These savory zucchini muffins are full of fresh zucchini, cheddar cheese, and herbs. Ready in just 30 minutes, they make a tasty grab-and-go breakfast, an easy snack, or a light lunch option.

Basket of freshly baked zucchini cheese muffins, garnished with fresh herbs.

When you think of muffins, sweet ones like banana or chocolate usually come to mind. But savory muffins can be just as delicious. They’re moist, full of flavor, and a great way to use up summer zucchini.

These are a favorite in my kitchen when I want a quick, cheesy breakfast, an easy snack or to serve alongside my quinoa breakfast bowl or cherry tomato frittata for a relaxed weekend brunch or light lunch.

Recipe Highlights

  • No squeezing needed: Add the zucchini straight in, without peeling or removing any liquid.
  • Customizable: Use your favorite cheese, herbs, or extra vegetables.
  • Freezer-friendly: Great for meal prep or quick snacks on the go.
  • Family favorite: Loved by kids and adults alike.

Key Ingredients & Easy Swaps

Ingredients for savory zucchini muffins with cheese: shredded zucchini, cheddar, fresh thyme, eggs, milk, olive oil, baking powder, baking soda, flour, green onions, salt, and pepper.
  • Zucchini: Grate with a box grater or a food processor. There is no need to peel or squeeze. The moisture keeps the muffins soft and saves time.
  • Cheese: Shredded sharp cheddar melts nicely. You can also use Gouda, Monterey Jack, feta, Parmesan, or Fontina.
  • All-purpose flour: Measure using a scale or the spoon-and-level method to avoid dense muffins. A 1:1 gluten-free flour blend works too.
  • Baking powder & baking soda: Help the muffins rise. Make sure they are fresh.
  • Eggs: Room temperature for easier mixing.
  • Olive oil: Can be swapped with melted butter, avocado oil, or any neutral oil.
  • Milk: Whole milk adds richness, but any milk is fine.
  • Green onion: Replace with scallions or finely chopped onions if preferred.
  • Fresh thyme: Try chopped rosemary, parsley, oregano, or basil as alternatives.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Savory Zucchini Muffins

Two bowls for cheesy zucchini muffins — one with wet ingredients, one with dry ingredients.
Step 1 — Mix the dry ingredients in one bowl and the wet in another.
Mixing wet and dry ingredients together for savory zucchini muffins.
Step 2 — Gently combine the two mixtures, stirring just until blended.
Folding grated zucchini and cheddar cheese into the muffin batter.
Step 3 — Fold in the grated zucchini and cheese.
Cheesy zucchini muffin batter spooned into a muffin pan before baking.
Step 4 — Spoon the batter into the prepared muffin pan and bake until golden.

Muffins with cheese can stick to regular paper liners. I always use silicone or parchment paper liners to avoid sticking.

Recipe Variations

  • Add-ins: Mix in chopped mushrooms, roasted red peppers, sun-dried tomatoes, corn, or olives.
  • Spice it up: Add a pinch of cayenne pepper, chopped jalapeño, or a dash of smoked paprika.
  • Mini muffins: Use a mini muffin pan for bite-sized versions, great for lunchboxes or party platters.

How to Store & Freeze

Store: Keep muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Freeze: Once cooled, wrap each muffin individually and place in a freezer-safe bag. They will keep for up to 3 months.

Reheat: Microwave for about 30 seconds or warm in an air fryer for a crispy outside and melty cheese inside.

Close-up of a cheesy zucchini muffin, showing a moist and tender inside, with a basket of muffins in the background.

More Brunch Recipes

If you’ve made these savory zucchini muffins, leave a comment and rating below. I’d love to know how they turned out for you.

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

How To Make It: Savory Zucchini Muffins with Cheese

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
(5 stars) 17 ratings
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.

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

Equipment

Instructions

  1. Preheat the oven to 375°F (190°C). Line a muffin pan with parchment paper liners or silicone cups.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
  3. In a separate bowl, beat the eggs, milk, and olive oil.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
  5. Fold in the grated zucchini, cheddar, green onions, and thyme. The batter will be thick, that's normal!
  6. 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.
  7. 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.

Nutrition

Calories: 199 kcal, Carbohydrates: 19 g, Protein: 6 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 42 mg, Sodium: 276 mg, Fiber: 1 g, Sugar: 2 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Muffins
Cuisine: Mediterranean