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Savoury zucchini and cheddar muffins made with summer squash, aged cheddar and fresh herbs
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4.75 from 4 votes

Zucchini and cheddar muffins

Savoury muffins made with zucchini, aged cheddar and fresh herbs
Prep Time15 minutes
Cook Time50 minutes
Course: Bread, Snack
Cuisine: American
Servings: 14 medium size muffins
Author: Mia Kouppa

Equipment

  • Medium size muffin pan
  • Grater
  • stand mixer or hand held mixer, optional

Ingredients

  • cups (260 grams) all-purpose flour
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp granulated garlic powder
  • 2 large eggs
  • ¼ cup (60 mL) olive oil
  • ½ cup (125 mL) milk
  • 2 cups (265 grams) grated zucchini
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh basil
  • cups grated old cheddar
  • cooking spray

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium size bowl whisk together the flour, baking powder, baking soda, salt, pepper, and granulated garlic. Set aside.
  • In the bowl of your stand mixer beat together the eggs and the oil for 2 - 3 minutes.
  • With the mixer speed on low, add in half of the flour mixture. Then, pour in half of the milk. Add the rest of the flour and then the rest of the milk. Mix until well combined.
  • With the mixer speed still on low add in the grated zucchini, the chives and the basil.
  • Increase speed to medium and add in the grated cheddar.
  • Use a rubber spatula to ensure that all ingredients have been incorporated together.
  • Prepare your muffin pan. Grease with cooking spray. If you decide to use muffin liners, place them in the muffin tray and the spray the liners with cooking spray.
  • Divide the dough evenly between 14 muffin cups.
  • Bake in the middle rack of your oven for 45 - 50 minutes or until a toothpick inserted into the center comes out clean. If the tops begin to brown too much before the muffins are cooked, covered them loosely with aluminum foil.
  • When done, allow the muffins to cool for a few minutes in the muffin pan and then transfer to a cooling rack. These muffins are delicious slightly warm, or at room temperature.
  • Enjoy!

Notes

Do not peel the zucchini before grating it.  
We love the sharp flavour of the aged cheddar in this recipe, however you can use a different type of cheese if you like. 
These muffins freeze well.