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Savory Zucchini Muffins

Savory zucchini muffins with a cheddar-crusted top and herb-flecked crumb. Grated zucchini shreds stay visible for a veggie-packed, on-the-go breakfast muffin you can meal-prep.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry mix
  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 0.5 tsp salt
Wet mix
  • 2 eggs
  • 0.5 cup buttermilk
  • 0.33 cup olive oil
Zucchini and cheese
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup sharp cheddar cheese, shredded, divided
  • 2 tbsp fresh chives or rosemary, chopped

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease the cups well.
  2. Whisk all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt in a large bowl.
  3. Beat eggs, buttermilk, and olive oil in a separate bowl until combined.
  4. Stir the wet mixture into the dry mixture until just combined, stopping as soon as you don’t see dry flour.
  5. Fold in grated zucchini, 0.75 cup of the cheddar, and the chopped fresh herbs until evenly distributed.
Fill, top, and bake
  1. Divide the batter evenly among muffin cups, filling each about 3/4 full.
  2. Sprinkle the remaining cheddar over the tops of each muffin so it forms a crust as they bake.
  3. Bake for 20–22 minutes at 375°F until the tops are golden and a toothpick comes out clean.
  4. Cool in the pan for 5 minutes before serving, best while warm.

Notes

Pro tip: squeeze the grated zucchini very dry so the muffins bake up fluffy instead of wet. Store in an airtight container in the refrigerator for up to 4 days; reheat 10–15 minutes at 350°F for best texture. Freeze up to 2 months—thaw overnight in the fridge and rewarm. For a lighter option, swap 1/2 cup olive oil for 1/2 cup plain Greek yogurt and reduce salt slightly to taste.