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30 Minute Cheesy Zucchini Muffins Recipe

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This quick and easy 30 Minute Cheesy Zucchini Muffins recipe is a savory snack or breakfast option packed with fresh zucchini, sharp cheese, and simple pantry ingredients. Moist, flavorful, and ready in just 30 minutes, these muffins are a great way to use up summer zucchini. Perfect for kids’ lunchboxes or on-the-go breakfasts.

Ingredients

Scale

  • 1 1/2 cups grated zucchini (squeezed dry)

  • 1 cup shredded cheddar cheese

  • 1/4 cup grated Parmesan cheese

  • 2 large eggs

  • 1/3 cup milk

  • 1/4 cup olive oil

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.

  2. In a large bowl, whisk together eggs, milk, and olive oil.

  3. Stir in grated zucchini, cheddar cheese, and Parmesan.

  4. In another bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and pepper.

  5. Add dry ingredients to the wet mixture and stir until just combined.

  6. Divide batter evenly among muffin cups (about 3/4 full).

  7. Bake for 20–22 minutes, or until golden brown and a toothpick comes out clean.

  8. Cool in pan for 5 minutes, then transfer to wire rack.

Notes

  • Squeeze zucchini well to avoid soggy muffins.

  • Swap cheddar with mozzarella or pepper jack for variation.

  • Store in an airtight container for up to 3 days or freeze for longer shelf life.

Nutrition

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