Cheesy Zucchini Muffins
These savory muffins are perfectly golden and soft, making them an ideal snack for lunch boxes or a quick morning treat.
recipesbynani.comIf you are like me and prefer savory snacks over sweet ones, these zucchini muffins will quickly become a favorite in your kitchen. They have a lovely crusty exterior and a soft, airy center with just enough garlic flavor to keep things interesting. Even though they are packed with zucchini, you really only taste the delicious melted cheese.
I love how simple these are to put together for a busy week. They stay fresh for several days, so you can bake a batch on Sunday and enjoy them all through the week. If you have picky eaters at home, just peel the zucchini before grating and they will never know the green goodness is hidden inside.
🧺 Ingredients
- 1 medium zucchini, about 180g
- 1 1/2 cups all purpose flour
- 1 1/2 cups shredded cheddar or tasty cheese
- 1/3 cup olive oil
- 1 large egg
- 1/2 cup plain yogurt or sour cream
- 1/4 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 clove garlic, minced
- 1/2 teaspoon salt
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit. Grease a 12 hole muffin tin with oil and dust lightly with flour, or line with paper cases.
- 2
Grate the zucchini and squeeze out the excess liquid with your hands. You do not need to remove every single drop of water.
- 3
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 4
In a separate medium bowl, whisk the egg, olive oil, yogurt, milk, and minced garlic until combined.
- 5
Pour the wet ingredients into the dry ingredients and stir gently. Add the grated zucchini and most of the cheese, then stir until just combined. Do not overmix.
- 6
Divide the batter evenly among the muffin holes. Sprinkle the remaining cheese on top.
- 7
Bake for 20 to 22 minutes, or until the tops are golden and a toothpick comes out clean.
- 8
Let the muffins cool in the tin for 5 minutes before moving them to a wire rack.
💡 Tips
Store these muffins in an airtight container at room temperature for up to 4 days. They also freeze beautifully, so you can keep them on hand for an easy grab and go breakfast.
Made this recipe? Let us know how it went.
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