Hello World KitchenBeta

Savory Zucchini, Cheddar, and Black Pepper Muffins

Perfect for meal prep, these savory muffins are packed with freshly grated zucchini, sharp cheddar cheese, and a bold kick of black pepper. They freeze beautifully and make an excellent grab-and-go snack, quick breakfast, or lunchbox addition.

Prep 20 min Cook 22 min Total 52 min Level Easy

Serves 12

Ingredients

Dry Ingredients

2 cups all-purpose flour — spooned and leveled
1 tablespoon baking powder
0.5 teaspoon baking soda
1 teaspoon kosher salt
1.5 teaspoons coarsely ground black pepper — use freshly ground for best flavor

Wet Ingredients

2 whole large eggs — room temperature
0.75 cup whole milk — room temperature
0.33 cup olive oil — or avocado oil

Mix-ins

1.5 cups zucchini — grated and squeezed of excess moisture (about 1 medium zucchini)
1.5 cups sharp cheddar cheese — grated, divided (reserve 0.5 cup for topping)
0.25 cup scallions (green onions) (optional) — finely chopped

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
~5 min
For batch cooking, you can easily double this recipe and bake two tins at once.
Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. You should have about 1.5 cups of firmly packed, dry grated zucchini.
~5 min
Removing the moisture is crucial to prevent the muffins from becoming soggy.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
~2 min
In a medium bowl, whisk the eggs, milk, and olive oil until smooth and well combined.
~2 min
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture until just combined. Do not overmix; a few flour streaks are fine.
~2 min
Overmixing develops gluten, which makes muffins tough and dense.
Fold in the squeezed zucchini, 1 cup of the grated cheddar cheese, and the scallions until evenly distributed.
~2 min
Divide the batter evenly among the 12 muffin cups. Sprinkle the reserved 0.5 cup of cheddar cheese and a tiny pinch of extra black pepper over the tops.
~2 min
Use an ice cream scoop for even portioning.
Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
~22 min
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
~10 min

Nutrition

210

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

380

Sodium (mg)

Cholesterol (mg)

Equipment

12-cup muffin tin
Muffin liners or cooking spray
Box grater
Large mixing bowl
Medium mixing bowl
Clean kitchen towel or cheesecloth
Whisk
Rubber spatula

Tips & Storage

Squeeze the zucchini aggressively: Watery zucchini will ruin the texture of your muffins. Wring it out twice if necessary.
Cheese choices: While sharp cheddar pairs beautifully with black pepper, Gruyere, pepper jack, or parmesan are also excellent additions.
Reheating: To restore the freshly-baked texture, pop a frozen or refrigerated muffin in the toaster oven at 350°F for 5-8 minutes, or microwave for 20-30 seconds with a damp paper towel.
Storage: Store cooled muffins in an airtight container lined with a paper towel at room temperature for up to 3 days, or in the refrigerator for up to a week. For meal prep, freeze individually wrapped muffins or place them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or microwave from frozen.