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Cheesy Zucchini Muffins Recipe (Easy and Delicious!)

Cheesy Zucchini Muffins

These Cheesy Zucchini Muffins are a delightful way to use up garden zucchini, super easy to make, quick to bake, and incredibly yummy. Enjoy them for breakfast, lunch, or as a snack!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesy Zucchini Muffins
  • 2 cups grated zucchini squeeze out excess moisture
  • 1 cup all-purpose flour
  • 1 cup shredded cheese cheddar or your choice
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1/4 cup olive oil
  • 1 teaspoon 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
  • Optional: chopped fresh herbs

Equipment

  • Muffin Tin
  • Large Bowl
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
  2. Step 2: In a large bowl, combine the grated zucchini, eggs, and olive oil. Mix well until blended.
  3. Step 3: In another bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
  4. Step 4: Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. Do not overmix!
  5. Step 5: Fold in the shredded cheese and any optional herbs until evenly distributed.
  6. Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  8. Step 8: Allow to cool slightly in the pan before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and freeze for up to 3 months.