Enjoy the deliciousness of these Savory Zucchini Cheddar muffins. They’re moist, cheesy, and ready in just 30 minutes.

Whether you’re grabbing a quick snack or savoring a satisfying breakfast, they are versatile for any occasion.

A whicker basket full of savory zucchini cheddar cheese muffins.

We often associate muffins with sweet options like banana bread muffins, double chocolate muffins, and chocolate chip muffins. But why not try something different?

Especially when there’s an abundance of zucchini in the summer, these savory muffins are a fantastic idea. The combination of cheesy goodness and the freshness of zucchini makes for a mouthwatering treat.

Enjoy them warm for breakfast alongside an oatmeal blueberry smoothie. They also make a fantastic addition to brunch spreads, potlucks, or picnics. For a satisfying lunch or dinner, pair them with a harvest salad or a bowl of pumpkin apple soup.

Why I love this recipe

  • Bursting with flavor
  • Moist and tender
  • Easy to customize
  • Quick and convenient
  • A clever way to include veggies in baked goods

Ingredients & easy swaps

Ingredients used to make savory zucchini muffins.

Here are some helpful notes about the ingredients for this recipe:

  • Zucchini: grated using a box grater or a food processor with a grating disc. There is no need to squeeze out excess moisture or peel.
  • Cheese: cheddar, shredded. Feel free to experiment with different cheese varieties if cheddar isn’t your preference. Monterey Jack, Gouda, Swiss cheese, or feta are excellent alternatives.
  • All-purpose flour: make sure to measure accurately, as too much flour can lead to denser muffins.
  • Baking powder & baking soda are essential for fluffy muffins. Check the freshness; expired powder may not provide enough lift, resulting in denser muffins.
  • Eggs: at room temperature.
  • Olive oil, or your favorite oil.
  • Milk: whole milk is best here, but whatever is in your fridge will work great.
  • Green onion: you can use scallions or finely chopped onions instead.
  • Fresh thyme,chopped. You can also mix in chopped rosemary, parsley, oregano, or basil.

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

How to make savory breakfast muffins

Tutorial how to make the muffins. Step 1.
Step 1 — Mix the dry ingredients in one bowl and the wet in another.
Tutorial how to make the muffins. Step 2.
Step 2 — Combine the wet and dry mixtures gently.
Tutorial how to make the muffins. Step 3.
Step 3 — Fold in grated zucchini and cheese.
Tutorial how to make the muffins. Step 4.
Step 4 — Spoon the batter into the prepared muffin pan and bake for 20-25 minutes.

Recipe variations

Feel free to customize the recipe to create your ideal combination of flavors and textures.

Add-ins: incorporate extra ingredients like cooked bacon, mushrooms, bell peppers, sun-dried tomatoes, corn, olives, or spinach.

Spices: add a pinch of cayenne pepper or a dash of garlic powder.

Gluten-free option: use a gluten-free flour blend instead of regular flour.

Mini muffins: bake the batter in a mini muffin pan for bite-sized versions perfect for snacking or appetizers.

Cheese will stick to regular paper muffin cups. Use silicone muffin cups or make your own parchment paper muffin liners.

Storage & make-ahead tips

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

To freeze cheese muffins, allow them to cool completely, then wrap each muffin tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 3 months.

To reheat, simply thaw at room temperature and warm in the microwave or oven.

A wicker basket filled with muffins in the background, with a close-up view of an open muffin in the foreground.

More zucchini recipes

Have you tried this savory zucchini muffin recipe yet? Share your feedback or variations in the comments below. If you have any questions, feel free to ask – we’re here to help!

A whicker basket full of zucchini savory muffins.
Print Recipe Pin Recipe

How To Make It: Zucchini Cheddar Cheese Savory Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
(5 stars) 42 ratings
These zucchini cheddar cheese savory muffins are moist, cheesy, and ready in 30 minutes. Perfect for breakfast, lunch, or snacking!

Ingredients

  • 2 ¼ 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 1½ tablespoon (220 ml) whole milk
  • 5 ¼ 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) and grease a muffin pan or line a muffin pan with parchment liners.
  • In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, and pepper, and set aside.
  • In a separate bowl, whisk together the wet ingredients: milk, egg, and oil until well combined.
  • Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just incorporated. Avoid overmixing!
  • Fold in the grated zucchini, shredded cheddar cheese, spring onion, and fresh thyme until evenly distributed.
    The batter will be thick, that's ok.
  • Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake for 20-25 minutes, or until the tops are just golden and a skewer inserted in the center comes out clean.
  • Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing.

Notes

  • Grate the zucchini using a box grater or a food processor with a grating disc. There is no need to squeeze out excess moisture or peel.
  • Whole milk is best here, but whatever is in your fridge will work great.
  • Use a gluten-free flour blend instead of regular flour.
  • Cheese will stick to regular paper muffin cups. Use silicone muffin cups or make your own parchment paper liners.
  • If you are not using liners, grease the muffin pan generously to prevent sticking. If any muffins stick to the pan, carefully slide a pairing knife between the muffin and the pan to separate them.
  • Store muffins at room temperature in an airtight container for up to 3 days or in the freezer for 2-3 months. Thaw them at room temperature and reheat them in the microwave.

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