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Zucchini Cheddar Muffins

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Savory zucchini cheddar muffins are moist, cheesy, and perfect for breakfast, snacks, or a side to soup or salad.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1 cup grated zucchini (squeezed to remove excess moisture)
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs
  • 1/3 cup vegetable oil or melted butter
  • 1/2 cup buttermilk or plain yogurt
  • 1 tbsp chopped fresh chives or green onions (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.
  3. Stir in the grated zucchini and shredded cheddar cheese until well coated in the flour mixture.
  4. In another bowl, whisk together the eggs, oil or melted butter, and buttermilk (or yogurt).
  5. Pour the wet ingredients into the dry and gently stir until just combined. Do not overmix.
  6. Fold in chopped chives or green onions if using.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake for 20–25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Squeeze zucchini well to avoid soggy muffins.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • These muffins freeze well; reheat in the oven or microwave.

Nutrition

Keywords: zucchini muffins, cheddar muffins, savory muffins, vegetable muffins, cheese muffin

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