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).
Cheesy Savory Zucchini Muffins are a delicious way to celebrate zucchini. They're pillowy soft, moist, and flavored with garlic butter. Yum! Enjoy them as a low-sugar snack or breakfast on-the-go.
My family loves to eat these muffins warmed up. And, they're even better served with a pat of butter and pinch of flaky salt! In the summer, when zucchini is abundant, I meal prep extra muffins for the freezer. They're always convenient to have on hand.
For more zucchini recipes, check out: Easy Vegan Zucchini Muffins, Zucchini Fritters, Zucchini Noodle Tom Yum Soup, and Zucchini Pappardelle with Roasted Tomatoes.
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Why you'll love this recipe
- Savory and delicious: These zucchini muffins are so yummy! They're cheesy, soft and tender. Scallions and garlic butter add extra savory flavor too.
- Easy (no squeezing zucchini): This one-bowl recipe doesn't call for squeezing the zucchini. It cuts down on prep time and mess.
- Meal prep snack: These savory zucchini muffins make a delicious snack or breakfast on-the-go. Prep a batch for the week ahead!
- Freezer friendly: These muffins freeze well. You can keep them in the freezer for up to 3 months.
Ingredients (and substitutes)
There's just 10 ingredients (plus salt and pepper) for this savory zucchini muffin recipe. Here's what you need:
- Zucchini: Makes these muffins moist and tender. With this recipe, you won't need to squeeze the zucchini after shredding. It saves time and cuts down on dirty dishes.
- Cheddar Cheese: Use a Sharp cheddar (or Aged cheddar) for the best flavor. Cheese develops more complex flavor the longer it ages. You can substitute a Medium cheddar cheese but the flavor will be milder.
- Parmesan: In my recipe tests, the muffins made with Parmesan (in addition to cheddar) tasted better. Parmesan elevates the cheesy, salty flavor. Hard cheeses like Parmesan have a low-moisture content, so they don't melt as easily. But if you finely grate it, it'll mix into the batter more evenly. You can substitute Asiago or another hard Italian-style cheese instead.
- Butter: Adds delicious buttery flavor. And, helps keep the muffin moist. During recipe development, we tested a savory zucchini muffin without butter (or added oil). The muffins without butter/oil didn't stay "fresh" the following day. So, don't skip it!
- Scallions: Adds two flavors in one! The white bottoms add punchy onion flavor—without being as overpowering as raw white onion. Then, the green tops add a milder chive flavor. In a pinch, you could try substituting chives instead of green onions.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
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How to make (step-by-step photos)
This cheesy zucchini muffin recipe comes together in just one bowl. And, because you don't need to squeeze the zucchini, it's surprisingly easy to make. Here's how:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Don't squeeze the zucchini: This recipe was developed for unsqueezed zucchini. This means you can just grate the zucchini, then add it directly to the bowl. There's no need to squeeze the water first! This saves time and reduces dirty dishes. The zucchini will release moisture as the muffins bake. So, expect the batter to be quite thick (stiff) when you mix it together. This is expected.
- For best results, use a kitchen scale: Baking by weight is more accurate than baking by volume. So, if you have a scale, definitely use it! (Refer to "metric" measurements in recipe card for gram equivalents).
- Be careful when measuring flour: It's very easy to add the wrong amount of flour when baking. If you don't have a kitchen scale, use the "Spoon and Level" method. To do this: fluff up the flour in its container, then gently spoon it into a measuring cup until overflowing, then use the back of a knife to level it off. (If you scoop the measuring cup directly into the flour bag, you'll probably add too much.)
- Avoid over mixing: If you stir the batter too much, it can make the muffins tough (not tender). Mix just until all the dry ingredients are incorporated.
- Pro tip for loftier muffins: Start muffins at a higher temperature (425°F)—for 5 minutes—to get them to rise quickly. Then, reduce the oven temperature (350°F) and bake until the muffins are cooked through. This allows the muffins to rise and cook through the middle (without overcooking on the outside). This method works sweet Zucchini Muffins and other quick breads too.
Recipe FAQs
Should the shredded zucchini be squeezed?
No, this recipe was developed to skip the messy step of squeezing zucchini. Just grate the zucchini and add it to the bowl. The muffin batter will be quite thick after mixing. This is on purpose, because the zucchini will release moisture into the batter as it bakes. The result is a moist and soft muffin after baking.
