Cheesy Zucchini Muffins

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Cheesy Zucchini Muffins 🧀🥒

Easy, savory, and incredibly delicious — these cheesy zucchini muffins are soft on the inside with golden crispy edges. Perfect for breakfast, brunch, snacks, or as a side dish for dinner parties. They come together quickly with simple ingredients and are always a crowd favorite!

 

 

 

 

 

Why You’ll Love This Recipe

  • Quick 10-minute prep
  • Great way to use fresh zucchini
  • Soft, cheesy, and flavorful
  • Perfect for meal prep
  • Easy to customize with herbs or extra veggies

Ingredients

(Makes 10–12 muffins)

  • 2 medium zucchini, grated
  • 4 large eggs
  • 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
  • 1/4 cup grated Parmesan cheese
  • 2–3 tablespoons chopped green onions or chives
  • 1/2 teaspoon garlic powder (or 1 minced garlic clove)
  • Salt and black pepper, to taste
  • 1/4 cup milk (optional, for fluffier texture)
  • 2–3 tablespoons all-purpose flour
    (or almond flour for a low-carb option)

Instructions

Step 1: Prepare the Zucchini

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with silicone muffin cups.

Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess moisture as possible. This helps the muffins bake properly and keeps them from becoming soggy.

Step 2: Mix the Batter

In a large mixing bowl, whisk together the eggs and milk. Stir in the shredded cheese, Parmesan cheese, green onions, garlic powder, salt, and black pepper.

Add the grated zucchini and flour, then mix until everything is evenly combined.

Step 3: Fill the Muffin Tin

Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 4: Bake

Bake for 20–25 minutes, or until the tops are golden brown and the muffins are set in the center.

Let them cool for 5 minutes before removing from the pan.

Serving Suggestions

Serve warm with sour cream, Greek yogurt, or a fresh salad. These muffins also pair wonderfully with soup or grilled chicken.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for the best texture.

These cheesy zucchini muffins are simple, satisfying, and packed with savory flavor in every bite! ✨

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