Why You’ll Love This Recipe
These muffins are easy to mix in one bowl and bake in about 20–25 minutes, so they’re ideal for busy mornings or unexpected guests. The zucchini adds moisture and a mild veggie flavor, while the cheese gives them a satisfying savory kick. They reheat well and can be made ahead, so you always have a homemade bite on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all‑purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon garlic powder (optional, for extra savory flavor)
1 large zucchini, grated (about 1½–2 cups, skin on)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
2 large eggs
⅓ cup vegetable or olive oil
½ cup milk (dairy or plant‑based)
1 teaspoon onion powder (optional)
1–2 tablespoons chopped fresh herbs such as chives, parsley, or dill (optional)
Directions
Prep and preheat
Preheat your oven to 180°C (350°F). Line a 12‑cup muffin tin with paper liners or lightly grease the cups.Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder (if using).Mix wet ingredients and zucchini
In another bowl, beat the eggs, then stir in the oil and milk until smooth. Add the grated zucchini and mix well. The batter will be slightly thick.Combine and fold in cheese
Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix. Gently fold in the shredded cheese and herbs (if using) so they are evenly distributed.Fill the muffin cups
Spoon the batter into the muffin cups, filling each about ¾ full. If you like, sprinkle a little extra cheese on top for a golden cheesy crust.Bake
Bake for 20–25 minutes, or until the muffins are lightly golden on top and a toothpick inserted in the center comes out clean.Cool
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly. They’re best served warm or at room temperature.
Servings and timing
Servings: About 12 muffins
Preparation time: 10–12 minutes
Cooking time: 20–25 minutes
Total time: about 30–35 minutes
Variations
Gluten‑free: Swap the all‑purpose flour for a gluten‑free flour blend and add ½ teaspoon xanthan gum if the blend doesn’t include it.
Cheese swap: Try feta, Parmesan, or Gruyère for a different flavor profile.
Extra veggies: Add finely grated carrot or a handful of corn kernels for more color and sweetness.
Spiced up: Add a pinch of chili flakes or smoked paprika for a lightly spicy kick.
Herb‑forward: Use more fresh herbs, such as rosemary or oregano, for a more aromatic muffin.
Storage / Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 5 days or freeze for up to 2–3 months in a sealed freezer bag or container.
To reheat, warm in a toaster oven or oven at 180°C (350°F) for 5–8 minutes, or microwave for 15–20 seconds per muffin until warmed through.
FAQs
Can I squeeze the zucchini first?
You can, but it’s not required; if you leave it slightly moist the muffins will be extra tender. If you do squeeze, use paper towels to press out some of the liquid.
Can I make these muffins ahead of time?
Yes; they can be baked the day before, cooled, and stored at room temperature or refrigerated, then reheated when needed.
Will they taste “green” or “veggie‑heavy”?
Not at all; the zucchini mostly adds moisture and lightness, while the cheese and seasonings dominate the flavor.
Can I use whole wheat flour?
Yes, but they’ll be denser; for a lighter result, replace only half the all‑purpose flour with whole wheat.
Can I make them dairy‑free?
Yes, use dairy‑free cheese and plant‑based milk and oil, and the muffins will still be soft and cheesy‑tasting.
Why did my muffins come out dry?
Overmixing the batter or baking too long can cause dryness; mix until just combined and check them a few minutes before the timer ends.
Can I freeze the unbaked batter?
It’s best to bake and then freeze; unbaked batter may not rise or bake evenly after thawing.
Conclusion
Cheese zucchini muffins are a simple, tasty way to sneak veggies into everyday meals without anyone noticing. With their fluffy texture, savory cheese flavor, and easy one‑bowl method, they’re perfect for breakfast, snacks, or even a light dinner side. Once you have this recipe on hand, you’ll wonder how you ever managed without it.
Print
Cheese Zucchini Muffins
These cheese zucchini muffins are soft, moist, and packed with savory flavor from fresh zucchini and melted cheese. Perfect for breakfast, snacks, or a delicious side dish.
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup shredded cheese (cheddar or your choice)
- 2 large eggs
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 2 tablespoons chopped fresh herbs (optional, like parsley or chives)
Instructions
- Preheat the oven to 180°C (350°F) and line or grease a muffin tin.
- Grate the zucchini and squeeze out excess moisture using a clean towel.
- In a large bowl, whisk together eggs, milk, and oil until smooth.
- Stir in the grated zucchini and shredded cheese.
- In another bowl, mix flour, baking powder, baking soda, salt, pepper, and garlic powder.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Fold in fresh herbs if using.
- Divide batter evenly into muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
- Let cool slightly before serving.
Notes
- Squeeze zucchini well to avoid soggy muffins.
- Use mozzarella, feta, or parmesan for different flavor variations.
- Add jalapeños or chili flakes for a spicy kick.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in microwave for 20–30 seconds or warm in oven.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
