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91% would make again

Zucchini Cheddar Muffins

Tasty Team
June 10, 2019
Zucchini Cheddar Muffins

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 201
  • Fat 10g
  • Carbs 20g
  • Fiber 3g
  • Sugar 2g
  • Protein 8g

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

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 201
  • Fat 10g
  • Carbs 20g
  • Fiber 3g
  • Sugar 2g
  • Protein 8g

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
Zucchini Cheddar Muffins

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