Savory Zucchini Muffins are loaded with sharp cheddar and salty Parmesan, with bonus flavors of garlic and dill. Warm out of the oven and slathered with butter, they'll become your new favorite way to enjoy garden-fresh zucchini!
Preheat oven to 350°F. Generously grease 15 muffin cups.
In a large bowl, whisk together flour, baking powder, dill, salt, baking soda, and garlic powder. Add zucchini, cheddar, and Parmesan; toss to coat. Stir in eggs, buttermilk, and melted butter, and mix until just combined.
Divide batter between prepared muffin cups and bake for 16 to 18 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes before running a thin spatula or butter knife around the edge of each muffin and popping it out of the pan and onto a cooling rack. Serve warm or at room temperature.
It's normal for this batter to be very stiff.
Try substituting your favorite cheese for the cheddar/Parmesan combo.
If you don't have any buttermilk on hand, you can make your own by pouring 1 tablespoons of lemon juice (or white vinegar) into a 1-cup liquid measuring cup. Fill the remainder of the measuring cup with milk (whole milk is preferred but low-fat/skim milk will work). Allow to sit for 5 to 10 minutes and then stir well before proceeding with recipe.