Quite possibly my favorite way to eat zucchini! These savory zucchini muffins are a cross between a cheddar bay biscuit and a zucchini muffin and they are absolute perfection. I know zucchini and baking usually means sweets like my zucchini bread, but if you’ve never used zucchini to make a cheesy muffin, you’re in for a real treat. I’ll be honest, I went back and forth on whether to call these muffins or biscuits. Because the texture on these is a cross between the two. They’re made in a muffin pan, so ultimately I called them savory muffins. I love warming them up in my air fryer for breakfast – the cheese gets all melty and the muffins crisp up around the edges while the centers are melty, garlicky, and warm. They are perfect to grab and go with my egg bites. If you’re wondering what the perfect time of day is to serve these savory muffins – I’d say anytime! They’re great for breakfast with eggs and even better for dinner with some grilled chicken and salad or even a large bowl of soup. They work for a midday snack too with 10 grams of protein packed into each muffin. Plus, the prep time on these is about 10 minutes so you can have them on the table in no time!
Ingredients for savory zucchini muffins:
All-purpose flour: This recipe uses both all-purpose flour and almond flour to make them a bit more protein-packed and lighter on carbohydrates.Almond flour: Amps up the protein content of these zucchini muffins. Each muffin has a whopping 10 grams of protein!Baking powder: this is the leavening agent we use in the batter to help the muffins rise in the tin.Garlic Powder: Gives these muffins a cheddar bay-like flavor!Kosher salt: is the sodium for the recipe. If you happen to use salted butter, you can drop the kosher salt to 1 teaspoon.Sugar: we’ll use 1½ tsp of sugar in the muffin batter to balance the savory elements.Eggs: Add structure and stability to baked goods. They also add more protein to the muffins.Buttermilk: reacts with baking soda or baking powder and helps the muffins rise. If you don’t have buttermilk, use any dairy milk (or non-dairy) and add a tablespoon of lemon juice to the milk. Vinegar works too!Butter: is the fat in the recipe.Zucchini: we’ll shred the zucchini on a coarse grater. Don’t worry about squeezing the water out of the zucchini for this recipe. The little bit of moisture will help aid the muffin batter from being too dry along with the other wet ingredients.Shredded cheese: I like to use a medium cheddar for this recipe. It’s the perfect cheese to use in cheddar bay biscuits and it works well with zucchini. Feel free to use mozzarella or any other meeting cheese that you like.Chives: Chives add an oniony flavor to the savory zucchini muffins. I have tried the recipe without them and prefer to use them as they make the muffins so much more delicious!
Instructions for savory zucchini muffins:
If you like this zucchini recipe, you might also like:
Summer’s Best Zucchini BreadWarm Lemon Zucchini MuffinsHomemade Minestrone SoupGrilled Zucchini Salad with Peppers and CornFresh Corn and Zucchini Chowder
No Buttermilk? Add 1 tablespoon of white vinegar to a 2-cup measuring up. Then fill it up to the 1¼ cup line with milk and let it sit for 5 minutes before using it in the recipe.Muffin liners: I suggest avoiding muffin liners for this recipe. Because of the amount of cheddar cheese, I found that the muffins stuck to the liners and were difficult to peel away. Parchment paper tulips might have better results, but this is something I haven’t tested myself.
