Zucchini Cheese Muffins

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Why You’ll Love This Recipe

  • Perfect balance of flavors: The combination of zucchini, cheddar, Parmesan, and subtle spices creates a cheesy, herby flavor in every bite.
  • Quick and easy: Made with simple ingredients, these muffins come together in under 30 minutes.
  • Great for meal prep: These muffins store well and are perfect for grab-and-go snacks or lunches.
  • Versatile: Pair them with soups, salads, or enjoy them on their own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 cups grated zucchini (about 2 medium zucchini)
  • 2 cups all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 2 tablespoons chopped fresh chives or parsley (optional)

Directions

  1. Preheat Oven:
    Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
  2. Prepare Zucchini:
    Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess moisture as possible. Set aside.
  3. Mix Dry Ingredients:
    In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using).
  4. Mix Wet Ingredients:
    In another bowl, whisk together the eggs, milk, and olive oil until well combined.
  5. Combine Ingredients:
    Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini, cheddar cheese, and Parmesan cheese. If using, add the chopped chives or parsley and mix until evenly distributed.
  6. Fill Muffin Tin:
    Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. Bake:
    Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  8. Cool:
    Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
  9. Serve:
    Serve the Zucchini Cheese Muffins warm or at room temperature. They make a great snack, breakfast item, or side dish.

Servings and Timing

  • Servings: This recipe makes about 12 muffins.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35-40 minutes

Variations

  • Gluten-Free: Use gluten-free all-purpose flour for a gluten-free version.
  • Extra Veggies: Add finely chopped spinach or grated carrots for an extra veggie boost.
  • Spicy: Add a pinch of cayenne or red pepper flakes for a touch of heat.
  • Herby Twist: Swap the chives or parsley for fresh dill or basil.
  • Cheese Swap: Experiment with other cheeses like feta, gouda, or Monterey Jack.

Storage/Reheating

  • Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing: Freeze the muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.
  • Reheating: Warm the muffins in a preheated oven at 350°F (175°C) for 5-7 minutes or microwave for 20-30 seconds.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, but the muffins may be denser. You can also use half whole wheat and half all-purpose flour for a better texture.

2. How do I prevent the muffins from being soggy?

Make sure to squeeze out as much moisture as possible from the grated zucchini.

3. Can I make these muffins without eggs?

Yes, you can use a flax egg or applesauce as an egg substitute.

4. What can I use instead of cheddar cheese?

You can substitute cheddar with mozzarella, gouda, or any other semi-hard cheese.

5. Can I make mini muffins with this recipe?

Absolutely! Adjust the baking time to about 12-15 minutes.

6. Are these muffins kid-friendly?

Yes, they are a great way to sneak in some veggies for picky eaters.

7. Can I add protein to these muffins?

You can add cooked and crumbled bacon, diced ham, or even cooked sausage for extra protein.

8. Can I use frozen zucchini?

Yes, thaw and drain the zucchini thoroughly before using.

9. How do I know when the muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.

10. Can I double the recipe?

Yes, this recipe can be easily doubled to make more muffins.

Conclusion

These Zucchini Cheese Muffins are a delightful combination of savory flavors and soft textures, making them perfect for any time of day. Whether you’re looking for a quick snack, a delicious breakfast, or a flavorful side dish, these muffins are sure to impress. With easy customization options, they can suit any taste preference. Make a batch today and enjoy their cheesy, veggie-packed goodness!

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Zucchini Cheese Muffins

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  • Author: Isabella
  • Total Time: 35-40 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian
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Description

Delight in these moist and savory Zucchini Cheese Muffins, packed with zucchini, cheddar, and Parmesan. Perfect for breakfast, snacks, or a delicious side dish, these muffins are easy to make and customizable for any occasion!

 

Ingredients

  • 2 cups grated zucchini (about 2 medium zucchini)
  • 2 cups all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 2 tablespoons chopped fresh chives or parsley (optional)

Instructions

  1. Preheat Oven: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
  2. Prepare Zucchini: Grate zucchini, place in a kitchen towel, and squeeze out excess moisture.
  3. Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using).
  4. Mix Wet Ingredients: In another bowl, whisk eggs, milk, and olive oil until smooth.
  5. Combine Ingredients: Add wet ingredients to dry ingredients, mix until just combined. Fold in zucchini, cheddar, Parmesan, and optional herbs.
  6. Fill Muffin Tin: Divide batter evenly into prepared muffin cups, filling each 3/4 full.
  7. Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool: Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Ensure you squeeze out excess moisture from zucchini to prevent soggy muffins.
  • For added flavor, swap herbs or try different cheeses like gouda or feta.
  • These muffins are freezer-friendly—perfect for meal prep!
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack, Side Dish
  • Method: Baking
  • Cuisine: American

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