I love how these Cheddar Zucchini Vegetable Muffins are savory, quick, and forgiving — they’re a weekday savior for breakfasts, snacks, or lunchboxes. I’ve baked them dozens of times, tweaking salt, cheese sharpness, and bake time until the crumb is moist but not soggy. If you like zucchini in a hand-held form, these hit the mark every time; for a different muffin vibe, try my small-batch Apple Pumpkin Streusel Muffins.
Why Make This Recipe
- Flavorful: sharp cheddar and chives lift mild zucchini into a savory snack everyone loves.
- Nutritious: zucchini adds fiber and vitamins while keeping calories modest.
- Convenient: one-bowl mixing and 20–25 minutes in the oven makes these a fast bake.
- Versatile: serve warm, room temperature, or freeze for grab-and-go convenience.
- Personal note: I love this recipe because it turns an overflowing summer zucchini patch into portable, savory bites that freeze and reheat beautifully — great for busy weeks and potlucks (see this lemony veggie pairing for inspiration with mains like Asado Chicken with Lemon Zucchini).
Recipe Overview
- Prep time: 15 minutes (plus 10 minutes to salt and drain zucchini if very wet)
- Cook time: 20–25 minutes at 375°F (190°C)
- Total time: 35–45 minutes
- Servings: 12 standard muffins
- Difficulty: Easy
- Method: Grate zucchini, mix wet and dry ingredients in one bowl, fold in cheddar and veg, spoon into a 12-cup muffin tin, and bake until golden and set.
My Experience Making This Recipe
I tested these across several zucchini sizes and cheese ages to find balance. The biggest discovery: squeezing just enough moisture from shredded zucchini (not bone dry) gives good structure and moist crumb. I also learned that using one sharp cheddar gives more oven rise and flavor than a mild cheddar.
How to Make Cheddar Zucchini Vegetable Muffins
Start by shredding 2 medium zucchinis (about 2 cups packed) and sprinkling with 1/2 teaspoon salt; let sit 10 minutes, then press or squeeze out excess moisture using a clean towel or fine-mesh sieve. Whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and a pinch of pepper. In another bowl combine 2 large eggs, 1/3 cup olive oil (or melted butter), and 1/3 cup milk or buttermilk, then fold wet into dry until just combined. Gently fold in the shredded zucchini, 1 cup grated sharp cheddar, and 2 tablespoons chopped chives. Spoon batter into a greased or lined 12-cup muffin tin about 3/4 full and bake at 375°F (190°C) for 20–25 minutes until a toothpick comes out clean and tops are golden.
Expert Tips for Success
- Drain zucchini properly: sprinkle with salt and let sit 10 minutes, then squeeze tightly in a towel to avoid soggy muffins.
- Grate by hand or use the food processor’s shredding disk for consistent size — uniform shreds release moisture evenly. (If you like rich flavor, use aged cheddar.)
- Don’t overmix: fold until no dry flour remains; overworking develops gluten and yields dense muffins.
- Use room-temperature eggs and liquid for a smoother batter and even rise.
- For best oven results, rotate the muffin tin halfway through baking and use a light-colored aluminum pan for even browning; for flavor-pairing ideas see this garlic-cheese sauce tip from a different build: garlic cheese sauce pairing.
How to Serve Cheddar Zucchini Vegetable Muffins
- Breakfast: split and toast lightly, spread with butter or cream cheese for a savory morning.
- Brunch or lunchbox: pair with a crisp side salad and sliced tomatoes for a balanced meal (try alongside crunchy zucchini snacks like these zucchini chips).
- Appetizer: warm muffins, top with a dollop of herbed yogurt and chive sprig for parties.
- Picnic or potluck: serve at room temperature on a platter with pickles and cured meats.
Storage and Reheating Guide
- Room temp: keep in an airtight container for up to 2 days.
- Refrigerator: store in a sealed container for up to 5 days; bring to room temp before serving or reheat.
- Freezing: cool completely, wrap each muffin in plastic wrap and place in a freezer bag; freeze up to 3 months.
- Reheating: thaw overnight in the fridge or microwave from frozen 30–60 seconds on medium; to preserve crisp edges, reheat in a 350°F (175°C) oven for 8–10 minutes or air-fryer at 325°F (160°C) for 6–8 minutes.
Recipe Variations
- Gluten-free: replace all-purpose flour with a 1:1 gluten-free baking flour and add 1/4 teaspoon xanthan gum if the blend lacks it.
- Dairy-free: use a plant-based milk and 1 cup dairy-free cheddar-style shreds designed for melting.
- Add-ins: fold in 1/2 cup cooked crumbled bacon or 1/3 cup roasted corn for extra texture.
- Spicy: add 1 finely chopped jalapeño and 1/2 teaspoon smoked paprika for a kick.
Nutritional Highlights
- Zucchini provides vitamin C and dietary fiber while keeping overall calories low.
- Cheddar supplies calcium and protein; watch portion sizes if you’re limiting saturated fat.
- Allergen note: contains gluten, eggs, and dairy. For one muffin, estimate ~200–250 calories depending on butter/oil and cheese choices.
Troubleshooting Common Issues
- Soggy centers: likely too much zucchini moisture — squeeze more liquid out or reduce added milk by 1–2 tablespoons.
- Dense or heavy muffins: avoid overmixing and be sure baking powder/soda are fresh; measure flour by spooning into the cup then level off.
- Tops too browned while centers raw: your oven runs hot — lower to 350°F (175°C) and bake longer, or tent with foil after 12–15 minutes.
Frequently Asked Questions
Q: Can I use frozen grated zucchini?
A: Yes; thaw completely, then press or squeeze out as much water as possible. You may need to reduce added milk by 1–2 tablespoons to compensate for retained moisture.
Q: Can I make these as mini muffins or in a loaf pan?
A: For mini muffins, bake at 375°F (190°C) for 10–14 minutes. For a 9×5-inch loaf, bake at 350°F (175°C) for 45–55 minutes; test with a toothpick for doneness.
Q: How can I make these less oily but still moist?
A: Substitute half the oil with plain Greek yogurt or applesauce (keep 1/6–1/3 cup total fat). Yogurt adds moisture and a slight tang without greasiness.
Q: Why didn’t my muffins rise well?
A: Check baking powder/soda freshness and don’t overmix. Also ensure oven temperature is accurate with an oven thermometer; undervoltage prevents proper rise.
Conclusion
If you want another simple, one-bowl savory zucchini muffin approach to compare techniques or flavor balance, check this useful guide: Savory Zucchini Muffins (One Bowl) – Evergreen Kitchen.
Cheddar Zucchini Vegetable Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Savory muffins loaded with sharp cheddar and zucchini, perfect for breakfast, snacks, or lunchboxes.
Ingredients
- 2 medium zucchinis (about 2 cups packed)
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- A pinch of pepper
- 2 large eggs
- 1/3 cup olive oil (or melted butter)
- 1/3 cup milk or buttermilk
- 1 cup grated sharp cheddar
- 2 tablespoons chopped chives
Instructions
- Shred the zucchini and sprinkle with salt; let it sit for 10 minutes.
- Press or squeeze out excess moisture using a clean towel or fine-mesh sieve.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and pepper.
- In another bowl, combine eggs, olive oil, and milk; fold wet ingredients into dry until just combined.
- Fold in the drained zucchini, grated cheddar, and chives.
- Spoon the batter into a greased or lined 12-cup muffin tin, filling about 3/4 full.
- Bake at 375°F (190°C) for 20–25 minutes until a toothpick comes out clean and tops are golden.
Notes
Ensure to drain the zucchini properly to avoid soggy muffins. Use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg