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Savory Zucchini Muffins

Savory zucchini muffins with a cheesy, cheddar-crusted top and herb-flecked crumb—made with grated zucchini shreds for a tender, veggie-packed bite. Easy savory muffins bake up golden in about 22 minutes and are great for on-the-go breakfast 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: 230
Ingredients Equipment Method Notes

Ingredients
  

Savory Zucchini Muffins
  • 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
  • 2 eggs
  • 0.5 cup buttermilk
  • 0.33 cup olive oil
  • 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
 

Preheat & prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease well. Make sure the pan is ready before mixing so the batter can go in right away.
Mix the dry ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt in a large bowl until evenly combined. Stop when you no longer see streaks of spices and the mixture looks uniform.
Mix the wet ingredients
  1. Beat the eggs, buttermilk, and olive oil in a separate bowl until combined. The mixture should look smooth and slightly lighter in color.
Combine & fold
  1. Stir the wet ingredients into the dry ingredients until just combined. Keep mixing minimal so the muffins stay tender.
  2. Fold in the grated zucchini, 3/4 cup of the sharp cheddar cheese, and the fresh chives or rosemary. You should see zucchini shreds throughout the batter and herb flecks scattered evenly.
Fill & bake
  1. Divide the batter evenly among muffin cups, filling each 3/4 full. Use a visual check to keep the portions consistent for even baking.
  2. Top each muffin with the remaining sharp cheddar cheese. Add it so the surface looks generously covered.
  3. Bake at 375°F for 20–22 minutes, until the tops are golden and a toothpick comes out clean. Look for a firm dome and a lightly crisp, cheddar-crusted top.
Cool & serve
  1. Cool the muffins in the pan for 5 minutes before serving. Serve warm for the best cheesy texture and herb aroma.

Notes

For best texture, squeeze the grated zucchini very dry so the muffins don’t turn soggy. Store cooled muffins in an airtight container in the refrigerator for up to 4 days and rewarm in the microwave for 15–25 seconds. Freeze in a freezer-safe bag for up to 2 months; thaw overnight in the fridge and rewarm. For a lower-fat option, use reduced-fat cheddar and light olive oil (texture may be slightly softer).