Name: Zucchini Muffins with Cottage Cheese – Moist & Protein Packed
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 ½ cups grated zucchini (about 2 small zucchinis); 1 cup cottage cheese; 2 large eggs; ⅓ cup olive oil; ½ cup honey or maple syrup; 1 ¾ cups whole wheat flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon

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Hey y'all! If you're searching for a tasty breakfast or snack that's as nourishing as it is delicious, these Zucchini Muffins with Cottage Cheese – Moist & Protein Packed are just what you need. They're super fluffy, packed with protein, and perfect for meal prep, brunch, or a quick bite on the go. Plus, the cottage cheese keeps them extra moist and satisfying. Let's get cooking!

Why You'll Love This Zucchini Muffins with Cottage Cheese – Moist & Protein Packed Recipe

Protein-rich from both cottage cheese and eggs, these muffins keep you fueled for hours.
The grated zucchini makes each bite incredibly moist without tasting "veggie-heavy."

Perfect for breakfast, snacks, or lunchboxes, and they freeze beautifully.
Easy to customize with your favorite mix-ins like chocolate chips or nuts.
Low in added sugar and made with wholesome ingredients for guilt-free enjoyment.

Ingredients for Zucchini Muffins with Cottage Cheese – Moist & Protein Packed

1 cup (130g) all-purpose flour
¾ cup (90g) whole wheat flour
1 ½ teaspoons baking powder

½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

2 large eggs
1 cup (240g) low-fat cottage cheese
½ cup (100g) coconut sugar or brown sugar

¼ cup (60ml) olive oil or melted coconut oil
1 teaspoon vanilla extract
1 ½ cups (180g) grated zucchini (about 2 small zucchini), squeezed dry

½ cup (60g) chopped walnuts or pecans (optional)
½ cup (90g) dark chocolate chips (optional)

How to Make Zucchini Muffins with Cottage Cheese – Moist & Protein Packed

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it. Grate the zucchini using a box grater and squeeze out any excess moisture with a clean kitchen towel.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.

Step 3: Whisk Wet Ingredients

In another bowl, whisk eggs, cottage cheese, coconut sugar, oil, and vanilla extract until well blended and creamy.

Step 4: Combine and Add Zucchini

Pour the wet mixture into the dry ingredients and stir until just barely combined. Fold in the grated zucchini and any optional mix-ins like nuts or chocolate chips.

Step 5: Fill Muffin Tins and Bake

Divide the batter evenly among the prepared muffin cups. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

Zucchini Muffins with Cottage Cheese – Moist & Protein Packed

Step 6: Cool and Enjoy

Let your muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes for Perfect Zucchini Muffins with Cottage Cheese – Moist & Protein Packed

For best results, thoroughly squeeze out the zucchini to avoid soggy muffins.

Don’t overmix the batter – mix until ingredients are just combined for a tender crumb.
Learn more about using cottage cheese in baking from Bon Appétit.

Variations for Zucchini Muffins with Cottage Cheese – Moist & Protein Packed

Gluten-Free: Substitute your favorite gluten-free all-purpose blend for the flours.

Savory: Add chopped sun-dried tomatoes, spinach, and feta instead of cinnamon and chocolate for a savory twist.
Vegan: Replace eggs with flax eggs and use a dairy-free cottage cheese alternative.

Required Equipment

Box grater

Mixing bowls
Whisk and spatula
Measuring cups and spoons

12-cup muffin tin
Paper liners (optional)

Storage Instructions for Zucchini Muffins with Cottage Cheese – Moist & Protein Packed

Store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, wrap individually and store in a freezer-safe bag for up to 3 months. Thaw at room temp or reheat in the microwave for 15–20 seconds.

Serving & Pairing Ideas for Zucchini Muffins with Cottage Cheese – Moist & Protein Packed

Enjoy with a smear of almond butter and a side of fresh fruit for breakfast.
Pair with Greek yogurt for a protein-packed snack.
Serve alongside a warm cup of tea or coffee for a cozy treat.

Pro Tips for Best Zucchini Muffins with Cottage Cheese – Moist & Protein Packed

Use a kitchen scale for precise flour measurement; too much flour can make muffins dry. Learn more at King Arthur Baking.
Let muffins cool completely before storing to prevent condensation and sogginess.
If adding chocolate chips, toss them in flour first to distribute evenly.

FAQ – Zucchini Muffins with Cottage Cheese – Moist & Protein Packed

Can I use Greek yogurt instead of cottage cheese?: Yes! Greek yogurt works well and will give a slightly tangy flavor and similar moisture.
Do I need to peel the zucchini?: Nope, just wash and grate – the peel adds extra fiber and blends right in!
Can I make these muffins ahead of time?: Absolutely! They’re perfect for meal prep and freeze beautifully for later. For more freezing tips, check Food Network’s guide to freezing foods.

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Zucchini Muffins with Cottage Cheese – Moist & Protein Packed