Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners to prevent sticking.
Grate the zucchinis using a fine grater, then place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial to keep the muffins moist but not soggy.
In a large mixing bowl, whisk together eggs, olive oil, and a pinch of salt until well combined. This creates a smooth, slightly frothy mixture that helps bind the batter.
Add the grated zucchini and chopped herbs to the wet mixture, stirring gently to distribute evenly.
In a separate bowl, sift together the flour, baking powder, and salt. This ensures even distribution of leavening and seasoning.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Do not overmix—lumps are okay, and overworking can make muffins dense.
If using cheese, gently fold the shredded cheese into the batter for added flavor and richness.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. You can sprinkle a little extra cheese or herbs on top for a crispy finish.
Bake in the preheated oven for 20-25 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to finish cooling slightly and prevent sogginess.
Enjoy these warm or at room temperature — they’re perfect for a quick breakfast or a satisfying snack that celebrates garden abundance.