Why bake muffins at two different temperatures?
Muffins rise better when started at a higher temperature (425°F). But then reducing the oven temperature (350°F) ensures the muffins cook through in the middle—without overcooking on the outside.
This is the same technique I shared in my first print cookbook: Evergreen Kitchen. Try it and you'll be converted!
Can I freeze zucchini muffins?
Yes, you can freeze these Savory Zucchini Muffins. Let the muffins fully cool after baking. Then, freeze the muffins in a single layer in an airtight freezer bag. The muffins can be frozen for up to 3 months.
Breakfast on-the-go recipes:
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📖 Recipe
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).
Pin Recipe
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
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
Calories: 233kcal | Carbohydrates: 23g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 519mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 419IU | Vitamin C: 4mg | Calcium: 241mg | Iron: 2mg
Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!
Poonam says
The Zucchini and Cheese muffin recipe was excellent.
Just baked a tray
Came out awesome and so moist
Bri Beaudoin says
Hi Poonam! So glad you enjoyed these Savory Zucchini Muffins! Thanks for taking the time to come back and leave a review!
Bob Stout says
I have made these muffins three times and they are delicious and do freeze well as others have said. I have found that the prep time is nowhere near 10 minutes. It takes me almost an hour for the prep between mincing the garlic and scallions, grating the zucchini and the two cheeses and my baking time is about 45 minutes. The tops of the muffins never brown but the toothpick comes out clean after 35 to 40 minutes. My only explanation for this is that the zucchini retains so much water that the baking time is longer and browning doesn't occur. However, these are great muffins. I plan on keeping some of these in the freezer to serve with Thanksgiving dinner.
Bri Beaudoin says
Hi Bob! Glad to hear you're enjoying these muffins! Thank you so much for sharing your detailed notes - much appreciated.
The muffins should be golden on top (but not that brown) once baked. So if people's muffins aren't getting as golden on top as the ones in the photo (which were baked exactly to the recipe), I'd recommend checking that the baking rack is positioned in the middle of the oven (not the bottom-third) and that they start with the higher oven temp as directed.
Sounds like, for you, they're still delicious. Happy to hear you've made them three times already! Hope they're a hit with your Thanksgiving table. Happy holidays!
Gretchen Gebhard says
I like these savory muffins. Having no scallions I put in a diced Hungarian hot(not super hot) pepper. I think I will try adding sundried tomatoes as well. Just for an flavour. Other Than that I followed the recipe as written. I can see trying other things, trying to stay away from meat, and not wanting to add something that would make it richer.
Bri Beaudoin says
Hi Gretchen - So glad you liked these zucchini muffins. Thank you for sharing your substitution notes. Would love to hear what you try mixing in next!
Laurie N says
This is a super easy, yummy recipe. I didn't have any zucchini so I used chopped fresh spinach. They were delicious. The perfect side to a chicken ranch salad.
Bri Beaudoin says
Hi Laurie - Glad you enjoyed these muffins, even with the substitutions. I haven't tested this method myself, but thank you for sharing your experience. Have a lovely rest of your week!
Heather says
This is delicious made it several times and many requests for recipe
Bri Beaudoin says
Hi Heather! Yay, that makes me so happy to hear you've been enjoying + sharing this savory zucchini muffins recipe. I appreciate you taking the time to come back and leave a review. Thank you!
Louise Tailleur says
These are delicious. I’ll film and tag you on Instagram.
Bri Beaudoin says
Hi Louise! Yay, happy to hear you made these. I'll keep an eye out for your video - that's so lovely you plan to film it!
Shirley says
These muffins are really easy to make and are moist and delicious. Had them with roast beef for dinner and ate them the next day for breakfast. Great way to use all the zucchini in my garden! I substituted leeks for scallions. I also used homemade herbed salt, adding the flavour of rosemary, sage, thyme and parsley. Highly recommend.
