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Home » Side Dishes » Bread » Savory Cheddar Zucchini Muffins

Savory Cheddar Zucchini Muffins

Created: August 22, 2013 Updated: September 13, 2022 by lyuba 46 Comments

8.9K shares
Jump to Recipe

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.

Cheddar Zucchini Muffins in a basket

Easy Savory 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.

Cheddar Zucchini Muffins in a basket

How To Make

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.

More Recipes To Try:

Strawberry White Chocolate Chip Coffee Cake Muffins

Dark Chocolate Zucchini Muffins

Avocado Banana Muffins

Lemon Muffins

Cheddar Zucchini Muffins in a basket

light brown wicker basket filled with zucchini cheddar muffins and 2 muffins below basket

Zucchini Cheddar Muffins

These Cheddar Zucchini Muffins are so soft, moist and flavorful. They are made with fresh zucchini and extra sharp cheddar for full flavor.
Print Pin SaveSaved! Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: muffins, savory muffins, zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 251kcal
Author: lyuba

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 251kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 51mg | Sodium: 409mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Cheddar Zucchini Muffins in a basket with two on the table top and a yellow and white kitchen towel

zucchini muffins collage

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

8.9K shares

Filed Under: Bread, Breakfast, Brunch, Muffins, Snacks Tagged With: breakfast, cheddar, cheese, muffins, zucchini

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Tonia@thegunnysack says

    September 1, 2013 at 4:30 pm

    Great way to use zucchini! Yum!

    Reply
  2. Miz Helen says

    September 2, 2013 at 5:37 pm

    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
    Come Back Soon!
    Miz Helen

    Reply
  3. tracey says

    November 6, 2013 at 4:38 am

    Looks great, I can’t wait to try them. Do you squeeze out the extra water from the Zucchinis before put them in the batter?

    Reply
    • lyuba says

      November 16, 2013 at 10:11 pm

      So sorry for a late response! I’m a little behind in emails 🙁 I did not squeeze out the water from zucchini!
      Thank you, Tracey!

      Reply
  4. Chelsea says

    July 19, 2016 at 1:19 pm

    These were great and Im looking forward to making them again. I think next time I will add some herbs, spices or seasonings of some kind.

    Reply
    • lyuba says

      August 7, 2016 at 9:39 pm

      I’m SO glad you liked them! Thank you so much, Chelsea.
      (You can make them a little spicy with a dash of cayenne and a bit of paprika 🙂 )

      Reply
  5. Sandy says

    August 28, 2020 at 7:38 pm

    Do these freeze well?

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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