Description
These Cheddar Zucchini Vegetable Muffins are a delicious and wholesome snack or breakfast treat packed with fresh zucchini, sharp cheddar cheese, and vibrant vegetables. Quick and easy to make in under an hour, they offer cheesy comfort paired with garden-fresh flavor, perfect for breakfast, lunchboxes, or anytime snacking.
Ingredients
Scale
Vegetables
- 1 cup fresh zucchini, grated and excess moisture squeezed out
- 1/2 cup grated carrots
- 1/4 cup chopped green onions or chives
Cheese
- 1 cup sharp cheddar cheese, shredded
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 2 large eggs, room temperature
- 3/4 cup milk or buttermilk, room temperature
- 1/4 cup olive oil or melted butter
Instructions
- Prepare the zucchini and vegetables: Grate the fresh zucchini and squeeze out any excess moisture using a clean kitchen towel or cheesecloth to prevent soggy muffins. Grate the carrots and finely chop the green onions or chives, setting all aside ready to mix.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and pepper to evenly distribute the leavening agents and seasoning for perfect rising and flavor.
- Combine wet ingredients: In a separate bowl, whisk the eggs, milk (or buttermilk), and olive oil (or melted butter) until the mixture is smooth, adding moisture and richness needed for tender muffins.
- Bring it all together: Slowly add the dry ingredients to the wet mixture and gently fold to combine. Then fold in the grated zucchini, carrots, chopped green onions, and shredded cheddar cheese carefully to avoid overmixing, ensuring light and fluffy muffins.
- Bake to perfection: Spoon the batter into a greased or lined muffin tin, filling each about two-thirds full. Bake in a preheated oven at 375°F (190°C) for 18–22 minutes until golden brown on top and a toothpick inserted comes out clean. Remove and let cool slightly before serving.
Notes
- Drain zucchini well to avoid soggy, dense muffins.
- Don’t overmix the batter to keep muffins light and tender.
- Use sharp cheddar for best melt and rich flavor.
- Bring eggs and milk to room temperature for better batter consistency.
- Start checking muffins at 18 minutes depending on your oven to prevent over-baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg