Go Back
Deliciously Easy Cheesy Zucchini Muffins Recipe

Cheesy Zucchini Muffins

Ah, the smell of freshly baked muffins wafting through the kitchen. It brings back memories of cozy mornings spent with family, enjoying warm treats and laughter. These Cheesy Zucchini Muffins are super easy to make, quick to whip up, and perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesy Zucchini Muffins
  • 2 cups grated zucchini about 2 medium zucchinis
  • 1 cup all-purpose flour The base for our moist muffins.
  • 1 cup shredded cheddar cheese Adds a cheesy, savory flavor.
  • 1/2 cup grated Parmesan cheese For that extra cheesy goodness.
  • 2 large eggs Helps bind everything together.
  • 1/4 cup milk Keeps the muffins moist.
  • 1/4 cup olive oil A healthier fat option.
  • 1 teaspoon baking powder Helps the muffins rise.
  • 1/2 teaspoon baking soda Works with the acidity of the zucchini.
  • 1/2 teaspoon salt Enhances all the flavors.
  • 1/4 teaspoon black pepper A hint of spice.
  • 1/2 teaspoon garlic powder Because everything is better with garlic!
  • 1/2 teaspoon dried oregano Adds an Italian twist.
  • Optional: chopped fresh herbs for garnish

Equipment

  • Muffin Tin
  • Large Bowl
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. Step 2: In a large bowl, combine the grated zucchini, flour, cheddar cheese, Parmesan cheese, baking powder, baking soda, salt, black pepper, garlic powder, and oregano. Mix well until everything is evenly distributed.
  3. Step 3: In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Step 5: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Step 6: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  7. Step 7: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Step 8: Optional: Garnish with chopped fresh herbs before serving for an extra pop of color.

Notes

These muffins are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week or freeze for up to 3 months.