These easy-to-make muffins are perfect for breakfast, lunchboxes, or a quick bite on the go. Packed with tender chicken, melty cheese, and fresh zucchini, they’re gluten-free friendly and great for meal prep.

Ingredients

2 medium zucchinis, grated
1 1/2 cups shredded cooked chicken
1 cup shredded cheddar cheese
1/2 cup Parmesan cheese
2 large eggs
1/4 cup almond flour (or all-purpose flour)
1 tsp baking powder
1 tsp garlic powder
Salt and pepper, to taste

1 tbsp olive oil (optional, for greasing the muffin tin)

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Instructions

Preheat the Oven: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or use liners.
Prep the Zucchini: Grate zucchinis and squeeze out excess moisture using a clean towel or paper towels to prevent soggy muffins.
Mix the Batter: In a large mixing bowl, combine zucchini, shredded chicken, cheddar, Parmesan, eggs, flour, baking powder, garlic powder, salt, and pepper. Stir until fully combined.
Fill Muffin Cups: Spoon the mixture evenly into the muffin cups, filling nearly to the top.
Bake: Bake for 20–25 minutes, or until muffins are golden brown and firm to the touch.

Cool and Serve: Let muffins cool for a few minutes before removing from the tin. Serve warm or store for later.

Notes

Swap almond flour with all-purpose flour for a non-gluten-free version.
Add paprika or chili flakes for a spicy kick.

Great for freezing and reheating!