Follow these steps carefully for perfect Mini Cheddar Zucchini Muffins every time:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray or use mini paper liners. Greasing often results in slightly crispier edges, which is lovely in a savory muffin. If using liners, a light spray inside them can also help prevent sticking.
2. Grate and Squeeze Zucchini: Wash your zucchini well. Trim off the ends. Using the medium holes on a box grater, shred the zucchini. You should aim for about 1 packed cup. Now, the crucial step: Place the shredded zucchini in the center of a clean kitchen towel or several layers of strong paper towels. Gather the ends and twist tightly, squeezing out as much excess liquid as possible over the sink. You’ll be surprised how much water comes out! Removing this moisture is key to preventing dense, overly wet muffins. Set the squeezed zucchini aside.
3. Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, and optional garlic/onion powder. Whisking helps distribute the leavening agents evenly, ensuring a consistent rise.
4. Whisk Wet Ingredients: In a separate medium bowl, whisk the large egg until lightly beaten. Then, whisk in the milk and the vegetable oil (or melted butter) until well combined.
5. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredient bowl. Stir gently with a spatula or wooden spoon just until the flour streaks mostly disappear. Be careful not to overmix at this stage! Overmixing develops the gluten in the flour, which can lead to tough, rubbery muffins instead of tender ones. A few small lumps are perfectly okay.
6. Fold in Zucchini and Cheese: Gently fold the squeezed, shredded zucchini and the shredded sharp cheddar cheese into the batter. Again, mix only until just combined. Ensure the zucchini and cheese are relatively evenly distributed throughout the batter without excessive stirring.
7. Fill Muffin Cups: Carefully spoon the batter into the prepared mini muffin cups. Fill each cup about two-thirds to three-quarters full. An easy way to do this neatly is using two small spoons or a small cookie scoop (about 1 tablespoon size). This helps ensure the muffins are uniform in size and bake evenly.
8. Bake: Place the mini muffin tin into the preheated oven. Bake for 15 to 20 minutes. The muffins are done when they are golden brown on top and a wooden toothpick inserted into the center of a muffin comes out clean (without wet batter). Baking times can vary slightly depending on your oven, so start checking around the 15-minute mark.
9. Cool: Once baked, carefully remove the muffin tin from the oven and place it on a wire cooling rack. Let the muffins cool in the tin for about 5-10 minutes. This allows them to set slightly, making them easier to remove without breaking.
10. Remove and Finish Cooling: Gently run a thin knife or offset spatula around the edges of any muffins that seem stuck (if not using liners) and lift them out. Transfer the mini muffins to the wire rack to cool completely. While they are delicious warm, allowing them to cool prevents them from becoming soggy from trapped steam.