Zucchini and Cheese Muffins are a savory, fluffy, and wholesome treat that’s perfect for breakfast, snacks, or even as a side dish for soups and salads. These muffins are packed with the goodness of fresh zucchini, combined with the richness of cheese, making them a delicious way to sneak in some vegetables. They’re quick to make, versatile, and great for meal prepping or on-the-go munching.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
Ingredients
- Zucchini: 1½ cups (180 g), grated
- All-Purpose Flour: 2 cups (240 g)
- Baking Powder: 2 teaspoons
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon (optional)
- Eggs: 2 large
- Milk: ½ cup (120 ml)
- Vegetable Oil (or Melted Butter): ⅓ cup (80 ml)
- Cheddar Cheese (shredded): 1 cup (100 g)
- Parmesan Cheese (optional): ¼ cup (25 g)
- Chopped Fresh Herbs (parsley or chives, optional): 2 tablespoons
Directions
- Prepare the Zucchini
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture to avoid soggy muffins.
- Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- Mix the Wet Ingredients
- In a separate bowl, beat the eggs, milk, and vegetable oil until well combined.
- Combine the Mixtures
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix.
- Fold in the grated zucchini, cheddar cheese, and herbs (if using).
- Prepare the Muffin Tin
- Preheat the oven to 180°C (350°F). Grease a 12-cup muffin tin or line it with paper liners.
- Divide the batter evenly among the muffin cups.
- Bake
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
5 Serving Suggestions
- Serve alongside scrambled eggs or a hearty breakfast platter.
- Pair with soup or a fresh salad for a light lunch or dinner.
- Enjoy as a snack with a dollop of sour cream or cream cheese.
- Pack in a lunchbox for a savory, portable treat.
- Serve warm with a side of marinara or salsa for dipping.
5 Cooking Tips
- Do not overmix the batter; this ensures the muffins stay light and fluffy.
- Use fresh zucchini for the best flavor and texture.
- Experiment with other cheeses like feta, mozzarella, or Gruyère for different flavors.
- Sprinkle a little extra cheese on top of the muffins before baking for a golden, cheesy crust.
- Ensure the zucchini is well-drained to avoid adding excess moisture to the batter.
Nutritional Benefits
- Zucchini: Low in calories, high in fiber, and a great source of vitamins A and C.
- Cheese: Provides calcium, protein, and richness to the muffins.
- Eggs: Offer high-quality protein and essential nutrients like choline.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No, unless gluten-free flour is used.
- Dairy-Free: No, contains cheese and milk (use dairy-free alternatives).
- Low-Carb: No, but can be adapted with almond or coconut flour.
Nutritional Facts (Per Muffin)
- Calories: 180 kcal
- Protein: 6g
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 2g
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep refrigerated for up to 5 days.
- Freezing: Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat before serving.
Why You’ll Love This Recipe
- Perfectly moist and fluffy muffins with a savory twist.
- A great way to include vegetables in your diet.
- Versatile recipe that can be customized with your favorite cheeses and herbs.
- Quick to make and perfect for meal prepping or snacks on the go.
- Delicious warm, at room temperature, or reheated.
Conclusion
Zucchini and Cheese Muffins are a flavorful and nutritious choice for any time of day. Their savory profile and light, moist texture make them a favorite for both kids and adults. Whether you’re enjoying them for breakfast, as a snack, or alongside a meal, these muffins are easy to make and full of wholesome ingredients. Try this recipe today and savor a delicious way to enjoy zucchini!
10 Frequently Asked Questions
- Can I use frozen zucchini? Yes, thaw and squeeze out excess moisture before using.
- What other cheeses can I use? Try feta, mozzarella, or Gruyère for a different flavor.
- Can I make mini muffins? Yes, adjust the baking time to 12-15 minutes.
- How do I make this gluten-free? Substitute the all-purpose flour with a gluten-free baking blend.
- Can I add other vegetables? Grated carrots, spinach, or bell peppers work well in this recipe.
- How do I prevent soggy muffins? Ensure the zucchini is well-drained before adding to the batter.
- Can I freeze the muffins? Yes, freeze them individually for up to 3 months.
- What’s the best way to reheat them? Reheat in the oven at 180°C (350°F) for 5-7 minutes.
- Can I omit the Parmesan? Yes, you can use only cheddar or your preferred cheese.
- How do I store leftovers? Keep them in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Enjoy these savory muffins that combine the goodness of zucchini with the irresistible flavor of cheese! 🧀🥒✨