Preheat your oven to 180°C (350°F) and line a muffin tin with liners or lightly grease it.
Finely grate the zucchini using a grater, then transfer it to a clean towel and squeeze out as much moisture as possible. This step keeps the muffins tender and prevents sogginess.
In a large mixing bowl, whisk the eggs until they are frothy and slightly lighter in color. Pour in the vegetable oil and stir to combine.
Add the grated zucchini to the wet mixture and fold gently, ensuring an even distribution without deflating the eggs.
Stir in the shredded cheese, chopped dill, and chives, mixing until the herbs and cheese are evenly incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing to keep the muffins light and fluffy.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full and smoothing the tops with the back of a spoon.
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.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer to a wire rack and cool slightly before serving.
Enjoy these warm and cheesy zucchini muffins plain or with a dollop of sour cream or butter. They’re best served slightly warm, with crisp edges and a tender crumb inside.
