Why You’ll Love This Recipe
These muffins are incredibly soft and moist thanks to the zucchini, while the cheese adds a rich, savory flavor. They are simple to prepare with everyday ingredients and make a great option for meal prep. You can enjoy them warm or cold, and they’re easy to customize with herbs or spices. They’re also a great way to use up extra zucchini and sneak more vegetables into your meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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)
Directions
Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. This step helps prevent soggy muffins.
In a large bowl, whisk together the eggs, milk, and oil until smooth. Stir in the grated zucchini and shredded cheese.
In a separate bowl, combine the flour, baking powder, baking soda, salt, pepper, and garlic powder.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Fold in the fresh herbs if using.
Divide the batter evenly into the muffin tin, filling each cup about three-quarters full.
Bake for 20–25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
Allow the muffins to cool slightly before serving.
Servings and timing
Servings: 12 muffins
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Total time: حوالي 40 minutes
Variations
You can swap cheddar cheese with mozzarella, feta, or parmesan for different flavors. Add cooked bacon bits or diced ham for a heartier version. For a spicy twist, include chopped jalapeños or a pinch of chili flakes. Whole wheat flour can be used instead of all-purpose flour for a more wholesome option.
Storage/Reheating
Store the muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave for about 20–30 seconds or warm them in the oven at 160°C (320°F) until heated through.
FAQs
Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour.
Do I need to peel the zucchini?
No, the skin is soft and adds extra nutrients, so there’s no need to peel it.
How do I keep the muffins from becoming soggy?
Make sure to squeeze out as much moisture as possible from the zucchini before mixing.
Can I use frozen zucchini?
Yes, but thaw it completely and remove excess water before using.
What type of cheese works best?
Cheddar is a popular choice, but mozzarella, feta, or a mix of cheeses also works well.
Can I make them dairy-free?
You can use plant-based milk and dairy-free cheese alternatives.
Are these muffins good for kids?
Yes, they are soft, tasty, and a great way to include vegetables in a kid-friendly snack.
Can I prepare the batter ahead of time?
It’s best to bake immediately after mixing, but you can prep ingredients in advance.
How do I know when they’re done baking?
Insert a toothpick into the center; if it comes out clean, they’re ready.
Can I add other vegetables?
Yes, grated carrots, corn, or finely chopped spinach can be added for variety.
Conclusion
Cheese zucchini muffins are a simple yet delicious savory treat that fits perfectly into any meal or snack time. With their moist texture and cheesy flavor, they’re both comforting and versatile. Whether you stick to the classic recipe or try one of the variations, these muffins are sure to become a favorite in your kitchen.
PrintCheese 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.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
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.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
