Gluten-Free Zucchini Muffins With Three Cheeses

Name: Gluten-Free Zucchini Muffins With Three Cheeses
Ingredients: 1 ½ cups grated zucchini (about 2 medium zucchinis, squeeze out the juice!); 1 ¼ cup almond meal (about 110 grams or 4 oz); ½ cup coconut flour (about 35 grams or 1.2 oz); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ cup cottage cheese (about 125 grams or 4.4 oz); ½ cup crumbled feta cheese (about 100 grams or 3.5 oz); 1 cup shredded cheddar cheese (half in the batter and half for the tops, 95 grams total or 3.4 oz); 3 large eggs; ¼ cup melted butter (about 1 oz / 28 grams, or olive oil); ¼ cup plain Greek yogurt (or sour cream 1.8 oz / 50 grams)

www.cookedandloved.com

Whip up these gluten-free zucchini muffins with three cheeses! A light, moist, and protein-packed healthy snack or savoury side dish.

View full recipe on www.cookedandloved.com

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Ingredients

1 ½ cups grated zucchini (about 2 medium zucchinis, squeeze out the juice!)
1 ¼ cup almond meal (about 110 grams or 4 oz)
½ cup coconut flour (about 35 grams or 1.2 oz)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
½ cup cottage cheese (about 125 grams or 4.4 oz)
½ cup crumbled feta cheese (about 100 grams or 3.5 oz)
1 cup shredded cheddar cheese (half in the batter and half for the tops, 95 grams total or 3.4 oz)
3 large eggs
¼ cup melted butter (about 1 oz / 28 grams, or olive oil)
¼ cup plain Greek yogurt (or sour cream 1.8 oz / 50 grams)