Breakfast, side dish, snack, or lunch — these savory cheesy zucchini muffins fit any meal. Grated zucchini is folded into a simple batter with flour, seasonings, eggs, and mozzarella, then baked until golden. Light, airy, and subtly flavored, they’re a tasty way to add extra vegetables to your day.
About this recipe
This recipe began as a creative solution for leftover zucchini noodles. I often buy zoodles with good intentions and then forget to use them, so I experimented until I landed on these savory muffins. After a few tests using zoodles, I bought fresh zucchini to refine the final version and I’m glad I did.
The muffins are cheesy with a hint of Italian seasoning that lends a pizza-like note. They work well for breakfast, a light lunch with greens, a dinner side, or a healthy snack. Versatile and crowd-pleasing, they’re easy to make and store well.
Ingredients you’ll need
- 4 cups grated zucchini (about 4 regular-sized zucchini, measured after squeezing out excess water)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1 tsp Italian seasoning
- 2 eggs
- 1 cup unsweetened almond milk (or cashew milk or skim milk)
- 1 cup part-skim mozzarella cheese, shredded
- 2 tbsp fresh basil, chopped (optional)
Prep the zucchini
Removing the zucchini’s moisture is the most time-consuming step, but not difficult. Use medium-sized zucchini — not tiny or overly large. Grate the zucchini on a box grater into a bowl or onto a cutting board. Transfer the grated zucchini to a cheesecloth, clean dish towel, or several layers of paper towel and squeeze out as much liquid as possible. You’ll be surprised at how much water is released.
After squeezing, the zucchini should be compacted; you should have about 4 cups of drained, grated zucchini for the recipe.
Make the batter and bake
Once the zucchini is prepared the rest is quick. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the drained grated zucchini with the flour, baking powder, salt, Italian seasoning, eggs, milk, and mozzarella. If using basil, fold it in now. Mix thoroughly so the flour is evenly incorporated.
Coat a 12-cup muffin pan well with cooking spray, making sure to cover the bottoms and sides. Spoon equal portions of batter into each cup — start with about 1/4 cup per opening, then add more so each muffin is nicely filled. This recipe yields twelve generous muffins.
Bake at 375°F for about 40 minutes, or until the muffins are set and golden brown. Remove from oven and allow to cool slightly before removing from the pan. They’re best served warm but also store well for snacks or to pack for lunches.
Savory Cheesy Zucchini Muffins
Equipment
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muffin pan
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mixing bowl
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cheesecloth (optional)
Ingredients
- 4 cups zucchini, 4 regular-sized zucchini, grated, then all excess water squeezed out to equate to 4 cups
- 2 cups all purpose flour
- 2 tsp baking powder
- 1.5 tsp kosher salt
- 1 tsp Italian seasoning
- 2 eggs
- 1 cup almond milk, unsweetened
- 1 cup part-skim mozzarella cheese
- 2 tbsp fresh basil, chopped (optional ingredient)
Instructions
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Preheat the oven to 375°F (190°C).
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Spray a regular sized 12-cup muffin pan with cooking spray.
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Grate the zucchini using a box grater.
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Squeeze all excess moisture from the zucchini until it is well drained.
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Measure 4 cups of the drained, shredded zucchini for the recipe.
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Combine the zucchini with the flour, baking powder, salt, Italian seasoning, eggs, milk, cheese, and basil (if using). Mix well.
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Divide the batter evenly among the muffin cups, starting with 1/4 cup in each and adding more until the batter is used.
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Bake for 40 minutes or until the muffins are set and golden brown. Let cool slightly before serving.
Weight Watchers
Notes
- 3 points per muffin (all WW plans)
Nutrition
If you enjoy zucchini recipes, try other favorites featuring shredded or roasted zucchini for more ways to use this versatile vegetable.
