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Zucchini Cheese Muffins
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Zucchini Cheese Muffins

Zucchini Cheese Muffins are a savory and nutritious snack, perfect for any meal. Made with fresh zucchini and cheese, these muffins offer a delicious alternative to sweet treats and are easily customizable to suit gluten-free and low-carb diets.

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snacks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups grated zucchini
  • 1 cup shredded cheese cheddar, mozzarella, or a mix
  • 2 cups all-purpose flour substitute with a gluten-free blend if needed
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup milk
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Optional: ¼ cup chopped herbs basil, parsley, ¼ cup diced ham or bacon

Method
 

Preparation:
  1. Preheat oven to 350°F (175°C).
  2. Grease or line a muffin tin.
Mixing the Batter:
  1. Grate the zucchini and squeeze out excess moisture.
  2. In a large bowl, combine flour, baking powder, salt, pepper, and garlic powder.
  3. In another bowl, whisk together eggs, oil, and milk.
  4. Gradually mix wet ingredients into dry ingredients until just combined.
  5. Fold in grated zucchini and shredded cheese.
Baking:
  1. Spoon batter into muffin tin, filling each cup about ⅔ full.
  2. Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
  3. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • To make gluten-free: Use a gluten-free flour blend and add ½ teaspoon xanthan gum if needed.
  • For a low-carb version: Substitute flour with almond flour or coconut flour, adjusting liquid ingredients as necessary.
  • Optional ingredients like chopped herbs and diced ham can be added for extra flavor.