These savory zucchini cheese muffins are the perfect snack or side dish. Packed with shredded zucchini, melty cheese, and a medley of herbs, they’re moist, flavorful, and incredibly easy to make. Great for breakfast, brunch, or as a lunchbox treat!
Ingredients
- 1 cup (125g) grated zucchini (squeeze out excess moisture)
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried Italian seasoning (or fresh herbs of choice)
- 1 cup (100g) shredded cheddar cheese (or any melty cheese)
- 2 large eggs
- ½ cup (120ml) milk (or buttermilk for extra tang)
- ¼ cup (60ml) vegetable oil or melted butter
- Optional: 2 tbsp grated Parmesan for topping
Instructions
- Prepare the zucchini:
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible to avoid soggy muffins.
- Preheat the oven:
- Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and Italian seasoning.
- Add the cheese:
- Stir in the shredded cheese and grated zucchini, ensuring they’re evenly coated in the flour mixture.
- Prepare wet ingredients:
- In a separate bowl, whisk together the eggs, milk, and oil.
- Combine the mixtures:
- Pour the wet ingredients into the dry mixture. Gently fold until just combined. Do not overmix; the batter should be lumpy.
- Fill the muffin tin:
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle Parmesan on top if desired.
- Bake:
- Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these warm or at room temperature! Perfect as a snack or paired with soups and salads.