Step 1

Preheat: Preheat oven to 425°F (220°C). Line a muffin pan with baking cups.

Step 2

Melt butter: Add ¼ cup butter and 2 cloves minced garlic to a large heat safe bowl. Microwave in 20 second intervals (on low power), stirring in between, until butter is melted.

Step 3

Wet ingredients: To the bowl of melted butter, add 2 large eggs, ¾ cup milk, 1 teaspoon fine sea salt, and ½ teaspoon black pepper. Whisk until smooth. Add 2 cups shredded zucchini (see note and 2 minced scallions, stir until evenly combined.

Step 4

Dry ingredients: Scatter 2½ cups all purpose flour and 3½ teaspoons baking powder into the bowl. Stir until the flour is halfway incorporated. Scatter in 1¾ cup shredded aged cheddar cheese and ¼ cup grated Parmesan cheese. Stir just until flour is incorporated to avoid over mixing. (Dough will be quite stiff because zucchini will release moisture as it bakes).

Step 5

Bake: Divide batter into 12 lined muffin cups (they'll be quite full). Bake for 5 minutes at 425℉ (220℃). Then, keep the muffins in the oven and reduce the heat to 350℉ (177℃). Bake until a toothpick inserted into the middle of the muffin comes out clean, about another 20 minutes. (Total baking time will be about 25 minutes). Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.