White Cheddar Zucchini Muffins

These gluten-free cheddar zucchini muffins are a savory and satisfying way to use up zucchini! Made with almond flour, cheddar, and garlic these savory zucchini muffins are an easy meal prep breakfast or snack.

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3 zucchini Muffins stacked with muffin tin in background

These savory zucchini muffins are light, fluffy, and CHEESY! If you garden or like to visit farmer’s markets or even the supermarket this time of the year, you know that zucchini is abundant and cheap. Use up that zucchini with these easy low carb muffins.

When a fellow blogger, Madison, asked me to join a group of bloggers to celebrate muffin week, I immediately wanted to challenge myself to make something savory. That’s how these flourless zucchini muffins were born. But you’ll find the full spread of savory, sweet, healthy and indulgent muffin recipes over at A Joyfully Mad Kitchen. Be sure to check it out for some new muffin recipes to try!

Add these gluten-free White Cheddar Zucchini Muffins to #mealprep this week for an easy breakfast or snack! #muffinweek2018Click To Tweet

My white cheddar zucchini muffins are made in the blender. You’ll need almond flour, zucchini, cheese, eggs and a handful of spices. The hardest part of the recipe is not really hard at all but you do have to prep the zucchini. I used a box grater to shred a large zucchini. You’ll only need half that amount though.

Shredded Zucchini in a bowl

Get a little workout squeezing the excess water out of the zucchini. Don’t skip the squeeze. I got over a 1/2 cup of water out of there!

Squeezing Zucchini

I am not a baker. So I will admit that I had to investigate how to bake with almond flour. I’ve baked almond flour shortbread cookies but had not attempted a muffin batter with it. Can you even substitute almond flour cup for cup with wheat flour? Yes! In this case, it works perfectly.

To get the batter going, blend the almond flour, baking soda, spices, and eggs to make a thick batter. It will be just thinner than a paste.

Dry ingredients blended with the eggs

Add the shredded zucchini and cheese. Blend again until combined. The batter should still contain visible pieces of zucchini. No need to puree until completely smooth.

zucchini cheese on wet ingredients in blender

 

The batter will be on the thick side. And it may seem wrong. But it’s so right. Believe me. Just go with it.

Tip: Add extra cheese to the tops for even more golden brown color and cheese flavor.

Adding zucchini muffin batter into tin with a spoon

After about 25 minutes in the oven, the muffins bake up light and a beautiful golden brown.

Zucchini Muffins on a cooling rack

So that’s it! These muffins come together quickly so I like to include them in my Sunday meal prep for an easy breakfast or snack through the week.

Here’s the easy recipe. Be sure to PIN it and tag me on Instagram when you make it!

White Cheddar Zucchini Muffins PIN

5 from 6 votes
Cheddar Zucchini Muffins on cooling rack
Flourless Savory Cheddar Zucchini Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

These gluten-free cheddar zucchini muffins are a savory and satisfying way to use up zucchini! Made with almond flour, cheddar, and garlic these low carb savory zucchini muffins are an easy meal prep breakfast or snack.

Course: Breakfast, Snack
Cuisine: American
Keyword: almond flour muffins, savory zucchini muffins, zucchini
Servings: 8 muffins
Calories: 170 kcal
Author: Marisa Moore
Ingredients
  • cup almond flour
  • 3 large eggs
  • ½ tsp baking soda
  • ¼ ½ tsp coarse salt*
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • 1/8 tsp garlic powder
  • 1 cup + 1 Tbsp shredded cheddar cheese
  • 1 cup shredded and squeezed zucchini (1/2 a large zucchini or 1 small zucchini)
Instructions
  1. Preheat oven to 350°F. 

  2. Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 cup cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter.

  3. Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 Tbsp cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean. 

  4. After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm. 

Recipe Notes

Refrigerate any leftovers. Reheat in a toaster oven or the regular oven.

PIN this recipe for later: https://www.pinterest.com/pin/258464466099881323/

 

These gluten-free cheddar zucchini muffins are a savory and satisfying way to use up zucchini! Made with almond flour, cheddar, and garlic these low carb zucchini muffins are an easy meal prep breakfast or snack.  #zucchini #paleorecipes #mealprep #ketorecipes #marisamoorenutrition

16 Comments on White Cheddar Zucchini Muffins

  1. Elaine @ Dishes Delish
    August 6, 2018 at 11:07 AM (2 weeks ago)
    Yummy! These savory zucchini muffins look so delicious! I love that they are flourless! Perfect for a delicious breakfast!
    Reply
    • Marisa
      August 6, 2018 at 11:18 AM (2 weeks ago)
      Thanks, Elaine. I had a couple this morning. I can't get enough of them! Reply
  2. Suzy
    August 6, 2018 at 11:44 AM (2 weeks ago)
    What a great idea! I have some zucchini to use up! Reply
    • Marisa
      August 6, 2018 at 12:15 PM (2 weeks ago)
      It's everywhere this time of year! Try it out and let me know how it goes! Reply
  3. Jenna @ A Savory Feast
    August 6, 2018 at 12:05 PM (2 weeks ago)
    I love the idea of savory muffins! These would go great with dinner, too.
    Reply
    • Marisa
      August 6, 2018 at 12:16 PM (2 weeks ago)
      I've been devouring them at breakfast but you're absolutely right. They would! Reply
  4. Dana | Mama Needs Cake
    August 6, 2018 at 12:12 PM (2 weeks ago)
    I love recipes that use zucchini and look for new ones to try every summer... this one definitely makes the list!
    Reply
    • Marisa
      August 6, 2018 at 12:18 PM (2 weeks ago)
      Yes! Glad to hear it. Reply
  5. Claudia Lamascolo
    August 6, 2018 at 12:37 PM (2 weeks ago)
    what a great idea for this savory muffin I love that you added so much flavor to a bland vegetable to be fabulous!
    Reply
    • Marisa
      August 6, 2018 at 1:22 PM (2 weeks ago)
      Haha! Zucchini is rather bland but there are few things that onion, garlic, and pepper can't fix! Reply
  6. Shashi at SavorySpin
    August 6, 2018 at 12:49 PM (2 weeks ago)
    Marisa, these are some darn delicious looking savory zucchini muffins! Loving your almond flour use in these! Yay for muffin week!
    Reply
    • Marisa
      August 6, 2018 at 1:23 PM (2 weeks ago)
      Thanks, Shashi! The almond flour really lightens them up so they are less like an "egg cup" amd more like a real muffin. Tasty indeed. Reply
    • Marisa
      August 8, 2018 at 9:39 AM (2 weeks ago)
      Thanks, Sheila! I'm loving them! Reply
  7. Grace
    August 6, 2018 at 8:11 PM (2 weeks ago)
    These look and sound amazing. I love the savory idea! Reply
    • Marisa
      August 8, 2018 at 10:21 AM (2 weeks ago)
      Thank you! They've been great for breakfast this week! Reply

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