Zucchini Cheese Muffins
Bursting with savory flavors, these Zucchini Cheese Muffins are a delightful twist on traditional muffins, perfect for breakfast, brunch, or a quick snack. Packed with freshly grated zucchini, sharp cheddar cheese, and a hint of garlic powder, these muffins are fluffy, tender, and irresistibly moist. Olive oil lends a subtle richness, while optional green onions add a pop of freshness and color. With just 15 minutes of prep time, these muffins are quick and easy to whip up, making them a versatile option for busy mornings or entertaining guests. Whether served warm or at room temperature, these cheesy zucchini muffins are a delicious way to incorporate veggies into your day while satisfying savory cravings.
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Recipe Information
Ingredients
- 1 medium (about 1 cup grated) Zucchini
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Garlic powder
- 1 large Egg
- 0.5 cups Milk
- 0.25 cups Olive oil
- 1 cup (shredded) Cheddar cheese
- 2 tablespoons (finely chopped, optional) Green onions
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with nonstick cooking spray.
Wash and dry the zucchini, then grate it using the large holes of a box grater. Squeeze out any excess moisture using a clean kitchen towel or paper towels. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, and garlic powder until well blended.
In a separate medium mixing bowl, beat the egg, then whisk in the milk and olive oil until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the grated zucchini, shredded cheddar cheese, and green onions (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 4609 mg | 200% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 16.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 700 mg | 54% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
