Zucchini cheese muffins are soft, savory, and full of flavor. They are the perfect snack, breakfast, or lunchbox treat. These muffins are made with grated zucchini, which keeps them moist and soft, and filled with melty cheese that adds a rich taste.
It’s a great way to use fresh zucchini and sneak some vegetables into your meal. They are easy to prepare with simple ingredients you probably already have at home. Whether you want a quick snack or a healthy breakfast option, these muffins are a tasty and satisfying choice that everyone will enjoy.
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Why This Recipe Works
This recipe works because it combines simple, fresh ingredients to make soft and cheesy muffins. The grated zucchini keeps the muffins moist without making them soggy, while the cheese adds a delicious savoryflavor. A little butter and milk make the texture light and fluffy. Plus, it’s an easy one-bowl recipe that takes only a few minutes to prepare.
You should make this recipe because it’s healthy, tasty, and kid-friendly. These muffins are a fun way to add vegetables to your diet without even noticing. You can enjoy them warm with butter, serve them with soup, or pack them in lunchboxes. They store well and can be reheated quickly for a snack anytime!
Ingredients
Zucchini – Adds moisture and softness to the muffins. You can use grated carrots instead if needed.
Cheddar Cheese – Gives a cheesy, savory taste. You can also use mozzarella or Parmesan.
All-Purpose Flour – The base of the muffin batter. You can use whole wheat flour for a healthier option.
Eggs – Helps bind the ingredients and gives structure. You can use flax eggs (1 tablespoon flaxseed + 3 tablespoon water) as a substitute.
Milk – Makes the batter smooth and soft. You can use any plant-based milk as well.
Tips
- Squeeze out extra water from grated zucchini so the muffins are not soggy.
- Don’t overmix the batter to keep the muffins soft.
- Add herbs like parsley, basil, or oregano for more flavor.
- Use silicone muffin cups or grease the tray well to prevent sticking.
- Store leftovers in an airtight container and reheat before serving.
How to Serve
Zucchini cheese muffins are savory, soft, and perfect for breakfast, snacks, or even lunchboxes. They are a great way to sneak vegetables into a tasty treat that both kids and adults will enjoy. These muffins are filling, flavorful, and easy to carry on the go.
- With Soup – Serve warm muffins with a bowl of tomato or vegetable soup.
- As a Snack – Enjoy them plain or with a little butter spread on top.
- With Salad – Pair with a fresh green salad for a light, healthy meal.
Similar Recipes
Zucchini Cheese Muffins
Ingredients
- 1 cup grated zucchini
- 1 cup shredded cheddar cheese
- 1 ½ cups all-purpose flour
- 2 eggs
- ½ cup milk
- 2 tablespoons melted butter or oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried herbs optional
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tray or line with paper cups.
- Grate the zucchini and squeeze out extra water using a clean cloth.
- In a large bowl, whisk together flour, baking powder, salt, pepper, and herbs.
- In another bowl, beat the eggs, milk, and melted butter.
- Add the wet ingredients to the dry ingredients and mix gently.
- Fold in grated zucchini and shredded cheese.
- Spoon the batter evenly into the muffin tray.
- Bake for 18-20 minutes or until golden and a toothpick comes out clean.
- Let cool slightly and serve warm.
Nutrition
Notes
• Don’t overmix the batter to keep the muffins soft.
• Add herbs like parsley, basil, or oregano for more flavor.
• Use silicone muffin cups or grease the tray well to prevent sticking.
• Store leftovers in an airtight container and reheat before serving.
They are the perfect snack, breakfast, or lunchbox treat.