These Savory Zucchini Muffins are loaded with fresh zucchini, sharp cheddar cheese, and a hint of garlic and onion for flavor. They bake up moist, fluffy, and perfectly golden brown—making them a great snack, side, or even breakfast on the go. No squeezing required—extra zucchini moisture keeps these muffins tender instead of dry.
Zucchini may not be the most popular star of the show in recipes, but if you want to try other zucchini dishes, you’ll enjoy my Bacon Zucchini Fritters! These fritters are loaded with veggies and super crispy. They can be served as a side dish or appetizer.
Want something sweet? Try my Chocolate Olive Oil Zucchini Bread. This bread is a healthier take on a chocolate loaf without sacrificing flavor or richness. I guarantee you won’t even taste the grated zucchini in this recipe!
Table of Contents
Why You’ll Love This Recipe
- Cheesy & Flavorful: Packed with sharp cheddar and a touch of garlic and onion powder for the ultimate savory bite.
- Quick & Easy: Ready in under 30 minutes from start to finish.
- Kid-Friendly & Freezer-Friendly: Perfect for snacks, lunchboxes, or batch cooking ahead.
- Vegetable-Packed: A fun way to sneak in extra veggies without anyone noticing.
Ingredients & Substitutions
- Eggs: Bind the muffins and add structure. Room temperature eggs work best for even mixing.
- Whole Milk: Adds richness and moisture. Substitute with 2% or unsweetened plain almond milk if needed.
- Salted Butter: Provides flavor and tenderness. Use unsalted butter and increase the salt to ¾ teaspoon if preferred.
- Zucchini: Use freshly shredded zucchini, packed lightly into the cup but not squeezed. The natural water content keeps the muffins moist. Yellow squash also works.
- All Purpose Flour: Creates the base structure.
- Granulated Sugar: A small amount balances the savory flavors. Leave it out if you prefer no sweetness.
- Baking Powder: Ensures the muffins rise tall and fluffy.
- Garlic & Onion Powder: Boost savory flavor without overpowering. Fresh garlic or finely minced onion can be sautéed and added for extra punch.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Extra Sharp Cheddar Cheese: Provides bold flavor and gooey texture. You can swap in pepper jack, gruyère, or parmesan for variety.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Savory Zucchini Muffins
Quick Overview
- Prep pan.
- Mix wet ingredients.
- Add dry ingredients.
- Fill muffin cups.
- Bake.
- Cool & serve.
Step by Step Instructions
Quick Tip From Bri
Use a large cookie scoop to portion the batter evenly—this keeps all muffins the same size and helps them bake uniformly.
- Prep the Pan & Mix Wet Ingredients: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. In a large bowl, whisk together the eggs, milk, melted butter, and shredded zucchini until well combined.
- Add Dry Ingredients: Sprinkle the flour, sugar, baking powder, garlic powder, onion powder, and salt evenly over the wet mixture. Use a whisk to lightly combine the dry ingredients on top before folding them into the wet mixture with a spatula. Stir just until no dry streaks remain—do not overmix. Gently fold in the shredded cheddar until evenly distributed. The batter will be thick.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. (I like to use a large cookie scoop.)
- Bake & Cool: Bake for 17–19 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Recipe Serving Suggestions
These savory zucchini muffins are the perfect side dish to any comforting meal. Here are some of my suggestions:
- Garlic Butter Steak Bites: Juicy pieces of seared steak are coated in a garlicky butter sauce with a hint of tang from Dijon and Worcestershire.
- Grilled Boneless Chicken Thighs: The chicken is tender, juicy, and bursting with flavor thanks to a bold marinade made with Greek yogurt, Dijon, garlic, and warm spices.
- Steak Salad with Balsamic Vinaigrette: Juicy grilled steak sits on a bed of fresh greens with sweet strawberries, crunchy peppers, tangy feta, and buttery pistachios.
- Beef Stroganoff with Ground Beef: This recipe is a quick and budget-friendly twist on the classic dish, made in under 30 minutes.
Expert Tips
- Don’t Squeeze Zucchini: The moisture keeps the muffins soft and tender.
- Shred Cheese Fresh: Pre-shredded cheese contains anti-caking agents that affect melting—use block cheese for the best results.
- Avoid Overmixing: Stir just until combined to prevent dense muffins.
- Check Early: Oven times vary, so start checking at 16 minutes to prevent overbaking.
Most Common Mistakes
- Overbaking: Results in dry, crumbly muffins.
- Too Much Flour: Scoop and level flour with a spoon, don’t pack it.
- Skipping Liners or Grease: These muffins stick easily—be sure to line or grease well.
- Overmixing the Batter: Leads to tough muffins instead of fluffy ones.
Additions & Variations
- Herby Muffins: Add 1 tablespoon of chopped fresh parsley, basil, or chives for a fresh flavor boost.
- Spicy Kick: Mix in ½ teaspoon red pepper flakes or swap cheddar for pepper jack.
- Bacon Cheddar: Fold in ½ cup cooked, crumbled bacon before baking.
- Mini Muffins: Bake in a mini muffin tin for 12–14 minutes for bite-sized snacks.
More Bread Recipes
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Savory Zucchini Muffins (Cheesy)
These Savory Zucchini Muffins are loaded with fresh zucchini, sharp cheddar cheese, and a hint of garlic and onion for flavor. They bake up moist, fluffy, and perfectly golden brown—making them a great snack, side, or even breakfast on the go. No squeezing required—extra zucchini moisture keeps these muffins tender instead of dry.
Equipment
- Paper Liners
- Large Cookie Scoop
Ingredients
- 2 large eggs
- 3/4 cup (180 ml) whole milk
- 6 Tablespoons (85 g) salted butter, melted and slightly cooled
- 1 1/2 cups (180 g) packed shredded zucchini (do not squeeze out the moisture)
- 2 cups (260 g) all purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 3/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Morton kosher salt*
- 2 cups (8 ounces) shredded extra sharp cheddar cheese
Instructions
- Prep the Pan & Mix Wet Ingredients: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. In a large bowl, whisk together the eggs, milk, melted butter, and shredded zucchini until well combined.2 large eggs, 3/4 cup (180 ml) whole milk, 6 Tablespoons (85 g) salted butter, melted and slightly cooled, 1 1/2 cups (180 g) packed shredded zucchini (do not squeeze out the moisture)
- Add Dry Ingredients: Sprinkle the flour, sugar, baking powder, garlic powder, onion powder, and salt evenly over the wet mixture. Use a whisk to lightly combine the dry ingredients on top before folding them into the wet mixture with a spatula. Stir just until no dry streaks remain—do not overmix. Gently fold in the shredded cheddar until evenly distributed. The batter will be thick.2 cups (260 g) all purpose flour, 1 Tablespoon granulated sugar, 1 Tablespoon baking powder, 3/4 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon Morton kosher salt*, 2 cups (8 ounces) shredded extra sharp cheddar cheese
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. (I like to use a large cookie scoop.)
- Bake & Cool: Bake for 17–19 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Don’t Squeeze Zucchini: The moisture keeps the muffins soft and tender.
- Shred Cheese Fresh: Pre-shredded cheese contains anti-caking agents that affect melting—use block cheese for the best results.
- Avoid Overmixing: Stir just until combined to prevent dense muffins.
- Don’t Skip Liners or Grease: These muffins stick easily—be sure to line or grease well.
- Check Early: Oven times vary, so start checking at 16 minutes to prevent overbaking.
Nutrition
Calories: 231kcal | Carbohydrates: 19g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 389mg | Fiber: 1g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
