Zucchini Cheddar Muffins

These Zucchini Cheddar Muffins are savory, moist, and packed with flavor, making them a perfect addition to breakfast, brunch, or even a light lunch. They combine the earthy freshness of zucchini with the rich sharpness of cheddar cheese in a soft, tender muffin base. Simple to prepare and easy to store, these muffins are ideal for using up summer zucchini.

Why You’ll Love This Recipe

These muffins are a savory twist on the traditional sweet version and are incredibly versatile. They’re great for meal prepping, kid-friendly, and require just one bowl for mixing. Plus, the zucchini keeps them moist without being overpowering in taste. The cheddar adds a satisfying depth and slight saltiness that pairs wonderfully with soups, salads, or a spread of butter.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Zucchini, grated and squeezed of excess moisture

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground black pepper

• Garlic powder (optional)

• Eggs

• Milk or buttermilk

• Unsalted butter, melted (or use oil)

• Sharp cheddar cheese, shredded

• Chopped fresh chives or green onions (optional)

Directions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

2. Grate the zucchini and squeeze out as much moisture as possible using a clean towel or cheesecloth.

3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder if using.

4. In a separate bowl, whisk together the eggs, milk (or buttermilk), and melted butter.

5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

6. Fold in the shredded zucchini, cheddar cheese, and chives or green onions if using.

7. Spoon the batter evenly into the muffin cups, filling each about ¾ full.

8. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.

9. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 standard-sized muffins.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Spicy kick: Add a pinch of cayenne pepper or finely diced jalapeños.

• Herbaceous flavor: Incorporate chopped dill, parsley, or thyme.

• Protein boost: Mix in chopped cooked bacon or diced ham.

• Whole grain: Substitute half the flour with whole wheat flour.

• Mini muffins: Bake in a mini muffin tin for bite-sized portions (reduce baking time to 12–15 minutes).

Storage/Reheating

Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, freeze the muffins in a sealed bag or container for up to 3 months.
To reheat, microwave a refrigerated or thawed muffin for 15–20 seconds, or warm in a 300°F (150°C) oven for about 10 minutes.

FAQs

How do I prevent soggy muffins?

Ensure the grated zucchini is well-drained by squeezing out the excess moisture before mixing it into the batter.

Can I use pre-shredded cheese?

While pre-shredded cheese is convenient, freshly grated cheddar melts better and provides a creamier texture.

Are these muffins suitable for freezing?

Yes, these muffins freeze well. Cool completely, wrap individually, and store in a freezer-safe container for up to 3 months.

Can I make these muffins gluten-free?

Yes, you can use a gluten-free flour blend that substitutes 1:1 with all-purpose flour.

What type of cheddar is best?

Sharp or extra-sharp cheddar works best for a bold flavor, but mild cheddar can be used for a subtler taste.

Can I make these muffins dairy-free?

You can substitute the milk with a non-dairy alternative and use a dairy-free cheese and oil instead of butter.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re done.

Can I use frozen zucchini?

Yes, thaw the frozen zucchini completely and squeeze out excess water before using.

Why did my muffins come out dense?

Overmixing the batter or not draining the zucchini enough can cause dense muffins. Mix just until combined.

Are these muffins good for kids?

Absolutely. They’re a great way to sneak in vegetables and offer a savory snack kids often enjoy.

Conclusion

Zucchini Cheddar Muffins are a delightful and practical way to enjoy fresh zucchini in a savory form. Easy to make, full of flavor, and versatile in how you serve or customize them, these muffins are sure to become a regular in your kitchen rotation. Perfect for packed lunches, side dishes, or a quick snack, they offer both taste and nutrition in every bite

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