These savory zucchini-and-cheese muffins bake up irresistibly tender inside with a glossy, golden cap. They travel well, shine at breakfast, and make a wholesome snack. The method is blissfully simple: grate zucchini, stir with cheese and batter, then straight into the oven—no fuss, no lengthy prep.
Ingredients
- Zucchini — 14 oz (400 g)
- Eggs — 2 large
- Kefir — 2/3 cup (150 ml)
- All-purpose flour — 1 1/2 cups (180 g)
- Hard cheese, grated — 3.5 oz (100 g)
- Baking powder — 1 1/2 tsp
- Garlic — 2 cloves
- Fresh herbs (dill, scallions) — 1/2 cup finely chopped (20 g)
- Vegetable oil — 2 tbsp (30 ml)
- Salt — 1 tsp
- Freshly ground black pepper — 1/4 tsp
- Sesame seeds for topping — 1 tbsp (optional)
Step-by-step recipe
- Preheat the oven to 350°F (180°C). Prepare a standard muffin tin; grease the cups or line with paper liners.
- Coarsely grate the zucchini. Gently squeeze out excess liquid through a sieve or clean kitchen towel—just enough to remove the watery juices.
- In a bowl, whisk the eggs with a pinch of salt. Add the kefir and vegetable oil; whisk until smooth.
- In a separate bowl, whisk together the flour, baking powder, salt, and pepper. Add the dry mixture to the wet and fold with a spatula just until combined—do not overmix.
- Fold in the grated zucchini, minced garlic, grated cheese, and chopped herbs until evenly distributed.
- Divide the batter among the muffin cups, filling each about 3/4 full. Sprinkle with sesame seeds if using.
- Bake for 20–25 minutes, until deeply golden and a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5–10 minutes, then transfer to a rack. Serve warm or at room temperature.
Nutrition
| Nutrient | Per 1 muffin |
|---|---|
| Calories | 125 kcal |
| Protein | 6 g |
| Fat | 7 g |
| Carbohydrates | 10 g |
| Fiber | 1.5 g |
| Sugar | 1.8 g |
| Sodium | 320 mg |
Serving & storage
- Serve with herbed Greek yogurt, sour cream, or whipped cream cheese.
- Perfect alongside a crisp green or vegetable salad.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat 3–4 minutes in the oven at 325°F (160°C).
- To freeze, cool completely and place in a zip-top bag for up to 2 months. Thaw at room temperature and refresh in the oven.
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Tips & variations
- Swap in whole-wheat flour — 1 1/4–1 1/3 cups (150–160 g), or use a 1:1 blend of all-purpose and oat flour.
- For a lighter version, reduce cheese to 2.5 oz (70 g) and oil to 1 tbsp (15 ml).
- Lactose-free/dairy-free: use lactose-free kefir and cheese, or replace kefir with plant milk plus 1 tsp lemon juice (let stand 5 minutes).
- Add a pinch of sweet paprika or garlic powder for extra depth.
- Check doneness with a toothpick: it should come out clean, without wet batter.
FAQ
Can I bake these in an air fryer?
Yes. Cook at 340°F (170°C) for 12–15 minutes; look for a golden top and a clean toothpick.
What can I use instead of kefir?
Plain yogurt works well, or use milk mixed with 1 tsp lemon juice; let it sit 5 minutes.
Do I always need to squeeze the zucchini?
Yes—otherwise the batter will be too thin and the muffins may sink. Squeeze gently; no need to press them bone-dry.
Can I use gluten-free flour?
Yes. Try finely milled rice or oat flour and add 1 tbsp cornstarch for structure.
What cheese substitutes work?
Small-curd cottage cheese (lightly drained) or low-moisture mozzarella/Monterey Jack are great options. You can skip cheese, but the flavor will be milder.