Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Prepare the Zucchini:
- Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. Set the zucchini aside.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, black pepper, garlic powder, and dried oregano.
- Add the Cheeses:
- Stir in the grated Parmesan cheese and shredded cheddar cheese until well combined.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the milk, olive oil, and eggs until smooth.
- Mix Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Incorporate Zucchini:
- Gently fold in the grated zucchini until evenly distributed throughout the batter.
- Fill the Muffin Tin:
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- If desired, garnish with chopped fresh parsley before serving.