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5 from 11 votes

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.
Prep Time10 minutes
Cook Time18 minutes
Cool Time5 minutes
Total Time33 minutes
Course: Bread
Cuisine: American
Servings: 12 muffins
Author: Brianna May

Equipment

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.

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