Zucchini Cheddar Muffins (Gluten Free)

❤️ 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

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.

👍🏼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.

🥶 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.

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.