Name: Cheddar Zucchini Vegetable Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium zucchinis (about 2 cups grated); 2 large eggs; 1/3 cup oil; 1/2 cup milk; 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1/2 tsp black pepper; 1 cup shredded cheddar cheese; Optional: 1/2 cup grated carrot or 1/3 cup diced bell pepper; Optional: 1 tbsp Dijon mustard

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I make these Cheddar Zucchini Vegetable Muffins all summer long — they’re a savory, cheesy way to sneak veggies into lunches and snacks. They stay moist, freeze well, and the grated zucchini keeps the crumb tender without tasting “vegetable-y.” If you like similar savory bakes, check out this Cheddar Zucchini Vegetable Muffins page I referenced while refining my method.

Why Make This Recipe

They taste great warm or cold: sharp cheddar and a little onion give savory depth that kids and adults both enjoy.
Veggie boost: shredded zucchini (and often carrot or bell pepper) adds moisture, fiber, and vitamins without overpowering flavor.
Convenient and portable: muffins bake in 20–25 minutes and travel well for lunchboxes or picnics.
Make-ahead friendly: these freeze and reheat cleanly, so you can batch-bake on a weekend and have snacks all week.
Personal insight: I love this recipe because it’s forgiving — once you learn to drain zucchini properly, the results are consistently tender and not soggy. Also try a texture twist I tested on a baked zucchini and cheese variant for party trays.

Recipe Overview

Prep time: 15 minutes (plus 10–15 minutes to drain zucchini)
Cook time: 18–22 minutes at 375°F (190°C) for standard muffins
Total time: about 45 minutes including cooling
Servings: 12 standard muffins (or 24 mini muffins)
Difficulty: Easy — basic grating, mixing, and folding techniques
Method: Dry and wet ingredients are mixed separately, combined gently, then scooped into a greased or lined muffin tin and baked until golden and set.

My Experience Making This Recipe

I tested this batch-style, adjusting moisture control and cheese ratio over several runs. Early versions were too wet in the center; I learned to finely grate zucchini, salt briefly, and squeeze excess liquid for a consistent crumb. Using a mix of grated sharp cheddar and a milder melting cheese gave the best flavor and texture balance.

How to Make Cheddar Zucchini Vegetable Muffins

Start by shredding 2 medium zucchinis (about 2 cups grated) and lightly salting them, then let sit 10 minutes and squeeze out excess moisture in a clean kitchen towel or fine mesh sieve. Whisk the wet ingredients — 2 large eggs, 1/3 cup oil, and 1/2 cup milk — in one bowl; in another bowl combine 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1/2 tsp black pepper. Fold the drained zucchini, 1 cup shredded cheddar, and any extra vegetables (like 1/2 cup grated carrot or 1/3 cup diced bell pepper) into the wet mix, then fold the dry ingredients in until just combined. Scoop into a prepared 12-cup muffin tin and bake at 375°F (190°C) for 18–22 minutes, or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing.

I also kept notes from a variation I liked — adding 1 tbsp Dijon mustard for depth — which you can compare to a different loaf-style recipe I referenced here when considering texture differences.

Expert Tips for Success

Drain zucchini well: salt shredded zucchini, let sit 10 minutes, then press in a towel — excess water ruins the crumb and causes soggy centers.
Don’t overmix: fold until the dry streaks disappear. Overworking develops gluten and yields dense muffins.
Grate cheese fresh: pre-shredded cheese has anti-caking agents that can affect melting and moisture; grate a block of cheddar with a box grater or microplane.
Use room-temperature eggs and liquids: they emulsify more easily and give a uniform batter. If using convection, reduce oven temp by 25°F (about 15°C).
Equipment note: a standard 12-cup nonstick muffin tin or silicone liners work best; an ice cream scoop yields even muffins and consistent bake times.

