Savory Cheddar Zucchini Muffins

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5 from 2 votes

Herb, cheese, and zucchini packed muffins!

Course Appetizer, Brunch, Side Dish

Cuisine American

Diet Diabetic, Vegetarian

Prep Time 12

Cook Time 18

Total Time 30

Servings muffins

Calories 188kcal

Author Tracy

Equipment

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!

Notes

Storage

Fridge: Store in the fridge in an airtight container for up to 5 days.

Freezer: Store in a freezer-safe container for up to 3 months.

Substitutions

Flour: This recipe is also great with gluten-free flour. We always recommend using Bob's Red Mill 1:1 Gluten Free Flour.

Cheese: White cheddar is also delicious and another hard cheese like Asiago or Romero is delicious.

Dried Herbs: You can substitute 1 tablespoon of minced fresh basil and/or parsley for the 1 teaspoon dried.

Olive Oil: You can also use butter or vegetable oil, but we like the flavor of olive oil for these savory muffins.

Muffin Mixing Tips

We suggest using a spatula for gentle mixing and folding in of the dry ingredients into the wet. When adding the zucchini, add in 3 parts to ensure that the zucchini is well distributed throughout the dough, but that you don't overmix the dough because that can result in dense muffins.

Using Oversized Zucchini

For this recipe, one medium sized zucchini (unpeeled) finely shredded is just about the 1 cup that you need. Now if you have some huge zucchini in your garden that you need to use, they will absolutely work great for this recipe, just shred the flesh of the zucchini but leave out the seeds. Our favorite recipe for these big zucchini is our Zucchini "Apple" Bars!

Nutrition