Name: Savory Zucchini Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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; 2½ cups all-purpose flour; 1 tablespoon baking powder; 1¾ cup shredded aged cheddar cheese; ¼ cup grated Parmesan cheese

If you’ve ever wondered how to make a quick, savory treat that wins over both snackers and breakfast fans, Savory Zucchini Muffins are your answer. Each bite is a medley of tender zucchini, sharp cheddar, rich Parmesan, butter, and the slight bite of scallions and garlic. They’re fluffy, fragrant, and wonderfully cheesy—perfect for meal prep, freezing, or devouring straight from the oven. No squeezing, no fuss, just super easy and incredibly tasty. These muffins have stitched their way into my weekly routine, and I can’t wait for you to taste why.

Savory Zucchini Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic of Savory Zucchini Muffins is really in the ingredient list: straightforward, but each plays a unique role in the irresistible flavor and the melt-in-your-mouth texture. Don’t skimp on any—this combination is what makes them so memorable.

Butter: Adds richness and that golden, buttery flavor to every bite, whether you use salted or unsalted.
Garlic: A couple of fresh cloves give that unmistakable savory aroma and depth.
Eggs: Room temperature is key; they help the muffins rise and hold everything together.
Milk: Also at room temp to make the mixture silky and moist.
Fine Sea Salt: Balances the flavors and brings out the full cheesiness.
Black Pepper: Adds a touch of warmth and kick.
Zucchini: No peeling or squeezing—just shred with the skin on for tender texture and a pop of color.
Scallions: Fresh, minced scallions bring a gentle onion note and flecks of green.
All Purpose Flour: The backbone of the muffins, giving them their satisfying crumb.
Baking Powder: The secret to light, fluffy muffins that rise high and proud.
Aged Cheddar Cheese: Go for sharp or mature for intense, tangy flavor that melts beautifully.
Parmesan Cheese: Just a little offers nutty depth and that irresistible salty finish.

How to Make Savory Zucchini Muffins

Step 1: Prep Your Muffin Tin and Oven

Set your oven to preheat at 425°F (220°C) and line a 12-cup muffin pan with non-stick baking cups or parchment liners. If you’re in a pinch, a quick spray of oil works too. Getting this ready first ensures your batter doesn’t sit around waiting, which keeps the muffins light and tender.

Step 2: Melt the Butter with Garlic

In a large, microwave-safe bowl, combine the butter and minced garlic. Microwave in short 20-second intervals on low power, stirring in between, just until the butter melts and starts to smell deliciously garlicky. This little trick infuses every inch of the muffins with fragrant flavor right from the start.

Step 3: Mix the Wet Ingredients

Add the eggs and milk (make sure they’re at room temperature!), sea salt, and black pepper straight into your garlicky butter. Whisk until the mixture is smooth and looks a little creamy. Then toss in the shredded zucchini and scallions, giving it all a good stir so the veggies are evenly distributed.

Step 4: Bring in the Dry Ingredients

Scatter the flour and baking powder over your wet mixture, then gently start folding them in. When the flour is about halfway mixed, add in that glorious aged cheddar and Parmesan. Continue folding just until everything’s incorporated. Don’t over stir! The batter will seem thick, but the zucchini releases lovely moisture as they bake.

Step 5: Fill and Bake the Muffins

Spoon the batter into each muffin cup—about ¼ cup per muffin. Because the batter is thick and hearty, you can pile it up a little. Bake the muffins for 5 minutes at 425°F, then, without opening the oven, drop the temperature to 350°F (177°C) and continue baking for another 20 minutes. Peek in when time’s up: the tops should be lightly golden and a toothpick in the middle should come out clean. Cool in the pan for about 10 minutes, then lift them out to finish cooling on a wire rack (if you can wait that long).

How to Serve Savory Zucchini Muffins

Garnishes

These muffins are fabulous straight up, but a sprinkle of extra cheddar or Parmesan just before serving makes them extra special. You can also top them with fresh, thinly sliced scallions or a quick grind of black pepper for a final flourish. They look gorgeous with a few flecks of fresh herbs, like parsley or chives, as well.

Side Dishes

Savory Zucchini Muffins pair wonderfully with a light, crisp salad—think arugula, cherry tomatoes, and a lemony vinaigrette. They’re also perfect alongside scrambled eggs or a bowl of soup for a cozy lunch. If you’re entertaining, set them out as an alternative to dinner rolls: everyone will be fighting for seconds!

Creative Ways to Present

You can transform these muffins into mini breakfast sandwiches with a slice of tomato and avocado, or serve them split open and toasted with a spread of soft goat cheese. For potlucks or brunches, arrange them in a breadbasket lined with a colorful napkin—watch them disappear faster than you can say “pass the butter.”

Make Ahead and Storage

Storing Leftovers

After they’ve cooled completely, pop any leftover Savory Zucchini Muffins into an airtight container. They’ll stay fresh at room temperature for up to three days—making them perfect for snacking or a speedy breakfast all week long.

Freezing

Savory Zucchini Muffins are freezer champs! Once they’re totally cool, place them in a single layer in a freezer bag or container. Separate layers with a sheet of parchment if you’re stacking, then freeze for up to three months. When the craving strikes, just grab what you need.

Reheating

For that just-baked magic, reheat muffins in the microwave for 20-30 seconds, or pop them in a 325°F oven for about 8 minutes straight from frozen. Either way, they’ll taste as fresh and tender as the day you made them—maybe even a little better.

FAQs

Can I use gluten-free flour in this recipe?

Yes, you can swap in a good 1-to-1 gluten-free flour blend for the all purpose flour. The texture may be slightly different, but the muffins will still be moist, cheesy, and totally craveable.

Should I peel the zucchini before shredding?

No need—just wash and dry the zucchini, then shred with the skin on. The skin is nearly invisible in the final muffins and adds nice color and nutrients.

Why don’t I have to squeeze the zucchini?

Leaving the moisture in the zucchini actually helps make the muffins super tender. Squeezing is not required here—the batter is designed to balance that liquid for the fluffiest possible result.

What’s the best way to get my eggs and milk to room temperature quickly?

Place eggs in a bowl of warm water for a few minutes and gently warm the milk in the microwave on low power in short bursts. This keeps your melted butter from firming up and makes mixing a breeze.

Can I make mini muffins with this recipe?

Absolutely! Just use a mini muffin pan and reduce the bake time to about 11–15 minutes, checking early so you get that perfect golden top without drying them out.

Final Thoughts

From busy mornings to snack attacks, Savory Zucchini Muffins have you covered. The cheesy, veggie-packed flavor is honestly tough to beat, and I know you’ll love having these on hand as much as I do. Give them a go—your tastebuds (and your friends) will thank you!

Savory Zucchini Muffins Recipe