Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.

Grate the zucchini using a box grater. You don’t need to peel it; the skin adds extra nutrients and color. If the zucchini is very watery, give it a gentle squeeze to remove some of the excess moisture.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder.

In another bowl, whisk together the eggs, milk, vegetable oil, and sour cream until well combined. Stir in the shredded zucchini and cheese.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Divide the batter evenly among the muffin cups, filling each about 2/3 full. It should make 12 muffins

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.