Savory Zucchini Muffins with Cheddar & Garlic

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Savory Zucchini Muffins with Cheddar & Garlic

These savory zucchini muffins are cheesy, garlicky, and perfect for sneaking in extra veggies. They make a great side dish or afternoon snack—even picky eaters won’t notice the hidden zucchini.

Print Recipe

Prep Time:15

Cook Time:20

Total Time:35

Ingredients

2 cups All-Purpose Flour
1 tbsp Baking Powder
½ tsp Salt
1 tsp Garlic Powder or 1 clove finely minced
1 cup Sharp Cheddar Cheese shredded
1 cup Zucchini no need to peel; squeeze out excess moisture
2 large Eggs
¾ cup Milk
⅓ cup Oil vegetable or avocado
pinch Black Pepper or Fresh Herbs like parsley or thyme

Instructions

Preheat oven to 375°F and grease or line a 12-cup muffin tin.
In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
2 cups All-Purpose Flour, 1 tbsp Baking Powder, ½ tsp Salt, 1 tsp Garlic Powder
Stir in shredded cheddar and grated zucchini (squeezed dry).
1 cup Sharp Cheddar Cheese, 1 cup Zucchini
In a separate bowl, beat the eggs, then whisk in milk and oil. Add black pepper or fresh herbs (if using).
2 large Eggs, ¾ cup Milk, ⅓ cup Oil, pinch Black Pepper or Fresh Herbs
Pour wet ingredients into dry and stir until just combined.
Divide batter evenly into muffin cups.
Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.
Let cool slightly before serving.

Notes

Drain your zucchini well to avoid soggy muffins—just squeeze it in a clean towel or paper towel before adding.
These muffins freeze beautifully. Let cool completely, then store in an airtight container or freezer bag.
Want more flavor? Add a tablespoon of fresh herbs or a pinch of cayenne for a kick.

Nutrition

Course: Side Dish, Snack

Cuisine: American

Keyword: hidden vegetables, kid-friendly, savory muffins, zucchini muffins

Servings: muffins

Calories: 193kcal

Author: Jessica Knowles

Cost: $5.00