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Zucchini Cheddar Muffins

featured in Savory Muffins

Tender shreds of zucchini are nestled in a fluffy muffin batter, loaded with sharp cheddar cheese, creating a savory explosion of flavors. Enjoy them warm from the oven, and experience a muffin that's as cheesy as it is comforting, bringing a smile to your face with each delightful bite!

Mercedes Sandoval & Karlee Rotoly
Tasty Team
90% would make again

Under 30 minutes

Zucchini Cheddar Muffins

Under 30 minutes

Ingredients

for 12 muffins

  • nonstick cooking spray, for greasing
  • 2 cups whole wheat flour (260 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 pinch sugar
  • 3 large eggs
  • 1 cup buttermilk (240 mL), 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
  • 5 tablespoons unsalted butter, or olive oil
  • 1 cup zucchini (150 g), shredded
  • 1 cup carrot (110 g), shredded
  • 1 cup shredded cheddar cheese (100 g), plus more for topping
  • ¼ cup chives (10 g), thinly sliced

Nutrition Info

  • Calories 238
  • Fat 13g
  • Carbs 20g
  • Fiber 7g
  • Sugar 2g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
  2. Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
  3. In a medium bowl, whisk together the eggs, buttermilk, and butter.
  4. Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
  5. Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
  6. Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
  7. Sprinkle more cheddar cheese on top of the muffins.
  8. Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
  9. Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
  10. Enjoy!
  11. Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams
  12. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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Zucchini Cheddar Muffins