Savory Cheddar Zucchini Muffins

Savory Cheddar Zucchini Muffins

87
Pam Ziegler Lutz 723

"I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!"
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Ingredients

55 m servings 171 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. Mix the flour, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Reviews

87
  1. 102 Ratings

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Most helpful positive review

I am the submitter of this recipe. I have just made another batch after receiving a less than stellar review. I followed the recipe exactly and had excellent results, again. My total baking time...

Most helpful critical review

These looked nice but the only flavor was bacon. Certainly not worth the time and ingredients. There are much better recipes out there to use zucchini.

I am the submitter of this recipe. I have just made another batch after receiving a less than stellar review. I followed the recipe exactly and had excellent results, again. My total baking time...

These looked nice but the only flavor was bacon. Certainly not worth the time and ingredients. There are much better recipes out there to use zucchini.

I was really excited to make these sadly they were bland. It needs at least 2 to 3 more bacon slices and maybe and extra 1/2 cup cheddar cheese or even a sharp white cheese added. It also need...

Didn't turn out very well. They were kind of gooey, sticky, (45 min to bake) and very bland. I will not make again.

My husband loves most anything cooked with zucchini but he did not like these muffins. Maybe it was the combination of the different ingredients? Don't know. As to the actual making and bakin...

Very bland. I should of drained the Zucchini , the added moisture from them made these too moist. Needs alot to give flavour.

My family liked these but I wasn't a fan. I thought they were a bit bland. Perhaps adding some chopped jalepeno would jazz these up enough for me to enjoy.

These were alright as I had to use frozen shredded zucchini. They were a bit bland until I used some butter and pancake syrup. It turned them almost into a sweet breakfast treat.

They are a little gooey for me.. I tested with a toothpick after 33 minutes and it came out clean so I thought they were done. Now that they are cooled they are gooey. Not sure if it was becau...