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Cheese Zucchini Muffins

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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.

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

  1. Preheat the oven to 180°C (350°F) and line or grease a muffin tin.
  2. Grate the zucchini and squeeze out excess moisture using a clean towel.
  3. In a large bowl, whisk together eggs, milk, and oil until smooth.
  4. Stir in the grated zucchini and shredded cheese.
  5. In another bowl, mix flour, baking powder, baking soda, salt, pepper, and garlic powder.
  6. Gradually add dry ingredients to the wet mixture and stir until just combined.
  7. Fold in fresh herbs if using.
  8. Divide batter evenly into muffin cups, filling each about three-quarters full.
  9. Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
  10. 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

Find it online: https://thefamilycooking.com/cheese-zucchini-muffins/