Table of Contents
Description
Cottage Cheese Zucchini Muffins are moist, protein-packed, and low-carb—an easy, healthy snack perfect for breakfast or meal prep!
Introduction
If you’ve ever had extra zucchini sitting in your fridge and wondered what to do with it, these Cottage Cheese Zucchini Muffins are your delicious answer. They’re soft, moist, lightly savory, and packed with wholesome ingredients that make you feel good about every bite.
Unlike traditional muffins loaded with sugar and refined flour, this recipe leans into a healthy, low-carb approach while still delivering incredible texture and flavor. The cottage cheese adds protein and a creamy richness, while the zucchini keeps everything tender without making the muffins heavy.
Whether you’re looking for an easy recipe for busy mornings, a satisfying afternoon snack, or a keto-friendly grab-and-go option, these muffins check every box. They’re simple, nourishing, and perfect for meal prep. Plus, they’re kid-approved and freezer-friendly—so you can always have a healthy option ready when hunger hits 😊.
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20–25 minutes |
| Total Time | 35 minutes |
| Servings | 12 muffins |
| Skill Level | Easy |
| Diet Type | Low-Carb / Healthy |
| Best For | Breakfast, Snack, Meal Prep |
Recipe Equipment
You won’t need anything fancy to make these muffins:
- 12-cup muffin tin
- Paper liners or non-stick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Box grater (for zucchini)
- Measuring cups and spoons
- Clean kitchen towel (to squeeze zucchini)
Ingredients
- 1 cup full-fat cottage cheese
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 large eggs
- 1 cup almond flour (for low-carb option)
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup shredded mozzarella or cheddar cheese
- 2 tablespoons olive oil or melted butter
Why These Ingredients Work
Cottage cheese adds moisture and protein, creating a fluffy, tender crumb. Zucchini keeps the muffins soft without extra carbs. Almond and coconut flour make the recipe low-carb and gluten-free, while cheese boosts flavor and richness.
Ingredient Notes
- Zucchini: After grating, squeeze out excess moisture using a clean towel. This prevents soggy muffins.
- Cottage Cheese: Small curd blends more smoothly into the batter.
- Flour Substitutes: If not following keto, you can swap almond flour with whole wheat flour (1:1).
- Cheese: Mozzarella gives a mild flavor, while cheddar adds a sharper bite.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well. This ensures easy removal and beautifully shaped muffins.
2. Prep the Zucchini
Grate the zucchini and place it in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible. This step is key for fluffy muffins—not dense or watery ones.
3. Mix the Wet Ingredients
In a large bowl, whisk together the cottage cheese, eggs, and olive oil. The mixture should look creamy and slightly lumpy—that’s perfectly normal.
4. Combine Dry Ingredients
In a separate bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, pepper, and garlic powder. Stir until evenly combined.
5. Bring It All Together
Gradually fold the dry mixture into the wet ingredients using a spatula. Gently stir in the zucchini and shredded cheese. The batter will be thick but scoopable.
6. Fill & Bake
Spoon the batter evenly into the muffin cups, filling about ¾ full. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
You’ll notice a lightly crispy edge with a soft, fluffy center—exactly what you want.
7. Cool & Enjoy
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm for maximum cheesy goodness 🧀.
Pro Tips & Variations
For extra flavor, add chopped spinach, sun-dried tomatoes, or crispy bacon bits. Want a spicier kick? Stir in diced jalapeños or red pepper flakes. If you prefer a sweeter twist, omit garlic and pepper, then add a teaspoon of cinnamon and a sugar-free sweetener.
These Cottage Cheese Zucchini Muffins are perfect for meal prep. Store them in the fridge for up to 4 days, or freeze for longer storage. Reheat gently in the microwave for 20–30 seconds to restore their soft texture.
Serving Suggestions
- Pair with scrambled eggs for a high-protein breakfast.
- Serve alongside soup or salad for a light lunch.
- Enjoy with avocado slices and fresh tomatoes.
- Pack in lunchboxes for a healthy snack option.
Storage Information
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze individually wrapped muffins for up to 2 months.
- Reheating: Microwave for 20–30 seconds or warm in the oven at 300°F for 5–7 minutes.
Nutrition Facts (Per Muffin – Approximate)
- Calories: 145
- Net Carbs: 4g
- Fat: 10g
- Protein: 8g
- Fiber: 2g
These Cottage Cheese Zucchini Muffins prove that healthy eating doesn’t have to be boring or complicated. They’re moist, flavorful, and packed with protein—making them perfect for busy mornings or mindful snacking.
Give this easy recipe a try and let me know how it turns out! Did you add your own twist? Share your thoughts in the comments and don’t forget to save or share this recipe with friends looking for a wholesome, low-carb treat 😊.