How to Serve Cheddar Zucchini Vegetable Muffins

For breakfast, split and spread with softened cream cheese or herb butter and a handful of arugula. Also see a sweeter muffin contrast like my Apple Cinnamon Streusel Muffins for a brunch spread.
Make them a side for soup or chili — they soak up brothy flavors nicely and add texture to a bowl.
Serve warm at parties: garnish with chives and a small dollop of sour cream or Greek yogurt to highlight the cheddar.
Pack them for lunchboxes with a crisp salad and fruit for a balanced meal on the go.

Storage and Reheating Guide

Room temp: store cooled muffins in an airtight container at room temperature for up to 2 days. Place a paper towel in the container to absorb extra moisture.
Refrigerator: keep in an airtight container up to 4 days. Reheat gently to avoid drying out.
Freezing: wrap muffins individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temp or overnight in the fridge.
Reheating: microwave a thawed muffin for 20–30 seconds, or reheat in a 325°F (160°C) oven for 8–10 minutes to restore a crisp top. For frozen muffins, bake at 350°F (175°C) for 12–15 minutes.

Recipe Variations

Gluten-free: swap 1:1 in flour with a gluten-free baking blend that contains xanthan gum; expect a slightly crumblier texture.
Dairy-free: replace cheddar with a dairy-free melting cheese and use plant milk; increase salt slightly to compensate for reduced dairy savoriness.
Egg-free: use a commercial egg replacer or 1/4 cup unsweetened applesauce + 1 tbsp ground flaxseed mixed with 3 tbsp water per egg; texture will be denser.
Flavor twists: add 1 tsp smoked paprika and 1/2 tsp cumin for a smoky profile, or fold in 1/4 cup chopped sun-dried tomatoes and basil for Italian-style muffins. For a lean protein boost, stir in 1/2 cup cooked, crumbled bacon or diced ham.

Nutritional Highlights

Veggie-forward: zucchini contributes fiber, potassium, and vitamin C with relatively few calories.
Protein and calcium: cheddar adds protein and calcium but increases saturated fat — use reduced-fat cheddar if desired.
Allergen info: this recipe contains wheat (gluten), dairy, and eggs; see the variations above for gluten-free or dairy-free adaptations. Portion guidance: one standard muffin is a reasonable snack portion (roughly 150–220 kcal depending on cheese and oil).

Troubleshooting Common Issues

Soggy centers: likely from underbaking or too-wet zucchini — bake until a toothpick comes out clean and make sure to squeeze out zucchini liquid. If the top browns but the center is wet, lower oven temp to 350°F and bake another 5–8 minutes.
Dense muffins: overmixing or too much liquid can compress the crumb. Mix until combined and consider increasing the baking powder by 1/4 tsp if your rise is weak.
Burnt edges with raw centers: your oven may have hot spots or be too hot. Use an oven thermometer to verify temperature and rotate the pan halfway through baking.

Frequently Asked Questions

Q: Can I use frozen grated zucchini?
A: Yes, but thaw and drain it thoroughly. Press in a towel and measure after draining; frozen zucchini often holds more water, so squeeze out extra moisture to avoid soggy muffins.

Q: Can I make the batter ahead and refrigerate overnight?
A: You can refrigerate batter up to 24 hours in a covered bowl, but expect slightly less oven spring because baking powder starts reacting once wet. Add a pinch more baking powder if you refrigerate longer than a few hours.

Q: What’s the best way to shred zucchini quickly?
A: Use the large side of a box grater or a food processor’s shredding disc for speed. For a finer, more uniform texture that blends into the batter evenly, use the medium grating side.

Q: Can I make mini muffins, and how does baking time change?
A: Yes — use a mini muffin pan and reduce baking time to about 10–14 minutes at 375°F (190°C). Check at 10 minutes since smaller muffins bake much faster.

Conclusion

If you want another simple, one-bowl zucchini muffin approach to compare techniques and flavor profiles, try this Savory Zucchini Muffins (One Bowl) – Evergreen Kitchen for inspiration and variations.

Cheddar Zucchini Vegetable Muffins