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    Home » Baking Recipes » Muffins and Loaves » Zucchini Cheddar Muffins (Gluten Free)

    Zucchini Cheddar Muffins (Gluten Free)

    Published: Aug 30, 2021 by Elaine - 4 Comments

    Jump to Recipe Print Recipe

    These gluten-free Zucchini Cheddar Muffins explode with flavour thanks to the combination of sharp cheddar cheese, garlic and green onion. This savoury zucchini cheese muffin recipe is made with a winning combo of almond flour and tapioca flour for a tender muffin with a cheesy, chewy top!

    Gluten Free Zucchini Cheddar Muffins on a plate overhead view
    Jump to:
    • ❤️ Why you'll love this recipe
    • 🛒 Simple Ingredients
    • 🔪 Instructions
    • 👍🏼Helpful Tips
    • 🔁 Possible Variations
    • 🥶 Storage and Freezing Instructions
    • Serving suggestions for savoury zucchini muffins
    • 🗒 More easy gluten-free muffin recipes
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • Cheese! This recipe makes healthy savoury zucchini muffins with oodles of cheesy flavour! With cheese in the middle and chewy cheese on top, this zucchini cheese muffin will satisfy any of the cheese monsters in your home.
    • Your kitchen will smell heavenly when you bake a batch of these buttery, garlicky snack muffins!
    • Great for any time of the day! These make a satisfyingly quick and easy breakfast and they're also delicious with soups or stews. They're a perfect side dish with a bowl of Instant Pot Creamy Tomato Soup or my Family Favourite Carrot Ginger Soup.
    • It's a great way to use up zucchini! In late summer when gardens and farmer's markets are overflowing with summer squash, if you're like me, you're looking for ways to use it.

    I like adding zucchini to sweet muffins like these Gluten-Free Double Chocolate Zucchini Muffins, Zucchini Banana Muffins or this Double Chocolate Zucchini Bread.

    But adding zucchini to savoury recipes is my favourite way to use it.

    For example, this recipe for Crispy Baked Zucchini Patties is good for make-ahead meals to freeze for busy weeknights. I also make this Cheesy Crustless Zucchini Quiche or this oh-so-good Paleo Zucchini Carrot Quiche often.

    🛒 Simple Ingredients

    zucchini cheddar muffins ingredients
    dry ingredients
    wet ingredients for gluten-free zucchini cheddar muffins
    wet ingredients

    You'll find a complete list of ingredients with amounts in the recipe card below. Here are a few notes about the key ingredients.

    almond flour: use finely ground almond flour, readily available in the baking section of most supermarkets.

    tapioca flour: is also known as tapioca starch. It helps provide structure to gluten-free baking.

    garlic powder and dry mustard: both are optional, but they add lots of delicious flavour to these savoury zucchini muffins.

    zucchini: You'll need one medium zucchini. There is no need to peel it. Shredded zucchini must be very well-drained to avoid soggy muffins.

    cheese: these zucchini muffins are delicious with an "old" or sharp cheddar, but you can use half cheddar and half Parmesan if you prefer.

    buttermilk: if you don't have any on hand, (and who does?) make your own in just a few minutes. Add 1 tablespoon vinegar or lemon juice to 1 cup milk (dairy or plant-based milk) as a buttermilk substitute. You can also replace the buttermilk with plain yogurt.

    🔪 Instructions

    • After preheating the oven and lining a muffin tin with parchment paper liners, prepare your ingredients. Grate the zucchini with a box grater or in a food processor. Sprinkle it with a little salt to help it release its water. Let it sit in a sieve or colander set over a bowl to drain while you chop the green onions (scallions) and grate the cheese.
    • Next, whisk the dry ingredients together in a medium bowl.
    • Whisk the eggs, buttermilk and melted butter in a large bowl.
      Wet ingredients for zucchini cheddar muffins.
    • Add the dry ingredients to the wet ingredients and stir until moistened.
      Combining wet and dry ingredients for zucchini cheese muffins.
    • Stir in the green onions and grated cheese.
      Adding onions and grated cheese to zucchini cheddar muffin batter.
    • Next, gently fold in the very well-drained grated zucchini. Be sure to squeeze as much water as you can from the grated zucchini, using a clean tea towel or cheesecloth. Don't hesitate to squeeze it with your hands, too! Removing the water will help avoid soggy muffins.
      Adding shredded zucchini to zucchini cheese muffin batter.

    Divide the muffin batter evenly between 12 large muffin cups. An ice cream scoop or a large cookie scoop is the ideal tool for this job, but a large spoon will work, too. Top each muffin with a small amount of extra grated cheese before baking.
    Muffin cups filled with zucchini cheese muffin batter.

    Bake for 20 - 22 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.

    👍🏼Helpful Tips

    1. Avoid muffins that stick to the pan! Use parchment paper muffin liners or silicone muffin cups to bake these zucchini cheddar muffins. The cheese will stick to regular white paper muffin cups making the muffins difficult to remove.
    2. Don't forget to save some cheese! Remember to reserve ½ cup of the grated cheese to add to the top of the muffins before baking.
    3. Check for doneness. Undercooked muffins will be sticky if you remove them from the oven too soon. They'll be dry and crumbly if you bake them too long. Check your oven temperature with an oven thermometer, as many ovens are inaccurate. Use a toothpick to check for doneness. It should come out clean when your muffins are ready.
    4. These muffins don't rise with lovely domed tops. Expect them to sink a little after baking. They're best if you allow them to cool completely.

    🔁 Possible Variations

    Add more flavour! Adding garlic powder and/or dry mustard is optional, but both will add lots of flavours.

