makes one dozen
2 cups/8.5 ounces/240 grams all-purpose
white flour
1 tablespoon/17 grams sugar
1 tablespoon/13 grams baking powder
1/2 teaspoon/2 grams kosher salt
1/4 teaspoon/1 gram baking soda
6 tablespoons/3 ounces very cold butter, cut into 12 pieces
1 cup/2 ounces shredded cheddar cheese
1 cup/225 ml buttermilk
4.75 ounces shredded zucchini
Preheat oven to 400ºF. Line a 12-cup muffin tin with liners or coat with non-stick spray.
Add the flour, sugar, baking powder, salt and baking soda to a deep bowl. Whisk to combine. Add the butter pieces and rub together with your fingers until it forms a sandy-looking mixture, with some larger pea-sized pieces. Stir in 2/3 of the cheddar cheese.
Pour in the buttermilk and stir with a wooden spoon. It will be very stiff—don’t worry. Add the zucchini and stir until incorporated. The squash will release liquid and the finished batter will loosen up a bit.
Evenly divide batter among prepared the muffin tin cups. Evenly sprinkle tops with the remaining cheese. Bake for 20 to 23 minutes, until tops are golden and spring back when touched.