Savoury Zucchini Cheese Muffins

Description

These savory zucchini cheese muffins are soft, cheesy, and packed with fresh zucchini, making them a delicious option for breakfast, lunch, snacks, or a side dish. They feature a golden, cheesy crust with a tender, moist interior that’s full of savory flavor. Zucchini adds moisture and nutrients without overpowering the taste, while sharp cheddar cheese provides a rich, satisfying bite. These muffins are simple to prepare using everyday ingredients and are perfect for meal prep because they reheat beautifully. Although the original claim suggests you can “eat as much as you like” because they’re “one carb,” it’s important to remember that all foods contribute calories and nutrients, so enjoying them in appropriate portions is the healthiest approach.

Ingredients

• 2 medium zucchini, grated
• 1½ cups shredded cheddar cheese
• 2 large eggs
• 1 cup all-purpose flour (or whole wheat flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons olive oil or melted butter
• 2 tablespoons chopped fresh parsley or chives (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
2. Grate the zucchini and squeeze out as much excess moisture as possible using a clean kitchen towel.
3. In a large bowl, whisk together the eggs and olive oil.
4. Stir in the grated zucchini, shredded cheddar cheese, and fresh herbs if using.
5. In a separate bowl, combine the flour, baking powder, baking soda, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
6. Add the dry ingredients to the zucchini mixture and stir gently until just combined. Avoid overmixing.
7. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
8. Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
10. Serve warm or at room temperature.

Recipe Notes

• Removing excess moisture from the zucchini helps create light, fluffy muffins.
• Sharp cheddar provides the boldest flavor, but mozzarella, Monterey Jack, or a blend of cheeses also works well.
• Fresh herbs enhance the savory taste without adding extra effort.

Tips

• Add cooked bacon, diced ham, or chopped spinach for extra flavor.
• Sprinkle extra cheese on top before baking for a crisp, golden finish.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze cooled muffins for up to 2 months and reheat as needed.
• Pair with soup, salad, or scrambled eggs for a complete meal.

Servings

Makes: 12 muffins

Nutritional Information (Approximate Per Muffin)

• Calories: 145
• Protein: 7 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Total Fat: 9 g
• Saturated Fat: 4 g
• Cholesterol: 45 mg
• Sodium: 240 mg
• Calcium: 15% Daily Value
• Vitamin C: 8% Daily Value

Health Benefits

• Zucchini provides vitamin C, potassium, and dietary fiber.
• Cheese contributes protein and calcium, supporting healthy bones and muscles.
• Eggs provide high-quality protein and essential nutrients.
• Olive oil contains heart-healthy unsaturated fats.
• These muffins are a convenient way to include vegetables in your meals.
• The combination of protein and fiber can help promote fullness and satisfaction.
• They make a balanced snack or side dish when paired with other nutritious foods.

Questions & Answers

Q: Can I make these gluten-free?
A: Yes. Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour designed for baking.

Q: Can I use different cheeses?
A: Absolutely. Mozzarella, Swiss, Monterey Jack, Parmesan, or a combination of cheeses all work well.

Q: Why should I squeeze the zucchini dry?
A: Zucchini contains a lot of water. Removing excess moisture helps prevent the muffins from becoming dense or soggy.

Q: Can I prepare the batter ahead of time?
A: It’s best to bake the batter soon after mixing so the baking powder and baking soda remain effective. However, baked muffins store well and are great for meal prep.

Q: Can I freeze these muffins?
A: Yes. Let them cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen.