Savory Zucchini Muffins with Cheese

Basket of freshly baked savory zucchini muffins, garnished with herbs.

Savory Zucchini Muffins with Cheese

Savory zucchini muffins are a favorite in my kitchen whenever I want a quick, cheesy breakfast or an easy snack. Made with fresh zucchini, melty cheddar, and herbs, they come together in just 30 minutes. They’re perfect for brunch, a light lunch, or as a simple snack.

Course Muffins

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 199

Author Elena Tomasi

Equipment

Ingredients

2¼ cups (270 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ teaspoon freshly ground pepper
2 large eggs
1 cup minus ½ tablespoon (220 ml) whole milk
¼ cup + 1½ tablespoons (70 g) extra virgin olive oil
1 cup (115 g) grated zucchini
1 cup (110 g) cheddar cheese grated
1 green onion finely chopped
1 tablespoon fresh thyme chopped

Instructions

Preheat the oven to 375°F (190°C). Line a muffin pan with parchment paper liners or silicone cups.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
In a separate bowl, beat the eggs, milk, and olive oil.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
Fold in the grated zucchini, cheddar, green onions, and thyme. The batter will be thick, that's normal!
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Zucchini: No need to peel or squeeze. The moisture helps keep the muffins soft.
Milk: Whole milk gives the best flavor, but others work too.
Mixing tip: Stir the batter gently so the muffins stay light and fluffy.
Liners: Use silicone liners or parchment paper cups to prevent sticking.
No liners? Grease the muffin pan well. If any muffins stick, run a small knife around the edges to loosen them.
Storage: Keep in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
Reheating: Warm in the microwave for about 30 seconds.
Freezing: Let muffins cool completely, then wrap each muffin and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature.

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