Name: Zucchini Cheese Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried Italian seasoning or dried oregano; 2 large eggs, room temperature; 1 cup whole milk or 2 percent milk; 1/3 cup neutral oil such as avocado or canola oil; 2 tablespoons plain Greek yogurt or sour cream; 1 teaspoon Dijon mustard; 1 1/2 cups grated zucchini, lightly packed; 1 1/2 cups shredded sharp cheddar cheese, divided; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh chives or green onions; 2 tablespoons finely chopped fresh parsley; 1 small jalapeño, seeded and minced

Zucchini Cheese Muffins Recipe tastes savory, cheesy, and tender with little pops of fresh zucchini in every bite. It works perfectly for busy families, meal prep fans, or anyone who wants a quick breakfast or snack in about 35 minutes total. I tested this version in my tiny apartment kitchen while my kids circled the oven like sharks, so you know it passes the real-life test.

Why Choose This Zucchini Cheese Muffins Recipe

This Zucchini Cheese Muffins Recipe gives you a soft, moist muffin with a golden, cheesy top and a hint of garlic. It feels like a biscuit and a muffin had a very tasty baby.

You mix everything in one bowl, so cleanup stays easy. The batter uses simple pantry ingredients, shredded zucchini, and your favorite cheese, so you can pull it together on a weeknight without stress.

“These Zucchini Cheese Muffins disappeared from the cooling rack in 10 minutes flat, and my family asked for a double batch next time. ★★★★★”

Ingredients You Need

Dry ingredients

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning or dried oregano

You can swap half the all purpose flour with white whole wheat flour if you want more fiber. I prefer King Arthur or Bob’s Red Mill for consistent texture.

Wet ingredients

2 large eggs, room temperature
1 cup whole milk or 2 percent milk
1/3 cup neutral oil such as avocado or canola oil
2 tablespoons plain Greek yogurt or sour cream
1 teaspoon Dijon mustard (optional, for flavor depth)

Greek yogurt keeps the crumb tender and adds a little protein. You can use full fat or low fat yogurt without any problem.

Zucchini and cheese

1 1/2 cups grated zucchini, lightly packed (about 1 medium zucchini)
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan cheese

I like sharp cheddar because it stands up to the zucchini flavor. Pre shredded cheese works, but freshly shredded cheese melts smoother and tastes richer.

Optional mix ins

2 tablespoons chopped fresh chives or green onions
2 tablespoons finely chopped fresh parsley
1 small jalapeño, seeded and minced, for a mild kick

You can skip the herbs if your fridge looks empty. The muffins still taste cheesy and satisfying.

Equipment

Standard 12 cup muffin pan
Paper liners or nonstick spray
Large mixing bowl
Medium bowl
Whisk
Silicone spatula or wooden spoon
Box grater or food processor with shredding disc
Clean kitchen towel for squeezing zucchini

Quick Tips & substitutions

Squeeze the zucchini very well so the batter does not turn soggy.
Pack the grated zucchini lightly in the measuring cup, not tight.
Use room temperature eggs and milk so the batter mixes smoothly.
Swap cheddar with pepper jack, Colby Jack, or a mix of cheddar and mozzarella.
Use gluten free all purpose baking blend in place of regular flour if you need a gluten free version.
Replace Greek yogurt with sour cream or plain regular yogurt if that is what you have.
Use olive oil instead of neutral oil if you enjoy a slightly stronger flavor.
Add a pinch of red pepper flakes if you like a little heat.
Skip the Parmesan if you do not have it and add 1/4 cup more cheddar.
Line the muffin pan or grease it well so the muffins release easily.

How to Make Zucchini Cheese Muffins Recipe

Step 1: Prep the pan and oven

Preheat your oven to 375°F. Line a 12 cup muffin pan with paper liners or grease each cup with oil or nonstick spray. Set the pan aside while you mix the batter.

Step 2: Grate and drain the zucchini

Wash and dry the zucchini, then trim the ends. Grate it on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel, wrap it up, and squeeze firmly over the sink until you remove most of the liquid.

Fluff the drained zucchini with your fingers so it does not clump. Measure 1 1/2 cups of the squeezed zucchini. Set it aside.

Step 3: Mix the dry ingredients

In a large bowl, add the flour, baking powder, baking soda, salt, garlic powder, onion powder, and Italian seasoning. Whisk until everything looks evenly combined. This step spreads the leavening and seasonings so the muffins rise evenly and taste balanced.

Step 4: Mix the wet ingredients

In a medium bowl, whisk the eggs until smooth. Add the milk, oil, Greek yogurt, and Dijon mustard. Whisk until the mixture looks creamy and fully combined.

Step 5: Combine wet and dry

Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until you see only a few streaks of flour. The batter should look thick and slightly lumpy, not smooth like cake batter.

Step 6: Fold in zucchini and cheese

Add the drained zucchini, 1 1/4 cups of the shredded cheddar, the Parmesan, and any herbs or jalapeño you use. Fold everything together until the zucchini and cheese spread evenly through the batter. Do not overmix, or the muffins can turn tough.

Step 7: Fill the muffin pan

Use a scoop or large spoon to divide the batter among the 12 muffin cups. Fill each cup almost to the top for tall muffins. Sprinkle the remaining 1/4 cup cheddar on top of each muffin for a cheesy crust.

Step 8: Bake

Place the muffin pan on the middle rack of the oven. Bake 18 to 22 minutes, until the tops look golden and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs. Rotate the pan once during baking if your oven heats unevenly.

Step 9: Cool and serve

Remove the pan from the oven and set it on a wire rack. Let the muffins cool in the pan for 5 minutes so they set. Transfer the muffins to the rack and cool another 10 minutes, or serve them warm while the cheese still feels melty.

Recipe Variations

Gluten free: Use a 1 to 1 gluten free baking flour and add 1 extra tablespoon Greek yogurt if the batter looks dry.
Vegan: Use flax eggs, plant based milk, vegan shredded cheese, and vegan yogurt or mayo in place of Greek yogurt.
Low carb: Swap half the flour with fine almond flour and reduce the milk slightly until the batter looks thick but scoopable.
Extra protein: Add 1/2 cup finely diced cooked ham or turkey sausage to the batter.
Spicy: Use pepper jack cheese and add minced jalapeño plus a pinch of red pepper flakes.
Herb packed: Stir in a mix of chopped parsley, basil, and chives for a fresher flavor.
Kid friendly: Skip the herbs and spices, use mild cheddar, and bake in mini muffin tins for lunchboxes.

Ways to Serve Zucchini Cheese Muffins Recipe

Serve warm with a pat of butter and a side of scrambled eggs for breakfast.
Pack in lunchboxes with carrot sticks, cucumber slices, and hummus.
Pair with tomato soup or vegetable soup for a cozy dinner.
Offer as a snack with apple slices and a little peanut butter on the side.
Serve at brunch with a big fruit salad and yogurt.

Storage Options

Let the Zucchini Cheese Muffins cool completely before you store them. Keep them in an airtight container at room temperature for up to 2 days. Move them to the fridge after that and keep them for another 3 days. Reheat in the microwave for 15 to 20 seconds or in a 325°F oven for 5 to 7 minutes so the cheese softens and the muffins taste fresh again.