Bri Beaudoin says
Hi Shirley - Happy to hear you enjoyed these savory zucchini muffins! I agree, they're great at any time of day. If you have extra zucchini to use up, these muffins freeze quite well too. Thank you for sharing your experiences with substituting in leeks (instead of scallions). Your homemade herbed salt sounds fabulous! Have a great rest of your week.
laurelp52 says
I made these muffins today and they are delicious! Recipe is easy to follow. I cubed my cheddar cheese instead of shredding it the chef at Recipetin eats Nagi Maeshi does that. ALSO, I used my Jumbo Muffin pans and filled the cups to the brim and got 8 muffins. They did not rise very much, which surprised me. I will definitely be making this recipe again. Our garden zucchini is prolific. Also I shred the zucchini and place 2 cups in a sandwich baggie. I usually get about 8 cups of shredded zucchini and put the four baggies (flattened) into a gallon freezer bag.
Bri Beaudoin says
Hi Laurel!
Glad to hear you enjoyed these savory zucchini muffins and found the recipe easy to follow. That always makes me so happy to hear! Thanks for sharing your experience with cubing the cheddar cheese and freezing shredded zucchini. I also love to freeze bags flat, as it's efficient for freezer space and defrosts quickly. I like to lay the bags flat on a baking sheet in the freezer, so they don't get indented from the shelves...and then just remove the sheet once they're frozen. (You probably already do this, but mentioning it here for other readers!).
If you give this recipe a try with regular sized muffins (vs. Jumbo), I'd be curious to know if you get more rise next time. They should rise up to match the recipe photos. In my many recipe tests, I found that the method written (425F to start, then reducing down to 350F after 5 minutes) helps encourage the muffin tops to rise by exposing them to a higher temp to start. If the muffins are jumbo (vs. regular sized), it might not be getting hot enough to dome up the same way in the initial 5 minutes, since there is more batter in each tin. Just a hunch. Glad they were delicious anyways!
Shirley Forrester says
I made this recipe this morning, it is easy to prepare,, instructions very clear and bake. They are delicious, i have had zucchini prepared a variety of ways but never eaten Savory Zucchini muffins. Will absolutely make them again
Bri Beaudoin says
Hi Shirley! Yay, I'm so glad to hear you made these savory zucchini muffins - and that you'll be making them again! Hope you have a great rest of your week. Thanks for writing in!
Julie R. says
Love these muffins! They have become a summer staple for me. They freeze well & are popular with everyone who tries them. Super easy to make as well!
Bri Beaudoin says
Hi Julie - Glad to hear these zucchini muffins have been a hit with you and your friends/family this summer! I love to freeze them too. Thanks for taking the time to come back and leave a review!
Brenda Barrick says
I loved this recipe! I especially liked how it was explained that the muffins would stick with ordinary paper cups and the options that were suggested. I added some caramelized onions, corn and umami seasoning. This one is a keeper!
Bri Beaudoin says
Hi Brenda! Yay, I'm happy you enjoyed these savory zucchini muffins! Thanks for sharing your experience adding in caramelized onions, corn, and umami seasoning. Sounds like a delicious combo!
Liza says
Excellent and easy recipe, and so delicious! It turned out just as I was hoping and the instructions were very clear. I'll be making this again and again 🙂
Bri Beaudoin says
Hi Liza! Yay, I'm so happy to hear you enjoyed these savory zucchini muffins! I spend a lot of effort trying to make my recipe instructions as clear as possible, so I'm thrilled you noticed:) Have a great rest of your week!
Julie says
these are so good! The first batch was eaten before I could freeze some! Recipe directions are so easy to follow, love all the tips.
Bri Beaudoin says
Hi Julie! So glad you enjoyed these muffins - and that you found it easy to make! It's always a good sign if you don't have any left for freezing:) Thanks for taking the time to come back and leave a review!
Audrey says
Great recipe - I don’t bake but I’ve made these a few times now and a tasty snack that’s easy to make. They freeze and really well and fantastic heated up in the microwave. I tend to up the garlic a bit to keep it from tasting the egg too much and love it with garden chives.
Bri Beaudoin says
Hi Audrey! I'm thrilled you're loving these zucchini muffins. Thanks for sharing your notes about the garlic and chives! Hope you have a great rest of your week.
Sarah K says
Loved these! I used salted butter because that's all I had. My family devoured them but I managed to tuck a few in the freezer (chef's treat).
Bri Beaudoin says
Hi Sarah! So glad you enjoyed these! Thanks for taking the time to leave a review