Main Ingredients

  • 170 grams (6.00 ounces) zucchini
  • 200 grams (7.05 ounces) flour
  • 3 large eggs
  • 120 grams (4.25 ounces) hard cheese
  • 2 large garlic cloves
  • 100 milliliters (3.40 fluid ounces) milk
  • 70 milliliters (2.40 fluid ounces) vegetable oil
  • 1 teaspoon baking powder
  • Salt to taste
  • Pepper to taste


  • Grater

    A coarse grater will give you perfect zucchini shreds and cheese. Make sure to use a medium grater for a different cheese texture, if desired.

  • Mixing Bowls

    Have a couple of mixing bowls on hand, one for dry ingredients and another for wet. This makes combining everything a breeze.

  • Colander

    A colander helps drain the zucchini to ensure your muffins aren't too soggy.

  • Whisk

    Use a whisk to combine the wet and dry ingredients smoothly without overworking the batter.

  • Muffin Molds

    Aluminum foil molds are recommended for easy removal of the muffins. Grease them with butter or oil to prevent sticking.

  • Oven

    Preheat your oven to 180°C (356°F) to ensure even baking. A reliable oven thermometer can help maintain the right temperature.


Step 1

Zucchini muffins with cheese are delicious and easy to cook. They can easily replace bread at your dinner table.

Step 2

1. Grate the zucchini on a coarse grater, add a little salt, and let it sit for 10 minutes. Then squeeze out the excess liquid using a colander. This helps remove excess moisture and prevents the muffins from being too wet.

Step 3

2. Grate the cheese using a coarse or medium grater. Finely chop the garlic. Ensure uniform sizes for even cooking.

Step 4

3. Mix the zucchini with milk, eggs, oil, cheese, garlic, and pepper. Add salt if needed and whisk the mixture together until combined. Whisk thoroughly to ensure the ingredients are well-blended for a smooth texture.

Step 5

4. Sift the flour and baking powder into the zucchini mixture and fold until just combined. Sifting the flour and baking powder prevents lumps and ensures a lighter texture.

Step 6

5. Divide the mixture into muffin molds, ideally 100 milliliters (3.40 fluid ounces) aluminum foil molds, filling almost to the top while leaving about 5 millimeters (0.2 inches) free. Grease the molds with butter beforehand for easy removal.

Step 7

6. Bake in a preheated oven at 180°C (356°F) for 30-40 minutes. Let the muffins cool for 15-20 minutes before removing them from the molds. Allowing them to cool helps maintain their structure.

Step 8

7. Enjoy your seven delicious zucchini muffins with cheese! Bon appétit!


Picture this: A warm, cheesy zucchini muffin cozied up against a steaming bowl of soup. It’s lunchtime perfection! Or maybe you’re hosting a brunch? These muffins are excellent companions to scrambled eggs or a fresh, crisp salad. Feeling fancy? Slice them open and spread a little herb butter or cream cheese inside—they're versatile enough to add a gourmet touch to any meal. Don't forget, they travel well too. Pop them into a lunchbox for a tasty workday treat or take them along to your next picnic—they're sure to impress.


For our gluten-free friends, substitute regular flour with a 1:1 gluten-free baking blend. You’ll still get that fluffy, delicious texture! If you're going vegan, replace the eggs with a flaxseed or chia egg (1 tbsp ground flaxseeds or chia seeds mixed with 3 tbsp water equals one egg), swap in plant-based milk like almond or soy, use vegan cheese, and opt for vegetable oil or margarine.


  • What can I substitute if I don't have zucchini?

    You can use grated carrots or even spinach for a different but equally delicious version.

  • Do I have to squeeze the zucchini?

    Yes, squeezing out the juice is essential to avoid a watery batter and ensure your muffins are perfectly moist.

  • Can I use different types of cheese?

    Definitely! Feel free to experiment with Parmesan, Gouda, or any cheese that melts well.

  • How long do these muffins keep?

    These muffins are best enjoyed fresh, but they will keep well in an airtight container for up to three days.

  • Can I freeze these muffins?

    Yes, you can freeze them! Just wrap them securely and store in a freezer-safe container for up to three months. Thaw and reheat as needed.

  • How can I make my muffins more moist?

    Ensure you don't overmix the batter and consider adding a dollop of yogurt or sour cream for an extra moisture boost.

Nutrition facts

Zucchini muffins with cheese
Recipe Yield:7 muffins
Calories:per muffin
Calories (Min - Max):200 - 250
Total Fat:12g
Saturated Fat:3g
Total Carbohydrate:16g
Total Sugars:1g