Cheddar Zucchini Muffins in 30 Minutes

Instructions:

1. Grate the zucchini using the medium holes of a box grater. Place the shreds in a clean kitchen towel or nut milk bag and squeeze firmly over the sink until no more liquid escapes.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
3. In a separate large bowl, beat the eggs, then stir in the Greek yogurt, milk, and melted butter until the mixture is smooth.
4. Fold the squeezed zucchini and shredded cheddar into the wet mixture until evenly distributed.
5. Gently fold the dry ingredients into the wet mixture using a spatula. Stir only until no streaks of flour remain.
6. Scoop the batter into lined muffin tins, filling each about ¾ full.
7. Bake at 375°F (190°C) for 18-22 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.