Savory Zucchini Muffins (One Bowl)

4.88 from 16 votes

Savory Zucchini Muffins (One Bowl)

Cheesy Savory Zucchini Muffins make a delicious snack or breakfast. Flavored with cheddar cheese, Parmesan, scallions, garlic, and butter. One bowl and 35 minutes to make. With this easy recipe, you don't even need to squeeze the zucchini! Meal prep friendly, freezable, and great for the whole family. (Vegetarian).

Prep Time10

Cook Time25

Total Time35

Servings:

Author: Bri Beaudoin

Ingredients

¼ cup butter (see note 1)
2 cloves minced garlic
2 large eggs (room temperature, see note 2)
¾ cup milk (room temperature, see note 2)
1 teaspoon fine sea salt
½ teaspoon black pepper
2 cups shredded zucchini (not squeezed, see note 3)
2 minced scallions
2½ cups all purpose flour
1 tablespoon baking powder
1¾ cup shredded aged cheddar cheese (see note 4)
¼ cup grated Parmesan cheese

US Customary - Metric

Instructions

Preheat: Preheat oven to 425°F (220°C). Line a muffin pan with non-stick baking cups (see note 5) or lightly spray the pan with oil.
Melt butter: Add ¼ cup butter and 2 cloves minced garlic to a large heat safe bowl. Microwave in 20 second intervals (on low power), stirring in between, until butter is melted.
Wet ingredients: To the bowl of melted butter, add 2 large eggs, ¾ cup milk, 1 teaspoon fine sea salt, and ½ teaspoon black pepper. Whisk until smooth. Add 2 cups shredded zucchini (see note 2) and 2 minced scallions, stir until evenly combined.
Dry ingredients: Scatter 2½ cups all purpose flour and 1 tablespoon baking powder into the bowl. Stir until the flour is halfway incorporated. Scatter in 1¾ cup shredded aged cheddar cheese and ¼ cup grated Parmesan cheese. Stir just until flour is incorporated to avoid over mixing. (Batter will be quite stiff because zucchini will release moisture as it bakes).
Bake: Divide batter into 12 lined muffin cups (about ¼ cup in each; you can pile batter high since it's stiff). Bake for 5 minutes at 425℉ (220℃). Then, keep the muffins in the oven and reduce the heat to 350℉ (177℃). Bake until a toothpick inserted into the middle of the muffin comes out clean and the tops are golden, about another 20 minutes. (Total baking time will be about 25 minutes). Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Butter: You can use salted or unsalted butter.
Room temperature: If the eggs and milk are cold, it'll cause the melted butter to harden. You can leave eggs and milk on the counter until room temp. To quickly bring eggs to room temp: submerge in warm water for 5 to 10 minutes. To quickly bring milk to room temp: gently warm in the microwave on low power in 10 second intervals.
Zucchini: Shred the zucchini with the skin-on. Once the zucchini is shredded, add it directly to the bowl—don't squeeze the moisture out of the zucchini.
Cheddar Cheese: For the best flavor use an "aged" or "mature" cheddar cheese. While you can substitute "medium" cheddar instead, the flavor will be milder.
Baking cups: Not all baking cups (muffin liners) are non-stick. I recommend parchment muffin liners rather than regular paper liners. Regular paper liners have a tendency to stick to these muffins, especially when still warm. You can make your own by cutting parchment paper into squares and pressing them into the tin (make sure the parchment goes up the sides).
Storage Tips: Muffins are best enjoyed within 3 days. Store in an airtight container. Can be frozen for up to 3 months. Allow muffins to fully cool before freezing, then store in an airtight freezer bag.

Nutrition