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Cheddar Zucchini Muffins

Cheddar zucchini muffins
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Moist, cheesy, and full of flavor, these savory zucchini muffins are the perfect way to use up summer zucchini. They’re easy to make and great for breakfast, snacking, or serving alongside your favorite soup or salad.

Ingredients

Units Scale
2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp garlic powder 1/4 tsp black pepper 2 large eggs 1/2 cup butter, melted and cooled 1/2 cup milk 1 cup shredded zucchini (squeezed dry) 1 1/4 cups shredded sharp cheddar cheese (divided) 2 tbsp chopped fresh chives or parsley (optional)

Instructions

  1. Preheat oven to 375°F. Line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and pepper.
  3. In another bowl, whisk eggs, butter, and milk. Stir in zucchini, 1 cup of cheddar, and herbs (if using).
  4. Add the wet ingredients to the dry ingredients and stir just until combined.
  5. Divide the batter evenly into the muffin tin and top with remaining ¼ cup cheddar.
  6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

  • Don’t skip squeezing the zucchini—it really makes a difference in texture.

  • These muffins freeze well! Wrap tightly and store in the freezer for up to 3 months.

  • For a spicy twist, add a pinch of cayenne pepper or chopped jalapeños to the batter.

Find it online: https://jesslovesbaking.com/2025/07/30/cheddar-zucchini-muffins/