Savory Cheddar Zucchini Muffins
Put all of that fresh summer zucchini to delicious use! Our Savory Cheddar Zucchini Muffins are quick and easy, cheesy, healthy breakfast or snack!
Summer zucchini! It’s one of those summer veggies that when it arrives, it arrives in abundance! While zucchini bread may be your current go-to baked zucchini goodie, let me introduce you to our new cheesy favorite, our Savory Cheddar Zucchini Muffins! These healthy, cheesy muffins are ready in just 30 minutes and are going to fill my freezer for quick grab-and-go breakfasts and snacks for the upcoming busy school year!
Ingredients
- Zucchini – This recipe uses 1 medium-sized zucchini, but if you have some of those baseball bat sized zucchini in your gardens, see the recipe notes for how to use those.
- Cheddar and Parmesan Cheese – The cheesy goodness that pairs beautifully with fresh zucchini.
- Flour – The base of these muffins, although you could absolutely use your favorite gluten-free flour, too. We would recommend using this one!
- Baking Powder and Baking Soda – The leavening for these savory muffins.
- Eggs and Milk – To provide structure and moisture.
- Savory Spices – Basil, Parsley, Garlic Powder, and salt all provide the right herbal touch to compliment the zucchini and cheeses.
Helpful Tools
Mixing Bowls – We love these glass mixing bowls and use them for everything!
Muffin Tin– If you don’t already have one, here’s a good one to get started with!
Whisk – A good whisk is a key tool in your kitchen, but you can also of course use a fork.
Box Grater – You’ll want to use the smaller shredding holes for both the zucchini and the cheeses.
Spatula– Not required, but we prefer to use a spatula when we mix muffin batter to help avoid overmixing and to fold in ingredients.
Easy to Make
I just love how quickly these Savory Cheddar Zucchini Muffins come together. It’s only a quick mix of the dry ingredients and a whisk of the eggs, milk, oil, and lemon juice before adding in that finely shredded cheese.
Add the dry ingredients to the wet and then fold in all of that fresh zucchini. Just enough folding in to ensure it’s all incorporated, but not overmixed. Overmixing the dough can cause dense muffins.
Once mixed, add that dough to your well-greased muffin tin and bake!
In under 20 mins of baking, you’ll have these gorgeous Savory Cheddar Zucchini Muffins!
So tasty, cheesy, and sneakily healthy! Everything you want in a savory muffin, plus a little added nutrition.
Just the right texture you want from a cheesy muffin, but with the added bonus of that summer veggie staple!
Recipe Tips
One of my favorite things about this zucchini muffin recipe is that there’s no need to sweat the zucchini like you have to do for many other zucchini recipes. Just add that shredded zucchini right in – that moisture will help keep these muffins from drying out!
Be sure to finely shred both your zucchini and cheese for this one to ensure that everything mixes well together. Keep your zucchini peeled or unpeeled, that’s totally up to you, although we like to keep that skin on just for that little pop of color, but if you’re really trying to hide that zucchini in these muffins, then you can peel that green giveaway off!
A crucial step when making muffins or other quick breads, you don’t want to over-activate the gluten in the flour which can result in a dense muffin. Mix until everything is *just combined.
These savory muffins are definitely going on my go-to breakfast list when I’m not in the mood for a sweet muffin like our Healthy Blueberry Muffins or our Banana Pecan Muffins. Plus anything that sneaks extra nutrition and veggies in? I’m so in.
You Also Might Like
- Zucchini Apple Bars
- Baked Parmesan Zucchini Spears
- Greek Zucchini Salad
- Panko Parmesan Zucchini Fritters
- Sweet Zucchini Relish
- Caprese Zoodle Salad
Soak up these final weeks of summer, friends! These delightful savory bites will be on our rotation all year long, for sure. Give them a try for yourself and see why savory muffins should be on your must-make breakfast list!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Savory Cheddar Zucchini Muffins
Ingredients
- 2 cups flour 272 g
- 1 teaspoon baking powder 5 g
- 1/2 teaspoon baking soda 3 g
- 3/4 teaspoons fine ground salt 4 g
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 eggs
- 1 cup milk 2 %
- 1/4 cup olive oil
- 2 teaspoons lemon juice
- 1/4 cup Parmesan cheese finely shredded, 1 oz
- 1 cup Cheddar cheese finely shredded, 2.75 oz
- 1 cup finely shredded zucchini 1 medium sized zucchini, 5.65 oz or 161 g
Instructions
- Preheat Oven: Preheat oven to 400 degrees F and grease a muffin tin and set aside.
- Dry Ingredients: In a medium-sized bowl add the flour, baking soda, baking powder, salt, basil, parsley, garlic powder, and onion powder. Whisk well.
- Wet Ingredients: In a large bowl, add the eggs, milk, olive oil, and lemon juice. Whisk well. Add cheese and mix well.
- Combine: Add the dry ingredients to the wet ingredients and give a quick mix. Add the zucchini, 1/3 at a time, mix, and another 1/3, mix, and then add the last bit of zucchini and mix until just combined. Overmixing can result in dense muffins.
- Bake: Bake at 400 degrees F for 5 minutes. Lower the heat to 350 degrees F and bake for another 12-13 minutes.
- Enjoy!
I think I found my favorite comfort food! And another amazing recipe to use my Zucchinni harvest! Yum.
These cheddar zucchini turned out so moist and delicious! My family loves it. Thank you for sharing.:)
Thank you, Yu!