These Easy Cheesy Zucchini Muffins are fluffy and packed with goodness! With fresh zucchini and cheesy flavor, they make a tasty snack or side dish.
Trust me, these muffins disappear fast in my house. I love them warm with a little butter. They are so simple to whip up—perfect for busy days! 🧀
Key Ingredients & Substitutions
Zucchini: Use medium zucchinis, which add moisture and nutrition. If fresh zucchini isn’t available, you could substitute with yellow squash or grated carrots for a different flavor.
Cheese: Cheddar cheese gives a wonderful taste. Feel free to mix it up with mozzarella, feta, or even a spicy pepper jack for a kick!
Bell Pepper: Red bell pepper adds sweetness and color. If you prefer, any other bell pepper color works fine, or you could use sautéed mushrooms or spinach instead.
Herbs: Fresh dill adds a nice flavor. If you’re out, parsley or even chives can work just as well.
Flour: All-purpose flour is standard, but you can swap it with whole wheat flour or gluten-free flour if needed. Just keep an eye on the texture.
How Do You Get the Right Texture for Your Muffins?
To ensure your muffins are light and fluffy, moisture control is key. Grating the zucchini is the first step, but removing excess moisture is crucial. Here’s how:
- After grating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out any liquid.
- This prevents soggy muffins and helps them rise perfectly!
Also, be careful not to overmix the batter! Mixing just until combined keeps those fluffy muffins from becoming dense.
Easy Cheesy Zucchini Muffins
Ingredients You’ll Need:
- 2 medium zucchinis, grated
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 cup finely chopped red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh dill (or parsley)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 tsp baking powder
- Salt and pepper to taste
- Olive oil or cooking spray for greasing muffin tin
How Much Time Will You Need?
This tasty recipe takes about 15 minutes to prep and another 20-25 minutes to bake. You’ll have delicious, cheesy muffins ready in about 40-45 minutes! Perfect for a quick snack or side dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Next, grease a muffin tin with olive oil or spray it with cooking spray to prevent the muffins from sticking.
2. Grate and Drain Zucchini:
Grate the zucchinis using a box grater or food processor. Once grated, place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is important to keep your muffins from becoming soggy.
3. Mix the Veggies and Cheese:
In a large mixing bowl, combine the grated zucchini, shredded cheddar cheese, chopped red bell pepper, green onions, and fresh dill. Give it a good stir to mix everything together well!
4. Add the Eggs:
In a small bowl, beat the two large eggs lightly. Then, pour the beaten eggs into the bowl with the vegetable and cheese mixture and combine everything until mixed.
5. Whisk Together Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, grated Parmesan cheese, baking powder, salt, and pepper. This will be your dry mix.
6. Combine Wet and Dry Ingredients:
Now, add the dry ingredients to the wet mixture. Gently fold everything together until just combined. Be careful not to overmix, as this can make the muffins dense.
7. Fill the Muffin Cups:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.
8. Bake the Muffins:
Pop the muffin tin into the preheated oven and bake for 20-25 minutes. They’re done when the tops are golden and a toothpick inserted into the center comes out clean.
9. Cool and Remove:
Let the muffins cool in the tin for a few minutes before carefully removing them. This will help ensure they don’t break apart.
10. Serve and Enjoy:
Enjoy the muffins warm or at room temperature. They make a wonderful snack or side dish. These cheesy, veggie-packed muffins are going to be a hit!
These muffins are moist, cheesy, and loaded with colorful veggies for a tasty, nutritious treat! Enjoy every bite!
FAQs for Easy Cheesy Zucchini Muffins
Can I Use Other Types of Cheese?
Absolutely! While cheddar is delicious, feel free to substitute it with mozzarella, feta, or even a spicy cheese for a different flavor profile. Just keep in mind the texture may vary slightly.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. To reheat, pop them in the microwave for 15-30 seconds or warm them in the oven at 350°F (175°C) for about 5-10 minutes.
Can I Freeze These Muffins?
Yes, these muffins freeze wonderfully! Allow them to cool completely, then wrap each muffin tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the fridge or heat directly from frozen in the microwave.
What Can I Substitute for Zucchini?
If you’re out of zucchini, you could use yellow squash, grated carrots, or even mashed sweet potatoes for a unique flavor. Just ensure any substitutions are properly drained to avoid excess moisture.