    Spice them up! You could also add a little heat by adding finely chopped jalapeño pepper or well-drained pickled jalapeño peppers or dried chili flakes.

    No buttermilk on hand? Make your own by adding a tablespoon of vinegar or lemon juice to milk or plant-based milk.

    Make them mini! This recipe will yield 36 mini muffins. If you use a 24-cup mini muffin tin you'll have leftover batter to make four regular-sized muffins, too. Mini zucchini cheese muffins make great snacks for toddlers. They're also a perfect addition to a cheese plate, charcuterie board or appetizer platter.

    Close up view of Zucchini Cheddar Muffins on a plate

    🥶 Storage and Freezing Instructions

    These gluten-free zucchini cheddar muffins are best eaten on the day they're baked. After that, store them in an airtight container in the fridge. You can gently reheat them in the microwave or toaster oven.

    These muffins freeze beautifully, too. Freeze in a sealed container for up to 3 months. Thaw at room temperature, then gently reheat in the microwave or toaster oven.

    Serving suggestions for savoury zucchini muffins

    Enjoy these as an easy breakfast, as a side dish with a salad for lunch.

    They make a delicious alternative to crackers with a bowl of soup.

    Love savoury muffins? Try these MIni Gluten-free Broccoli CheeseMini Gluten-Free Broccoli Cheese Muffins or Blueberry Buttermilk Cornbread Muffins, too.

    🗒 More easy gluten-free muffin recipes

    • Ultra Moist Keto Blackberry Muffins cut in half
      Ultra Moist Keto Blackberry Muffins - Keto, Paleo
    • Keto Cranberry Lemon Muffins in a muffin tin
      Gluten-Free Cranberry Lemon Muffins - Keto
    • Chunky Monkey Muffins on a cooling rack
      Grain-Free Chunky Monkey Muffins
    • Close up view of a Vanilla Glazed Apple Muffin with Maple Cinnamon Streusel
      Grain-Free Apple Muffins with Maple Cinnamon Streusel

    When you make these savoury zucchini muffins please leave a comment and a star rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox.

    📖 Recipe

    a plate full of zucchini cheddar muffins

    Gluten Free Zucchini Cheddar Muffins

    These savoury cheesy zucchini muffins make an easy meal prep breakfast or healthy snack. Made with almond flour, they are moist with a tender crumb with lots of cheesy flavour!
    Print Pin Rate
    Course: Breakfast and Brunch
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 42 minutes minutes
    Servings: 12
    Calories: 227kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    12-cup muffin tin
    parchment paper muffin liners
    silicone muffin liners
    box grater
    oven thermometer
    large cookie scoop

    Ingredients

    • 2 cups almond flour, finely ground
    • ½ cup tapioca flour, (tapioca starch)
    • ½ teaspoon sea salt
    • 2 teaspoons baking powder
    • ½ teaspoon garlic powder, optional
    • ½ teaspoon dry mustard optional
    • 2 large eggs
    • ¾ cup buttermilk *see note
    • 3 tablespoons butter, melted and cooled
    • 2 green onions, sliced
    • 1 cup aged or sharp cheddar cheese, grated, divided
    • 1 ½ cups zucchini, shredded and well-drained

    Instructions

    • Preheat oven to 350°F. and line a 12-cup muffin tin with parchment paper liners or silicone liners.
    • Grate the zucchini, toss with a sprinkle of salt and let it stand in a colander set over a bowl to drain.
    • Melt the butter and set it aside to cool.
    • Chop the green onions (scallions) and grate the cheese.
    • In a medium bowl, whisk the dry ingredients together.
    • In a large bowl, combine the eggs, buttermilk, and melted and cooled butter.
    • Add the dry ingredients to the wet ingredients and stir until combined.
    • Stir in the green onions (scallions) and ¾ cup of the grated cheese.
    • Squeeze as much water as you can from the shredded zucchini, using a clean teatowel or cheesecloth or even your hands. Gently fold it in to the muffin batter.
    • Divide the batter among 12 muffin tins. Top each muffin with a small amount of the remaining ¼ cup of cheese, dividing it equally among the muffins.
    • Bake at 350°F. for 22 - 26 minutes or until a toothpick inserted comes out clean or with just a few crumbs.
    • Let the muffins sit in the muffin tin for 10 minutes, then remove to a wire rack to cool completely.

    Notes

    Make your own buttermilk substitute by adding ¾ tablespoon lemon juice or vinegar to ¾ cup of milk or plant-based milk.
    Use parchment paper muffin liners or silicone muffin cups to bake these zucchini cheddar muffins. The cheese will stick to regular white paper muffin cups making the muffins difficult to remove.
    Reserve ¼ cup of the grated cheese to add to the top of the muffins before baking.
    These muffins don't rise with lovely domed tops! Expect them to sink a little after baking.

    Nutrition

    Calories: 227kcal | Carbohydrates: 10g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 239mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 3mg | Calcium: 197mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

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    Reader Interactions

    Comments

    1. Marcie

      October 06, 2021 at 8:13 pm

      5 stars
      Excellent! Love the flavors and they're quite filling. Totally satisfying.

      Reply
      • Elaine

        October 07, 2021 at 4:14 pm

        Thanks Marcie, Happy to hear you like them, too!

        Reply
    2. Anna

      September 01, 2021 at 8:19 pm

      5 stars
      These are delicious! I subbed chives for the green onions. I’ve been eating them for breakfast this week!

      Reply
      • Elaine

        September 02, 2021 at 4:31 pm

        I'm happy to hear that--thanks for the 5 stars, too!

        Reply
    5 from 2 votes

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    Welcome! I'm Elaine

    Gluten-free Made Easy!

    I create delicious gluten-free recipes that everyone can make. Gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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