Zucchini Broccoli Muffins

This recipe made six muffins. You can save them for a day or two in the fridge and reheat in the microwave.


  • 1 large Zucchini, shredded
  • About a 1/4 or a 1/3 of a whole broccoli finely chopped
  • 1/2 cup of heavy whipping cream
  • 2 eggs
  • 1/2 cup shredded cheddar
  • 1/2 tsp pepper
  • 1 tsp salt


  • Shred your zucchini and add your salt, set aside to leech the water
  • Preheat oven to 350
  • Spray muffin tin or cupcake pan with cooking spray
  • Whisk two eggs and and your heavy cream
  • Add pepper and broccoli
  • Squeeze the remaining water from your zucchini, using a paper towel as needed to get rid of as much liquid as possible.
  • Fold your zucchini into into your mixture
  • Divide mixture evenly in your cupcake pan so you have 6 muffins
  • Bake for 30 – 35 minutes until they begin to brown and pull away from the edges a bit.
  • Remove from the oven and let them cool for a few minutes.
  • Enjoy!