These cheesy zucchini muffins are light and lovely– and you’d never guess that they’re made without butter or oil! They come together quickly and easily, and are perfect for filling out meals or for healthy snacking.
I love zucchini– which is a good thing, because it’s the time of year where everyone seems to be swimming in it!
Zucchini are full of great things like carotenoids, vitamin C, and potassium. They contain lutein and zeaxanthin, which promote eye health. They are great for your heart, blood pressure, and blood sugar, and have anti-inflammatory benefits that are helpful for digestion.
They are also versatile– eaten raw, cooked, spiralized (like in my veggie noodle stir-fry)… the limits are yummy and endless with zucchini.
One of my favorite ways to use them, though, is in baking. They naturally add a lot of moisture due to their high water percentage, so they are especially great in breads and muffins. I never say no to a sweet zucchini bread, but there’s nothing I love more than a savory, cheesy zucchini muffin.
The texture of these muffins is so tender and light, and they’re flavored with just the right amount of cheese and garlic. They pair well with meals at any time of day: I especially like them alongside eggs at breakfast, but they’re great for rounding out lunches and dinners, too. They work just as well by themselves for snacking, and I ate about three of them just while taking pictures. 😉
- 2 cups flour (I used white whole wheat)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon black pepper
- 2 eggs, whisked
- 2 cups zucchini, grated
- ⅔ cup almond milk
- ½ cup mozzarella cheese shreds
- Preheat oven to 350° and grease muffin tins with cooking spray.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
- In a separate bowl, combine the whisked eggs, grated zucchini, and milk. Pour into the dry ingredients and stir until just combined, then stir in the cheese.
- Divide evenly into the muffin tins and bake for 15-18 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Shared at Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Meatless Monday with Running on Happy and The Fit Foodie Mama; Tips & Tricks Link Party; Wow Us Wednesdays; Thoughts of Home on Thursday; Weekend Potluck. For a complete list of where I share, click here.
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