On busy days I lean on my favorite Zucchini Recipes and this pan of cheesy muffins sits near the top of the list. It feels like the love child of zucchini bread muffins and classic zucchini muffins yet it still works when you crave zucchini recipes dessert or crave cozy zucchini dessert recipes. These easy zucchini recipes even pass as healthy zucchini muffins when you tuck one beside a cup of soup. I first baked a batch after a long day when my fridge held one lonely zucchini and a block of sharp cheddar. The kitchen smelled warm and a little nutty as the muffins puffed up and the cheese turned crisp at the edges. I pulled one apart and saw little green flecks and stretchy cheese threads and I knew this recipe would stay in our rotation. Now we bake these muffins for quick breakfasts and lazy weekend brunch plates and even late night snacks. They hold up in lunch boxes and they taste great next to a simple salad or a bowl of tomato soup. If you have extra zucchini on the counter and a few basics in the pantry you can stir this batter together without stress and feel pretty proud when the tray comes out of the oven.
Table of Contents
- 1 Key Takeaways
- 2 Easy Zucchini Cheddar Muffins Recipe
- 3 Ingredients for Zucchini Cheddar Muffins
- 4 How to Make Zucchini Cheddar Muffins
- 5 Tips for Making Zucchini Cheddar Muffins
- 6 Making Zucchini Cheddar Muffins Ahead of Time
- 7 Storing Leftover Zucchini Cheddar Muffins
- 8 Try these Breakfast recipes next
- 9 Zucchini Cheddar Muffins
- 10 Nutrition
1) Key Takeaways
I am Elena from Elena Cooks and I love simple bakes that work. These muffins taste savory and light. The crumb stays tender and the edges carry crisp cheese. Zucchini Recipes help me keep breakfast calm and fast. We bake on weekends. We snack all week.
Grate the zucchini. Squeeze the liquid. Stir a quick batter. Fold in sharp cheddar. Scoop and bake. The kitchen smells warm and clean. Kids see green flecks and do not fuss. I call that a small win.
One bowl clean up suits busy nights. The batter holds small swaps. You can use mild cheddar or add chives. Serve with soup or salad. Pack in lunch boxes. Zucchini Recipes give you range for breakfast and snack time.
2) Easy Zucchini Cheddar Muffins Recipe
On a cool morning I reach for Zucchini Recipes and I smile. Zucchini Recipes guide me when the garden runs wild. I shred a firm squash. I grab a chunk of cheddar. I whisk and fold. The batter sits thick and soft. The pans fill quickly.
The flavor leans savory yet cozy. It hints at zucchini bread muffins and classic zucchini muffins. A warm muffin pulls apart and you see cheese threads. You taste a gentle garlic note. The crumb feels light and springy. The top stays golden and a bit crisp.
Friends ask for the recipe. I point them to Elena Cooks at www.elenacooks.com where we keep easy zucchini recipes that fit real life. Bake for brunch or tuck into meal prep. These muffins even pass as healthy zucchini muffins when you pair with fruit and yogurt.
3) Ingredients for Zucchini Cheddar Muffins
All purpose flour Soft flour forms a tender base and holds the grated squash and cheese without getting tough.
Baking powder This lifts the batter so the crumb rises high and stays light.
Fine salt A small pinch wakes up cheese and balances the sweet note in the zucchini.
Garlic powder A quiet savory note that supports the cheddar without stealing the show.
Black pepper A touch adds warmth and keeps every bite bright.
Buttermilk It adds gentle tang and a soft crumb. Milk with lemon works when you need a quick swap.
Neutral oil Oil keeps the crumb moist and tender even on day two.
Eggs Eggs bind the batter and help the muffins set with a nice dome.
Shredded zucchini Drain well. Less water means better lift and a clean texture.
Sharp cheddar Freshly grated cheese melts into ribbons and gives rich flavor.
Chives Fresh chives add a mild onion note that plays well with cheddar.
4) How to Make Zucchini Cheddar Muffins
Step one Heat the oven to a steady four hundred. Line a twelve cup tin or grease it well. This helps the edges crisp and the centers bake even.
Step two Whisk flour baking powder salt garlic powder and pepper in a large bowl. The mix should look even so every muffin rises the same.
Step three In a second bowl whisk buttermilk oil and eggs until smooth. Pour into the dry bowl and fold with a spatula until almost combined.
Step four Squeeze the shredded zucchini until dry. Fold in zucchini cheddar and chives. Stop when no dry streaks show. The batter should look thick and scoopable.
Step five Divide the batter among the cups. Bake until the tops look golden and a toothpick comes out clean. Rest in the pan then move to a rack.
5) Tips for Making Zucchini Cheddar Muffins
Squeeze the squash well. Wrap the shreds in a clean towel and twist. Less water means taller domes and better crumb.
Use freshly grated cheddar. Bagged shreds often carry starch. Fresh cheese melts into soft pockets and gives deeper flavor.
Work the batter gently. Over mixing can make a tough crumb. Fold until the flour fades. If the mix feels thick add a spoon of buttermilk.
6) Making Zucchini Cheddar Muffins Ahead of Time
Mix the dry bowl tonight and cover it. Grate and drain zucchini and chill it. In the morning whisk the wet bowl and fold everything fast.
For busy weeks bake a batch and cool the muffins on a rack. Slip them into an airtight box. The flavor stays clean for two to three days.
For long storage freeze on a tray then bag. Reheat in a warm oven and the tops turn crisp again. This fits simple recipes with zucchini for school days.
7) Storing Leftover Zucchini Cheddar Muffins
Keep muffins in a sealed container at room temp for two days. For five day storage move the box to the fridge.
To reheat set muffins on a sheet and warm in a low oven until the cheese wakes up. The crumb feels soft and the edge turns light crisp.
Microwave works in a pinch though the tops soften. I like an air fryer for a minute to bring back a gentle crunch and that savory zucchini dishes vibe.
8) Try these Breakfast recipes next
9) Zucchini Cheddar Muffins
Zucchini Recipes Cheddar Muffins For Easy Snacks
Ingredients
- 2 cups all purpose flour or half whole wheat for more fiber
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup buttermilk or 1 cup milk mixed with 1 tablespoon lemon juice
- 1/3 cup vegetable oil or light olive oil
- 2 large eggs at room temperature
- 1 tablespoon honey optional
- 1 1/2 cups shredded zucchini well drained of extra moisture
- 1 1/4 cups freshly grated sharp cheddar cheese
- 2 tablespoons chopped fresh chives or a pinch of dried chives
Instructions
- Heat the oven to 400°F and line a twelve cup muffin tin with paper liners or grease each cup well.
- Whisk the flour baking powder salt garlic powder and black pepper together in a large mixing bowl.
- In a second bowl whisk the buttermilk oil eggs and honey until the mixture looks smooth and even.
- Fold the wet mixture into the dry mix with a spatula then add the drained zucchini cheddar and chives and stir gently until no dry streaks of flour remain.
- Scoop the batter into the muffin cups filling each one about three quarters full so they have room to rise.
- Bake for 18 to 20 minutes until the tops look golden and a toothpick pushed into the center of a muffin comes out clean then cool the muffins in the pan for 5 minutes before moving them to a rack.
10) Nutrition
One muffin holds about one hundred ninety five calories. Protein sits near six grams. Carbs land near eighteen grams. Fat rests near eleven grams. Sodium stays moderate. Fiber shows a small lift from zucchini. This fits a steady breakfast or a snack that keeps you full without a crash.
This post was written by Elena for Elena Cooks. Find more home tested ideas at www.elenacooks.com where we share garden zucchini ideas and busy day tips.
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