There's something so comforting about the smell of freshly baked muffins wafting through the kitchen, especially when they're packed with melty cheese and tender zucchini. These Cheesy Zucchini Muffins are golden on the outside, soft and savory on the inside, and utterly irresistible warm out of the oven.

I first made these on a whim during a garden zucchini overload, and now they're a weekly staple in our house. Whether you need a quick breakfast, an easy side dish, or a snack that doubles as lunchbox gold, these muffins check every box.
They come together in just 30 minutes, making them perfect for busy weekdays or last-minute potluck contributions. Let’s dive into why you’ll want to keep this recipe on repeat.
Why You'll Love These Cheesy Zucchini Muffins
Bite into one of these muffins and you'll discover a perfect balance of cheesy, herby goodness with just a hint of sweetness from the zucchini. It’s no surprise they’ve become a favorite in kitchens everywhere.
First and foremost, they’re quick and easy. You don’t need a mixer, and they’re ready in just half an hour from start to finish. Minimal dishes, maximum flavor.
These muffins are also budget-friendly. Zucchini is one of the most affordable vegetables, especially in the summer months. Combine that with pantry staples like flour, eggs, and shredded cheese, and you’ve got a cost-effective recipe for any day of the week.
Kid-approved and lunchbox-ready, these muffins are a clever way to sneak in some veggies without a fuss. My picky eater gobbles them up without even realizing he’s eating zucchini!
Lastly, they’re super versatile. Serve them alongside soup, toss them in a picnic basket, or enjoy them with a fried egg for a savory breakfast. They’re freezer-friendly too, so you can make a double batch and save some for later.
These muffins are more than just tasty—they're the kind of recipe you’ll turn to again and again.
Ingredient Notes

The beauty of these muffins lies in their simplicity. Each ingredient has a specific role in creating the tender texture and savory flavor we love so much.
Zucchini is the star here. Grated and lightly squeezed to remove excess moisture, it adds subtle sweetness, moisture, and a boost of nutrients. No need to peel—just wash and grate.
Shredded cheese brings the flavor punch. I usually go for sharp cheddar because it melts beautifully and adds richness. You could also use mozzarella, pepper jack, or a mix depending on your taste.
All-purpose flour acts as the base, providing structure. If you’d like to make these a bit healthier, you can substitute half with whole wheat flour—just note the texture will be slightly denser.
Eggs and milk are our wet binders. They bring everything together and ensure a tender crumb. You can use whole milk, but 2% works just fine too.
Baking powder and seasonings are essential. The baking powder gives the muffins their lift, while herbs like thyme, parsley, or even a touch of garlic powder elevate the overall flavor.
All you’ll need equipment-wise is a standard 12-cup muffin tin, a grater for the zucchini, and a couple of mixing bowls. No fancy gear required.
How To Make These Cheesy Zucchini Muffins

Making these muffins is refreshingly simple, and it all starts with prepping your zucchini. Grate it using the large holes of a box grater and give it a gentle squeeze over a bowl or towel to remove excess moisture. Don’t wring it dry—just enough to avoid sogginess.
In a large mixing bowl, whisk together the flour, baking powder, salt, and seasonings. This helps evenly distribute the leavening and flavor throughout the batter.
In a separate bowl, beat the eggs and stir in the milk and melted butter. The butter adds richness and helps give the muffins that irresistible golden color.
Combine the wet and dry ingredients, stirring until just incorporated. Then gently fold in the grated zucchini and shredded cheese. Be careful not to overmix—the batter should be slightly lumpy for the best texture.
Spoon the batter evenly into a greased or paper-lined muffin tin. Fill each cup about ¾ of the way full to allow for a nice rise. Sprinkle a little extra cheese on top if you’d like a crispy, cheesy crust.
Bake at 375°F for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack. Enjoy warm or at room temperature.
From start to finish, you’ll have a batch of delicious muffins on the table in about 30 minutes.
Storage Options
Leftover muffins keep well at room temperature for up to 2 days when stored in an airtight container. Be sure they’re fully cooled before sealing to avoid condensation.
For longer storage, pop them into the refrigerator where they’ll stay fresh for up to 5 days. A quick zap in the microwave will bring back their softness.
These muffins also freeze beautifully. Wrap them individually in plastic wrap and store in a zip-top freezer bag. They’ll keep for up to 3 months—perfect for busy mornings or impromptu snacks.
To reheat, microwave a muffin for about 30 seconds or warm in a 300°F oven for 10 minutes. They taste just as good the second time around!
Variations and Substitutions
One of the best things about these muffins is how customizable they are. You can tweak them to suit your taste or what you have on hand.
Swap the cheddar for Swiss, Monterey Jack, or even a spicy pepper jack if you like a kick. Mixing in a handful of Parmesan adds a nice salty edge too.
No zucchini? Try grated carrots or even finely chopped spinach. Just be sure to treat them the same way—squeeze out excess moisture before mixing.
For added protein and texture, stir in some cooked bacon, chopped ham, or even a handful of sunflower seeds or chopped nuts.
Make them gluten-free by using your favorite 1:1 gluten-free flour blend. Just check the baking powder and other ingredients to ensure they’re GF too.
Print30 Minute Cheesy Zucchini Muffins Recipe
These cheesy zucchini muffins are moist, flavorful, and ready in just 30 minutes. Packed with shredded zucchini and melty cheese, they make a delicious snack, breakfast, or side dish. Perfect for picky eaters and great for meal prep, this cheesy zucchini muffins recipe is an easy way to sneak veggies into your day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack, Breakfast, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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1 ½ cups grated zucchini (squeezed dry)
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1 cup shredded cheddar cheese
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2 large eggs
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½ cup milk
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¼ cup olive oil or melted butter
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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Optional: chopped green onions or parsley for garnish
Instructions
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Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
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In a large bowl, whisk eggs, milk, and oil until smooth.
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Stir in grated zucchini and shredded cheese.
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In a separate bowl, combine flour, baking powder, baking soda, garlic powder, salt, and pepper.
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Add dry ingredients to wet mixture and stir until just combined.
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Divide batter evenly into muffin cups.
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Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.
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Let cool for 5 minutes before removing from tin. Serve warm or store for later.
Notes
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Use a clean kitchen towel to wring out excess moisture from zucchini.
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Add cooked bacon bits or chopped herbs for extra flavor.
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Can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
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