Ingredients:

  • 2 medium zucchini (about 1 pound/450g), grated
  • 1 teaspoon salt
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) milk
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/4 cup (packed) finely chopped fresh parsley
  • 2 cloves garlic, minced

Instructions:

  1. Grate the zucchini, place it in a colander, sprinkle with salt, and let it drain for 15 minutes to remove excess moisture. Gently squeeze out any remaining liquid using your hands or a clean kitchen towel.
  2. Preheat oven to 375°F (190°C). Grease the muffin tin or line with paper liners.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and pepper.
  4. In a separate large bowl, whisk together eggs, olive oil, and milk.
  5. Stir in the squeezed zucchini, cheddar cheese, parsley, and minced garlic into the wet ingredients.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake for 20-25 minutes, or until the bites are golden brown and a toothpick inserted into the center comes out clean.
  9. Let the bites cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.