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!
❤️ 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.
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
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.
- 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.
- Add the dry ingredients to the wet ingredients and stir until moistened.
- Stir in the green onions and grated cheese.
- 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.
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.
Bake for 20 - 22 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- 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.
- 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.
- 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.
- 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.
🥶 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
🗒 More easy gluten-free muffin recipes
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.
Gluten Free Zucchini Cheddar Muffins
- 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
- 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.