Amazing zucchini muffins perfect for a “grab and go” breakfast or snack anytime. These Cheddar Zucchini Muffins are so soft, moist and flavorful. They are made with fresh zucchini and extra sharp cheddar for full flavor.
These savory zucchini muffins make a wonderful and filling snack but if you are in a mood for something sweet, try some Dark Chocolate Zucchini Muffins.
I love making muffins during the school year because they make such a great and easy breakfast or a snack. I also pack one in the little man’s lunch box for a delicious and filling snack. Hubby likes to grab one as he is running out of the door to got to work. He never has time for breakfast.
Now, I’m alone and curled up on a couch with a textbook. “Boo” for textbook but “yay” for a yummy breakfast. It’s so quiet in here, I love it. I miss my little boy like crazy, but I enjoy the quiet.
Zucchini muffins would have to be my favorite. I get to sneak in veggies and mask it in a muffin. Both boys fall for it every time! It’s like my homemade spaghetti sauce (Oooo, I’ve got to share it with you,) it’s full of hidden veggies but they polish it off in a flash!
The little man is getting pickier and pickier by the day. He is still better at eating veggies than a his dad but but he is still very picky. I remember the days when he would try anything and eat just about anything. Those days are long gone! He’s turned into a normal toddler.
HOW TO MAKE ZUCCHINI MUFFINS
Preheat the oven to 350 and grease a muffin pan. Grate zucchini on a box grater, on the side with large holes. Set it aside.
In a large mixing bowl, combine flours, salt, baking powder and baking soda. In a separate bowl, whisk eggs, oil, and sour cream together. Add to the dry ingredients and whisk until just incorporated.
Add shredded zucchini to the mixture and mix until combined. Fold in 2 oz of shredded cheese and whisk until all evenly combined.
Divide the batter between the muffin cups and sprinkle with remaining shredded cheese. Bake for 18-20 minutes.
SOME MORE RECIPES TO TRY
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Zucchini Cheddar Muffins
- 3 eggs
- 3/4 cup vegetable oil
- 1/4 cup sour cream
- 1 1/2 tsp salt
- 3/4 cup bread flour
- 1 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups shredded zucchini about 2 medium zucchini
- 2 oz extra sharp cheddar
- 1 oz extra sharp cheddar for topping
- Preheat the oven to 350° and grease a muffin pan.
- In a large mixing bowl, combine flours, salt, baking powder and baking soda. Mix and set aside.
- Whisk eggs, oil and sour cream together. Add to the dry ingredients and whisk until just incorporated.
- Add shredded zucchini and mix well. Add 2 oz of shredded cheese and whisk until all evenly combined.
- Divide the batter between the muffin cups and sprinkle with remaining shredded cheese.
- Bake for 18-20 minutes.