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Savory Zucchini Cheddar Muffins

Close-up of several golden brown savory zucchini muffins on a wooden cutting board.
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Enjoy these moist, cheesy zucchini muffins, perfect for breakfast, snacks, or lunchboxes. They are easy to make and a great way to use up summer zucchini.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 tablespoons chopped fresh chives (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
  3. Stir in the shredded zucchini, cheddar cheese, Parmesan cheese, and chives (if using).
  4. In a separate bowl, whisk together the eggs, milk, and vegetable oil.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • To prevent soggy muffins, be sure to squeeze as much moisture as possible from the shredded zucchini. You can do this by wrapping it in a clean kitchen towel or paper towels and pressing firmly.
  • These muffins freeze well. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat gently in the oven or microwave.
  • For a variation, try adding other cheeses like Monterey Jack or Gruyere, or a pinch of garlic powder to the batter.

Nutrition

Find it online: https://www.purecookingjoy.com/savory-zucchini-muffins/

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