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Tasty Cheddar Zucchini Mini Muffins Easy Homemade School Snack Recipe

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These bite-sized cheddar zucchini mini muffins are a quick, savory snack perfect for school lunchboxes, packed with veggies and cheesy flavor that kids love.

Ingredients

Scale
  • 1 cup (120 grams) grated zucchini, squeezed to remove excess moisture
  • 3/4 cup (85 grams) sharp cheddar cheese, shredded
  • 1 cup (125 grams) all-purpose flour (can substitute whole wheat or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 large egg, room temperature
  • 1/2 cup (120 ml) milk (whole or 2%, or dairy-free like oat or almond milk)
  • 1/4 cup (60 ml) olive oil or melted butter
  • Optional: a handful of chopped fresh herbs like parsley or chives

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with paper liners.
  2. Grate about 1 cup (120 grams) of zucchini. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together 1 cup (125 grams) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder.
  4. In a separate large bowl, beat 1 large egg with 1/2 cup (120 ml) milk and 1/4 cup (60 ml) olive oil or melted butter until smooth.
  5. Stir the drained zucchini and 3/4 cup (85 grams) shredded sharp cheddar into the wet ingredients. Fold in herbs if using.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Do not overmix.
  7. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
  8. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Tent with foil if browning too fast.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Drain zucchini thoroughly to avoid soggy muffins. Do not overmix batter to keep muffins tender. Tent with foil if muffins brown too quickly. Can substitute flours and dairy to accommodate gluten-free or dairy-free diets. Muffins store well at room temperature for 2 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition

Keywords: cheddar zucchini muffins, mini muffins, school snacks, savory muffins, easy snack recipe, kid-friendly snacks, homemade muffins

Find it online: https://tablemira.com/tasty-cheddar-zucchini-mini-muffins-easy-homemade-school-snack-recipe/