Zucchini & Cheddar Savory Muffins
Who says muffins have to be sweet? These Zucchini and Cheddar muffins flip the script—savory, cheesy, and oh‑so cozy. They’re moist, eggless, and the perfect way to sneak that extra zucchini from your pantry into something delicious. One bite and you’ll wonder why breakfast didn’t taste this fun before. Plus, since they are eggless, these muffins feature a lovely, tender crumb that feels light rather than heavy.
Ingredients:
- 1 ½ cups Zucchini (grated): Approximately one medium zucchini. This provides essential moisture and a lovely speckled green color.
- 1 cup Sharp Cheddar Cheese (grated): Sharp dairy-free cheddar provides that classic “zing.”
- 2 cups All-Purpose Flour: The simple base for the muffin structure.
- 1 tablespoon Baking Powder: This ensures a nice, rounded “muffin top.”
- ½ teaspoon Baking Soda: Works with the savory ingredients to keep the texture airy.
- 1 teaspoon Salt & ½ teaspoon Black Pepper: Savory bakes require a bit more seasoning than sweet ones.
- 1 cup Plant-Based Milk (like Oat or Soy): Mixed with a teaspoon of apple cider vinegar to create a “vegan buttermilk.”
- 1/3 cup Neutral Oil: For a soft, moist texture that stays fresh for days.
- Optional: A pinch of garlic powder or some chopped chives for an extra flavor kick.
Equipment:
- Standard 12-Cup Muffin Tin: Greased or lined with paper liners.
- Box Grater: For shredding the zucchini and cheese.
- Clean Kitchen Towel: The most important tool for this recipe.
- Two Mixing Bowls: One for the wet ingredients and one for the dry.
Instructions:
The Great Squeeze:
After grating the zucchini, place it in a clean kitchen towel and squeeze as much water out as possible. Zucchini acts like a sponge—if the water remains, the muffins will become soggy. Aim for a “shredded paper” consistency.
Prep the “Buttermilk”:
Stir the apple cider vinegar into the plant milk and let it sit for 5 minutes. The mixture will curdle slightly, which is exactly what is needed for a tender muffin.
Mix the Dry Foundations:
Whisk together the flour, baking powder, baking soda, salt, pepper, and the shredded cheese. Coating the cheese in flour helps it stay distributed so it does not sink to the bottom.
Combine and Fold:
Gently whisk the oil and zucchini into the “buttermilk” mixture. Pour the wet ingredients into the dry. Use a spatula to fold everything together until just combined. A few streaks of flour are perfectly fine. Overmixing leads to tough, rubbery muffins.
Fill and Bake:
Scoop the batter into the muffin tin, filling each cup about ¾ full. Bake at 190°C for 20–22 minutes until the tops are golden brown, and a toothpick comes out clean.
The Cooling Wait:
Let the muffins sit in the tin for 5 minutes before moving them to a wire rack. These are delicious when eaten warm with a little bit of vegan butter.
Tips for Success:
- Do Not Skip the Squeeze: Excess zucchini moisture is the enemy of a fluffy muffin.
- Cheese Choice: When using vegan cheese, look for a variety that melts well. Some vegan shreds can remain firm, but a good melting cheddar creates lovely little pockets of flavor.
- Add Some Crunch: Sprinkling a few sunflower seeds or a bit of extra cheese on top before baking adds a pleasant bit of texture.
Also read: Pumpkin Spice Muffins
Note:
These muffins are ideal for “grab-and-go” lunches. Because zucchini is naturally high in fiber and moisture, these stay soft much longer than a standard fruit muffin. They also freeze and reheat beautifully in the microwave for 30 seconds for a quick savory snack.
Disclaimer: This blog is intended for educational and informational purposes only. Results may vary depending on ingredients, equipment, and technique. Always follow safe baking practices and use caution when handling hot ovens, sharp tools, and food.