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If you're used to zucchini muffins being sweet and cinnamon-spiced, let me introduce you to their savory cousin: cheddar zucchini muffins. These are soft, fluffy, and packed with shredded zucchini, sharp cheddar cheese, and just a little bit of seasoning to make the flavor pop. They’re the kind of muffin you can eat for breakfast, as a snack, or even with soup or a salad for lunch.

We especially love these savory zucchini muffins because they’re a nice change from the usual banana or chocolate chip muffins we tend to bake. The zucchini keeps them moist (without tasting like vegetables), and the cheddar cheese gives them a bold, salty bite that makes you want to eat them warm with a little butter. They’re easy to make, and even easier to love.

Ingredients

Here’s what you need to make these cheesy, savory muffins:

All-purpose flour – Just your regular flour forms the base here.
Baking powder + baking soda – A combo for the perfect lift and tenderness.
Salt, garlic powder, black pepper – Adds flavor without overpowering the cheese.
Eggs – Helps bind everything and gives the muffins structure.
Vegetable oil – Keeps them soft and moist. You can also use melted butter if you prefer.
Milk – Whole or 2% milk both work great.
Shredded zucchini – Make sure to squeeze out the moisture so the muffins don’t get soggy.
Shredded sharp cheddar cheese – The sharper the cheese, the more flavor.
Fresh herbs – Optional, but chopped chives or parsley add a nice touch.

Step-by-Step Instructions

Preheat your oven to 375°F and line or grease a 12-cup muffin tin.
Grate the zucchini, then use a clean kitchen towel or paper towels to squeeze out the liquid. You want it pretty dry so your muffins don’t turn out mushy.
Whisk together your dry ingredients: flour, baking powder, baking soda, salt, garlic powder, and black pepper.
In a separate bowl, whisk the eggs, oil, and milk until smooth. Stir in the zucchini, 1 cup of the cheddar cheese, and herbs (if using).
Combine wet and dry – Add the wet mixture to the dry and stir gently until just combined. Don’t overmix!
Scoop into the muffin tin and top each one with a sprinkle of the remaining cheddar cheese.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool slightly, then serve warm or at room temp.

FAQs

Can I make cheddar zucchini muffins ahead of time?

Absolutely! These savory zucchini muffins are great for meal prep. Once baked, let them cool completely, then store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge for up to 5 days. Just reheat them in the microwave or a low oven before serving to bring back the fresh-baked taste. You can also freeze them—wrap each muffin in plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to 3 months and reheat beautifully in the oven or microwave.

Why do I need to squeeze the zucchini?

Zucchini is made up of a lot of water, and when you shred it, that moisture releases quickly. If you don’t squeeze it out before adding it to the batter, all that water ends up in your muffins, which can make them dense or soggy instead of light and fluffy. I recommend using a clean kitchen towel or cheesecloth to wring out as much water as possible. Even just pressing it in a few layers of paper towels works in a pinch. The drier your zucchini, the better texture your muffins will have.

Can I use a different kind of cheese?

Yes! While sharp cheddar is classic and gives these cheddar zucchini muffins a great flavor, you can definitely switch it up. Try Monterey Jack for something milder, pepper jack for a little kick, or even crumbled feta if you want a tangier, saltier flavor. Just stick to cheeses that melt well and don’t release too much liquid. A smoked cheese could also be really delicious if you want to add a little extra depth.

What should I serve with savory zucchini muffins?

These muffins are super versatile. They’re amazing all on their own, but they also make a great side with scrambled eggs for breakfast, or with soup or salad for lunch or dinner. I especially love pairing them with a tomato soup or chili. You could even serve them at brunch alongside a frittata or quiche. They’re just the kind of comforting, cheesy baked good that works with a little bit of everything.