Savory Zucchini and Cheese Muffins

Grate the zucchini on a box grater, then give it a gentle squeeze with your hands. You want it moist but not waterlogged.

Whisk your eggs with a pinch of salt, pepper, oil, and sour cream until well combined.

Fold in the grated cheese (80g), zucchini, and fresh chopped herbs. Stir to combine.

Sift in the flour and baking powder along with the garlic powder, then carefully fold everything together until you have a smooth batter.

Divide the batter among your muffin cups, filling each about three-quarters full.

Pop them into a preheated 350°F oven for 25–30 minutes.

About 7–10 minutes before they're done, pull out the muffin tin and quickly top with the remaining cheese (40g), then pop them back in to get that gorgeous golden crust.