Zucchini Cheddar Muffins Recipe

These Zucchini Cheddar Muffins Recipe are moist, savory, and packed with garden-fresh zucchini and sharp cheddar cheese. Ready in just 30 minutes, they’re perfect for healthy breakfasts, lunchboxes, or brunch sides.

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Course: Breakfast, Brunch, Snack

Cuisine: American, Vegetarian

Prep Time: 10

Cook Time: 20

Resting Time: 10

Total Time: 40

Servings: muffins

Calories: 195kcal

Cost: $6

Equipment

1 12-cup muffin tin Heavy-duty recommended for even baking
1 Box grater For shredding zucchini
1 Large mixing bowls For wet and dry ingredients separately
1 Cookie scoop or spoon Helps portion batter evenly

Ingredients

2 cups all-purpose flour Can use whole wheat for added fiber
1 tablespoon baking powder For fluffy rise
1 teaspoon salt Enhances flavor
½ teaspoon garlic powder Adds depth
¼ teaspoon black pepper Pairs well with cheddar
1 cup buttermilk Or 1 cup milk + 1 tablespoon lemon juice
⅓ cup vegetable oil Olive oil is also a good option
2 large eggs Room temperature preferred
1 tablespoon honey Optional; omit for sugar-free version
1 ½ cups shredded zucchini Drained of excess moisture
1 ¼ cups sharp cheddar cheese Freshly grated preferred
2 tablespoon chopped fresh chives Dried chives can be used

Instructions

Mix all dry ingredients in a large bowl.
Whisk wet ingredients in a separate bowl.
Fold wet into dry; stir in zucchini, cheese, chives.
Fill muffin tin ¾ full with batter.
Bake at 400°F for 18–20 mins until golden.
Cool 5 mins in pan, then transfer to wire rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition