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Savory Zucchini Muffins (One Bowl) Recipe

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4.3 from 15 reviews

These Savory Zucchini Muffins are a delicious mix of shredded zucchini, aged cheddar, and Parmesan cheeses baked into moist, cheesy muffins. Made in one bowl for easy preparation, they feature a perfect balance of garlic, scallions, and seasonings for a flavorful snack or side dish. With a tender crumb and golden tops, these muffins are ideal for breakfast, brunch, or anytime savory treat.

Ingredients

Wet Ingredients

  • ¼ cup butter
  • 2 cloves minced garlic
  • 2 large eggs (room temperature)
  • ¾ cup milk (room temperature)
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 2 cups shredded zucchini (not squeezed)
  • 2 minced scallions

Dry Ingredients

  • 2½ cups all purpose flour
  • 1 tablespoon baking powder
  • 1¾ cup shredded aged cheddar cheese
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with non-stick baking cups or lightly spray the pan with oil to ensure easy muffin removal.
  2. Melt butter: Place ¼ cup butter and 2 cloves minced garlic in a large heat-safe bowl. Microwave in 20-second intervals on low power, stirring between intervals, until the butter is fully melted and infused with garlic aroma.
  3. Combine wet ingredients: Into the melted butter mixture, whisk in 2 large eggs, ¾ cup milk, 1 teaspoon fine sea salt, and ½ teaspoon black pepper until smooth. Add 2 cups shredded zucchini and 2 minced scallions, stirring until evenly combined.
  4. Add dry ingredients: Scatter 2½ cups all purpose flour and 1 tablespoon baking powder over the wet ingredients. Stir just until the flour is halfway incorporated, then add 1¾ cup shredded aged cheddar cheese and ¼ cup grated Parmesan cheese. Gently fold everything together just until the flour is fully incorporated; avoid overmixing to keep the batter tender. Note that the batter will be stiff due to moisture in the zucchini.
  5. Bake: Spoon the batter evenly into the 12 muffin cups (about ¼ cup each), mounding the batter slightly since it’s thick. Bake at 425°F (220°C) for 5 minutes. Then reduce the oven temperature to 350°F (177°C) without opening the oven door and continue baking for about 20 minutes, until a toothpick inserted in the center comes out clean and muffins have golden tops. Total baking time is about 25 minutes.
  6. Cool: Let the muffins cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

  • Use unsalted butter for better control over the salt in the recipe.
  • Room temperature eggs and milk help the batter come together smoothly and bake evenly.
  • Do not squeeze the shredded zucchini; leaving in the moisture contributes to the muffins’ moist texture.
  • Use a sharp aged cheddar cheese for bold flavor.
  • Non-stick baking cups make muffin removal easier and reduce cleanup.

Find it online: https://lauracooks.com/savory-zucchini-muffins-one-bowl-recipe/