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30 Minute Cheesy Zucchini Muffins Recipe

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Enjoy these moist and flavorful 30 Minute Cheesy Zucchini Muffins—a savory, quick-bake treat packed with shredded zucchini and cheese. Perfect as a snack, side, or savory breakfast, these muffins are easy to whip up in just half an hour.

Ingredients

Scale

  • 1 ½ cups grated zucchini (excess water squeezed out)

  • 1 cup shredded cheddar cheese

  • 1 ½ cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tsp garlic powder (optional)

  • 2 eggs

  • ⅓ cup milk

  • ¼ cup olive oil

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.

  3. In another bowl, whisk eggs, milk, and olive oil until combined.

  4. Stir in zucchini and cheddar cheese.

  5. Combine wet ingredients with dry, mixing until just combined—do not overmix.

  6. Divide the batter evenly into the muffin cups.

  7. Bake for 18–22 minutes or until golden and a toothpick comes out clean.

  8. Let cool slightly before serving.

Notes

  • Use a clean towel or cheesecloth to squeeze out as much moisture as possible from the zucchini.

  • You can add chopped herbs or substitute a portion of the flour with whole wheat flour for added nutrition.

  • These muffins freeze well and can be reheated in the microwave or oven.

Nutrition

Find it online: https://emiliarecipes.com/30-minute-cheesy-zucchini-muffins-recipe/