These Cheese Zucchini Muffins are seriously delicious, mixing healthy zucchini with cheesy goodness for a snack that’s too good to resist. They make a great back-to-school breakfast idea that’s not only tasty but also nutritious.
Each bite is a burst of texture and taste, with a soft, moist crumb that holds the savory cheese inside. The taste of zucchini gives a little natural sweetness, while the cheese adds creamy richness that you’ll love.
These muffins are great for when you’re in a hurry, as a side dish, or a tasty addition to your breakfast or brunch. They are also the ideal solution for busy school mornings. They make a perfect, on-the-go breakfast or a satisfying addition to your child’s lunchbox. Plus, they’re a sneaky way to get some extra veggies into your family’s diet without sacrificing flavor.
Hope you will try these Cheese Zucchini Muffins and discover a whole new world of deliciousness! They’re a delicious and nutritious choice that kids and adults will both enjoy. If you do, don’t forget to share the photos with me on Instagram. Enjoy!
How to make Cheese Zucchini Muffins
To make these tasty muffins, first, preheat your oven to 375°F (190°C). Next, prepare your muffin tray by greasing it with butter and lightly dusting it with flour, or grease and use paper cups.
Now, take a bowl and whisk together the dry ingredients, which are flour, baking powder, and salt.
In another bowl, mix the eggs with buttermilk and melted butter. Combine this mixture with the dry ingredients, stirring them together.
Afterward, add in the grated cheese and grated zucchini to the mixture.
Spoon this mixture into the muffin cups. For an extra touch of flavor, sprinkle some grated cheese and freshly ground black pepper on top.
Pop your muffin tray into the oven and bake for approximately 20-25 minutes or until the muffins turn a lovely golden brown.
Once they’re done, you’ll have some delicious Cheesy Zucchini Muffins ready to enjoy!
Other similar recipes you may like to try
These Eggless Savory Scones are perfect for any occasion, whether it’s a brunch with friends, a picnic in the park or as a back-to-school snack. The scones are made with a buttery, crispy crust and a soft, flavorful crumb, thanks to the addition of mature cheddar cheese, onion, and ham.
Try these easy and quick Yogurt Flatbreads, where yogurt and cheese create a mouthwatering treat perfect as a snack, side dish or appetizer.
These Whole Wheat Carrot Biscuits are one of the best healthier biscuits you can ever try all year round. Flaky, buttery and with an amazing flavor, these biscuits are simply irresistible. They are the perfect treat for breakfast, lunch or dinner alongside soups or stews or simply as a snack. Kids love these biscuits in their lunch boxes or as an after-school snack.
For more breakfast ideas check our full collection of Breakfast Recipes.
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Cheese Zucchini Muffins
- 2 cups (250g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) salt
- 2 large eggs
- 1 cup (240g) buttermilk
- 1 cup (110g) zucchini , grated
- 1 cup (100g) Cheddar cheese , grated
- 1/4 cup (60g) butter , melted
- 1 green onion , chopped
- Freshly ground black pepper
- Cheddar cheese , grated
- Preheat the oven to 375°F (190°C). Butter and dust with flour a muffin tray or grease the pan and line with paper cups. Make sure you don't skip this step otherwise the cheese might stick to the pan or paper cups.
- In a bowl, whisk together the dry ingredients, flour, baking powder and salt.
- In another bowl mix the eggs with buttermilk and melted butter.
- Incorporate the flour mixture.
- Stir in the grated cheese and grated zucchini.
- Spoon the batter into the muffin cups. Sprinkle grated cheese and freshly ground black pepper on top.
- Bake for about 20-25 minutes until golden brown.