Go Back
- 2 medium zucchinis, grated - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon garlic powder - 1/4 teaspoon black pepper - 1/2 cup shredded cheddar cheese - 1/4 cup grated Parmesan cheese - 2 large eggs - 1/4 cup milk - 1/4 cup olive oil - 1 tablespoon fresh parsley, chopped (optional) Gather these ingredients before you start. The zucchinis give the muffins moisture and a nice texture. Using fresh zucchini makes a big difference. Grating them is simple and fun. You will also need flour, baking powder, and baking soda for the right rise. Add salt, garlic powder, and black pepper for flavor. Cheddar and Parmesan cheese create a rich taste. Eggs bind everything together, while milk adds creaminess. Olive oil keeps the muffins moist. If you want a fresh touch, add parsley on top. You can find the full recipe to guide you through the steps to bake these tasty muffins. 1. Preheat your oven to 350°F (175°C). This helps the muffins bake evenly. 2. Line a muffin tin with paper liners or spray it with cooking spray. This keeps muffins from sticking. 3. Grate 2 medium zucchinis. Sprinkle them with a pinch of salt. 4. Let the zucchini sit for about 10 minutes. This helps it release moisture. 5. After 10 minutes, squeeze the zucchini in a clean cloth. Remove as much liquid as you can. 1. In a large bowl, mix the dry ingredients. Combine the flour, baking powder, baking soda, salt, garlic powder, and black pepper. 2. In another bowl, whisk together the wet ingredients. Beat 2 large eggs, then stir in 1/4 cup of milk and 1/4 cup of olive oil. 3. Add 1/2 cup of shredded cheddar and 1/4 cup of grated Parmesan to the wet mixture. Mix well. 4. Fold the drained zucchini into the wet mixture. Make sure it’s evenly mixed. 1. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Avoid over-mixing for fluffy muffins. 2. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. 3. Bake in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick; it should come out clean. 4. Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes. 5. Transfer the muffins to a wire rack to cool completely. Optionally, garnish with fresh parsley for a nice touch. For a full recipe, refer to the details above. To make your cheesy zucchini muffins fluffy, avoid over-mixing the batter. When you mix too much, the muffins can turn out dense. Mix just until you see no dry flour. This keeps the muffins light and airy. Squeezing the zucchini is very important. After grating the zucchini, sprinkle a pinch of salt on it. Let it sit for about 10 minutes. This step helps draw out extra moisture. Then, use a clean cloth to squeeze out any remaining liquid. If you skip this step, your muffins may end up soggy. These muffins are great served warm. They taste even better with a dollop of sour cream or your favorite dip. For a fun touch, sprinkle some extra cheese on top right before serving. Presentation matters! A little fresh parsley adds nice color and freshness. You can also place the muffins on a nice plate to show them off. One common mistake is not measuring ingredients correctly. Make sure to use standard measuring cups and spoons. This helps keep your muffins consistent every time you bake. Another mistake is skipping the resting time for the zucchini. This step is key to getting rid of moisture. If you don’t rest the zucchini, it can make your muffins too wet. Following these tips will help you bake the best cheesy zucchini muffins! For the complete recipe, check out the Full Recipe. {{image_2}} You can make this recipe work for your needs. If you want gluten-free muffins, swap all-purpose flour for a gluten-free blend. Many blends work well in baking. Ensure it has a good mix of ingredients for best results. For cheese options, feel free to experiment! Swap cheddar for mozzarella or feta. Each type will change the taste and texture. Use your favorite cheese to make these muffins your own. Adding fresh herbs can elevate the taste. Try mixing in basil or thyme for a fresh twist. These herbs pair well with zucchini and cheese. You can also add optional ingredients for extra flavor. Chopped olives or sun-dried tomatoes add a savory kick. Get creative and mix in what you love. Consider the size of the muffins. Mini muffins are great for snacks or parties. They bake faster and are fun to eat. Regular-sized muffins are perfect for breakfast or brunch. If you want to make muffin tops, simply fill the muffin tin less. This way, the tops rise beautifully. Watch them closely to avoid over-baking. Enjoy a fun twist on a classic! For the full recipe, check out the earlier sections. Store your cheesy zucchini muffins in an airtight container. You can keep them at room temperature for about two days. If you want them fresh longer, refrigerate them. They will stay good in the fridge for up to a week. Make sure to let them cool completely before storing. To freeze muffins, wrap each one in plastic wrap. Place them in a freezer bag or container. They can last up to three months in the freezer. When you’re ready to eat, remove the wrap and place them on a plate. You can reheat muffins in two ways. The oven keeps them soft. Preheat the oven to 350°F (175°C) and warm them for about 10-15 minutes. The microwave is quicker. Heat them for about 30 seconds. Check to see if they are warm enough, then enjoy! Yes, you can use frozen zucchini. Frozen zucchini is handy when fresh zucchini is not available. However, it does have some downsides. Frozen zucchini often has more water, so you need to squeeze out the extra moisture. This step is key to keep your muffins from getting too soggy. On the plus side, frozen zucchini is ready to use and can save prep time. If your muffins turn out dry, don’t worry! You can fix this. One way is to add more moisture. Try adding an extra egg or a splash of milk. You can also mix in some applesauce or yogurt for extra softness. Another tip is to avoid over-baking them. Always check for doneness a few minutes early to keep them moist and fluffy. You can tell muffins are done in a few ways. Look for a golden brown top and firm edges. The muffins should spring back when lightly touched. For the toothpick test, insert a toothpick into the center. If it comes out clean or with a few crumbs, your muffins are ready. This simple test helps ensure they are perfectly baked. In this post, we explored a tasty zucchini muffin recipe. We listed all the ingredients and shared simple steps for making them. I offered tips for texture, serving suggestions, and common mistakes to avoid. You learned about variations and how to store your muffins. These muffins are easy to make and great for any meal. With a few tweaks, you can create your own version. Enjoy your baking adventure!

Cheesy Zucchini Muffins

Indulge in the deliciousness of Cheesy Zucchini Muffins! Perfect for a quick snack or a savory breakfast, these muffins are packed with flavor and nutritious ingredients. Discover how to create these fluffy treats with just a few simple steps, utilizing fresh zucchinis and melted cheese. Click through to explore the full recipe and elevate your baking game with this crowd-pleaser that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, grated

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

2 large eggs

1/4 cup milk

1/4 cup olive oil

1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with cooking spray.

    In a large bowl, combine the grated zucchini with a pinch of salt and let it sit for about 10 minutes. This allows the zucchini to release excess moisture. Afterward, squeeze the zucchini in a clean cloth to remove any remaining liquid.

      In a separate bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper until well combined.

        In another bowl, beat the eggs and then stir in the milk and olive oil until smooth.

          Add the shredded cheddar and grated Parmesan to the wet ingredients and mix well. Then, fold in the drained zucchini until evenly mixed.

            Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Don’t over-mix; we want the muffins to be fluffy!

              Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

                Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                  Once baked, remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                    Optionally, garnish with fresh parsley for a pop of color before serving.

                      Prep Time: 15 min | Total Time: 40 min | Servings: 12 muffins

                        - Presentation Tips: Serve warm, and if desired, sprinkle some extra cheese on top for a cheesy finish. These muffins pair well with a dollop of sour cream or a side of your favorite dipping sauce!