Zucchini-Cheese Mini Muffins
Tender, savory muffins packed with grated zucchini and sharp cheddar, ideal for picky eaters who love cheesy bites. This American-inspired recipe, ready in about 35 minutes, combines grated zucchini, shredded cheddar cheese, all-purpose flour into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 95 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup grated zucchini
- 1/2 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk
- 2 tbsp melted butter
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
- Step 2: Squeeze excess moisture from 1 cup grated zucchini using a clean kitchen towel until no liquid drips out.
- Step 3: In a large bowl, whisk 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt until combined.
- Step 4: In a separate bowl, beat 1 large egg with 1/2 cup milk until smooth, then stir in 2 tbsp melted butter.
- Step 5: Add the squeezed zucchini and 1/2 cup shredded cheddar cheese to the wet ingredients, mixing until fully incorporated.
- Step 6: Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
- Step 7: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Step 8: Bake for 18-20 minutes until the edges are golden and a toothpick inserted comes out clean.









