These savory one-bowl zucchini muffins are hearty, cheesy, and packed with fresh zucchini, making them a delicious snack or side dish.
With melted butter, garlic, and two types of cheese, they are full of rich flavor.
Best of all, this recipe comes together in a single bowl for easy prep and cleanup. Let’s dive into this mouthwatering recipe!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
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Ingredients
Here’s what you need to make these savory zucchini muffins:
- ¼ cup butter (unsalted; melted and slightly cooled)
- 2 cloves garlic, minced
- 2 large eggs
- ¾ cup milk (any kind, though whole milk works best)
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 cups shredded zucchini (do not squeeze out moisture)
- 2 scallions, finely minced
- 2½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1¾ cups shredded aged cheddar cheese (sharp cheddar is recommended)
- ¼ cup grated Parmesan chees
Instructions
1. Preheat Your Oven
Set your oven to 375°F (190°C) and prepare a 12-cup muffin tin. Lightly grease the cups or line them with muffin liners.
2. Melt Butter and Prep Garlic
In a microwave-safe bowl or on the stovetop, melt the butter. Stir in the minced garlic while the butter is still warm, allowing the garlic to infuse its flavor into the butter. Set it aside to cool slightly.
3. Combine Wet Ingredients
In a large mixing bowl, whisk the eggs until they are frothy. Add the milk, melted butter with garlic, sea salt, and black pepper. Whisk until everything is well incorporated.
4. Fold in the Zucchini and Scallions
Add the shredded zucchini and minced scallions to the wet mixture. Stir gently to evenly distribute the zucchini throughout the batter. The moisture from the zucchini will help create a soft and tender texture in the muffins.
5. Add Dry Ingredients
Sprinkle the all-purpose flour and baking powder over the wet mixture. Using a spatula, fold the flour mixture into the batter until just combined. Be careful not to overmix — it’s okay if there are a few streaks of flour left.
6. Mix in the Cheese
Add the shredded aged cheddar cheese and grated Parmesan to the bowl. Gently fold the cheese into the batter until evenly distributed. The combination of sharp cheddar and Parmesan adds a savory, cheesy bite to every muffin.
7. Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. This will give the muffins space to rise without overflowing.
8. Bake to Golden Perfection
Place the muffin tin in the oven and bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm for the ultimate cheesy experience, or at room temperature for a quick snack.
Notes and Tips
There are a few helpful tweaks and tricks that can make these savory zucchini muffins even better. If you’d like to lighten things up or prefer a different flavor, you can substitute olive oil for the butter. It gives the muffins a slightly fruitier taste and a softer texture (Note 1).
When it comes to the zucchini, don’t squeeze out the moisture — this is key. Its natural water content helps keep the muffins tender and prevents them from drying out (Note 2). As for the cheese, go for a sharp or aged cheddar if you want that bold, savory punch.
But don’t be afraid to experiment — Gruyere or Monterey Jack are great alternatives if you’re in the mood to try something different (Note 3).
Why You’ll Love This Recipe
These muffins are everything you want in a savory bake — comforting, cheesy, and incredibly satisfying. The combination of sharp cheddar and garlic makes them flavorful and rich, offering a tasty alternative to the usual sweet muffin.
Thanks to the shredded zucchini and butter (or olive oil), they come out moist and fluffy, never dry or dense. They’re also versatile: enjoy one as a mid-morning snack, pair them with a bowl of soup or salad for a simple lunch, or toss a few into a lunchbox for an easy on-the-go option.
Plus, they’re made in one bowl, which means less cleanup and more convenience — always a win.
Serving Suggestions
These muffins are surprisingly flexible when it comes to serving. Pair them with a warm bowl of tomato soup for a cozy lunch or light dinner. They’re also great alongside scrambled eggs or an omelet for a filling breakfast.
If you’re heading to a picnic, potluck, or casual gathering, bring a batch — they travel well and are always a hit. Whether served warm or at room temperature, they hold up beautifully and taste just as good the next day.
Storage Tips
To keep your muffins fresh, store them in an airtight container at room temperature for up to two days. For longer shelf life, refrigerate them — they’ll stay good in the fridge for up to five days. Just reheat them briefly in the microwave or toaster oven to bring back that soft, warm texture.
If you want to freeze a batch, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to three months. You can thaw them at room temperature or warm them straight from frozen — super convenient for busy mornings or last-minute snacks.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour for a gluten-free all-purpose flour blend.
2. What if I don’t have Parmesan cheese?
You can leave it out or substitute it with an equal amount of additional cheddar or another hard cheese like Pecorino Romano.
3. Can I add more vegetables?
Absolutely! Try adding finely chopped spinach, grated carrots, or diced bell peppers for extra nutrients and color.
