Name: Cheddar Zucchini Vegetable Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium zucchini (about 1 to 1¼ cups grated); 2 eggs; ⅓ cup vegetable oil (or melted butter); ½ cup milk or buttermilk; 1 cup grated sharp cheddar cheese; ¼ cup finely grated carrot (optional); 2 tablespoons chopped onion (optional); 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; ½ teaspoon black pepper

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I’ve always loved a savory muffin that doubles as a quick snack or a lunchbox addition. These Cheddar Zucchini Vegetable Muffins are moist, cheesy, and savory with tender crumbs studded with grated zucchini and a touch of carrot and onion. I’ve tested this batter several times to balance moisture and structure for reliably fluffy muffins.

Why Make This Recipe

Fast and versatile: they take about 35–40 minutes total and are great for breakfasts, snacks, or picnics.
Vegetables hidden in plain sight: zucchini (and optional carrot or bell pepper) add fiber and extra nutrients without changing flavor much.
Crowd-pleasing cheesy flavor: sharp cheddar gives savory depth; they work warm or room temperature.
Make‑ahead convenience: bake a batch on Sunday and refrigerate or freeze for easy weekday eats.
Personal note: I love making these when zucchini is abundant — they’re the best way to use a glut from the garden. Check out a sweet muffin inspiration like Apple Cinnamon Streusel Muffins if you want a contrast between sweet and savory baking.

Recipe Overview

Prep time: 15 minutes (plus 10 minutes to squeeze zucchini)
Cook time: 20–25 minutes at 375°F (190°C)
Total time: 35–40 minutes
Servings: 12 standard muffins
Difficulty: Easy
Method: Grate and drain vegetables, mix wet ingredients, fold into dry ingredients, divide into a greased or lined 12-cup muffin tin and bake at 375°F (190°C).

My Experience Making This Recipe

When I first tested this recipe, muffins came out too wet until I learned to weigh and squeeze the zucchini. A simple towel-squeeze and slightly higher flour proportion produced consistent domes and a tender crumb. Rotating the pan halfway improved even browning in my oven.

How to Make Cheddar Zucchini Vegetable Muffins

Start by grating 1 medium zucchini (about 1 to 1¼ cups grated) and pressing it in a clean kitchen towel or fine-mesh sieve to remove excess water. Whisk the wet ingredients—2 eggs, ⅓ cup vegetable oil (or melted butter), and ½ cup milk or buttermilk—then stir in 1 cup grated cheddar and the drained zucchini plus ¼ cup finely grated carrot and 2 tablespoons chopped onion if using. Combine 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon black pepper in a bowl, then fold the wet mix into the dry until just combined. Spoon into the muffin tin and bake at 375°F (190°C) for 20–25 minutes until a toothpick comes out clean and tops are golden.

Expert Tips for Success

Drain the zucchini well: squeeze until moisture slows, or weigh 150–200g of squeezed zucchini for consistency. Excess liquid is the number-one culprit for soggy muffins.
Don’t overmix: combine wet and dry until streaks disappear; overmixing develops gluten and yields dense muffins.
Grate the cheddar fresh: pre-shredded cheese is treated with anti-caking agents that can affect melting; a freshly shredded 8 oz (about 2 cups) gives best texture.
Use a 12-cup metal muffin tin for even browning; line with paper cups or grease well with oil/spray.
Oven tip: preheat fully to 375°F (190°C) and bake on the middle rack; rotate once after 12 minutes if your oven has hot spots.

How to Serve Cheddar Zucchini Vegetable Muffins

Serve warm with a smear of softened butter or cream cheese for breakfast.
Pair with a bowl of tomato soup or a green salad for an easy weeknight meal.
Pack them in lunches—cut in half and add sliced turkey for a savory sandwich.
Garnish with a sprinkle of chives or extra grated cheddar for a pretty presentation at brunch.

Storage and Reheating Guide

Room temp: store cooled muffins in an airtight container for up to 2 days.
Refrigerator: keep in a sealed container for 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.
Freezing: cool completely, wrap individually in plastic wrap and place in a freezer bag; freeze up to 3 months. Thaw overnight in the fridge or reheat from frozen in a 350°F oven for 15–18 minutes.
Microwave reheating works for speed (20–30 seconds), but it will soften the crust—use the oven for the best texture.

Recipe Variations

Gluten-free: swap 1:1 with a quality gluten-free flour blend; add 1 extra tablespoon of milk if batter feels thick.
Dairy-free: use plant-based milk and replace cheddar with a dairy-free cheddar-style shreds or add 2 tablespoons nutritional yeast plus extra salt for cheesiness.
Low carb: use almond flour (reduce quantity to about 1½ cups) and add 2–3 tablespoons coconut flour if batter is too loose; expect a denser crumb.
Flavor add-ins: fold in ¼ cup cooked crumbled bacon, 1–2 minced jalapeños for heat, or 2 tablespoons chopped fresh herbs (parsley, dill, or chives).

Nutritional Highlights

Vegetables: zucchini adds fiber, potassium, and vitamin C while keeping muffins moist with fewer calories.
Protein & calcium: cheddar contributes protein and calcium, making these more satisfying than plain sweet muffins.
Allergen note: contains wheat (gluten), eggs, and dairy—adjust per the variations above for special diets.
Portion guidance: these are fairly filling—one muffin with a side (fruit or yogurt) makes a balanced snack or small breakfast.

Troubleshooting Common Issues

Mushy centers: likely from too much zucchini or underbaking; squeeze zucchini more thoroughly and bake 3–6 minutes longer, checking with a toothpick.
Flat muffins: batter may be overmixed or baking powder/stale leavening; measure baking powder (2 tsp) accurately and use fresh leavening.
Muffins sticking: cool 5–10 minutes, then run a butter knife around edges. Line tins or grease well to avoid this.

Frequently Asked Questions

Q: Can I use frozen grated zucchini?
A: Yes, but thaw it completely and squeeze out as much liquid as possible before mixing to avoid soggy muffins. Weigh it after squeezing to match the recipe amount.

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet components separately and refrigerate the combined batter for up to 12 hours, but add the zucchini right before baking if possible. Batter may thicken in the fridge—stir gently before scooping.

Q: How do I keep muffins from getting dense?
A: Use room-temperature wet ingredients, don’t overmix, and be precise with flour (spoon and level or use a scale). Too much grated zucchini by volume increases moisture and density.

Q: Can I double the recipe for a larger batch?
A: Yes—double all ingredients and bake in multiple tins. Bake at the same temperature but watch baking time; if using a large sheet pan slab, bake at 375°F (190°C) and increase time, checking doneness with a toothpick.

Conclusion

For extra reading and ideas, these related recipes and variations are helpful: Savory Zucchini Muffins (One Bowl) – Evergreen Kitchen, 30 Minute Cheesy Zucchini Muffins – Cloudy Kitchen, Savory Cheddar Zucchini Muffins Recipe, Zucchini cheese muffin slab – RecipeTin Eats, and White Cheddar Zucchini Muffins {Low Carb} – Marisa Moore Nutrition.

Cheddar Zucchini Vegetable Muffins