So here’s a little secret: I used to be *that* person who bought a whole pile of zucchinis thinking I’d become some spiralizing genius. Fast forward, and half would go mushy in the fridge—until I stumbled on these surprisingly tasty zucchini egg muffins. One lazy Saturday, rain pouring, too tired to do more than shuffle to the coffee pot, I cobbled this recipe together with fridge remnants. The first batch overflowed the pan (classic), but honestly, the feathery soft insides and golden cheesy tops? A minor kitchen victory. Even my brother, who thinks green stuff is a conspiracy, ate two.
Why I keep coming back to these muffins
I make these when mornings are a whirling dervish and I want to feel like a domestic wizard with a secret trick up my sleeve. They’re fast, require basically zero brainpower if you haven’t had your coffee, and you can eat them warm, cold, or—if we’re being honest—straight out of the muffin tin with your hands (no judgment). My family goes slightly wild for these, mostly because they’re fluffy, cheesy, and you can’t really taste the veggies (which, let’s face it, is the real magic for picky eaters).
Oh, and if you hate washing up like I do, these only use one bowl. Well, unless you count the grater, but that’s a battle for another day.
What you’ll need (with a few swaps and secrets)
- 2 small zucchini (or one big one—I’ve even used yellow squash on lazy weeks)
- 6 large eggs (my neighbor swears by free-range; whatever you’ve got is totally fine)
- 1/3 cup milk (I’ve used almond milk and it’s just as good, maybe better?)
- 1 cup shredded cheddar cheese (sometimes I’ll do half feta for a salty pop; my gran was a Parmesan purist but honestly, any cheese goes)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (I love a big crank from the grinder, but pre-ground works in a pinch)
- 1/4 cup chopped green onion or chives (sometimes I forget this part, still tasty)
- Handful of cherry tomatoes, diced (optional but oof, when they’re sweet—so good)
- Cooking spray or a bit of butter for greasing the pan
How I throw them together, mostly in the right order
- Preheat your oven to about 350° F (175° C). I always say “about” because my oven is temperamental, so if yours runs hot, maybe pull back a smidge.
- Grate the zucchini onto a clean dish towel or paper towels, then squeeze out as much water as you can—seriously, you’ll be amazed how much comes out; it’s like wringing out a wet dog. Don’t skip this, or you’ll get soggy muffins (learned that the hard way).
- Grab a big bowl and add eggs. Whisk—vigorously if you’re stressed out, or gently if you’ve just woken up. Pour in your milk.
- Stir in the cheddar (or whatever cheese you’ve scrounged), salt, pepper, green onion, and anything else you’re throwing in. Fold in the *very wrung out* zucchini. The mixture will look odd. That’s normal—it always does.
- Grease a standard muffin tin pretty well (or use liners, but honestly, I find they just stick). Scoop the mixture evenly. Pro tip: I fill each muffin slot almost to the top. If you’re feeling fancy, sprinkle a bit more cheese over each one. This is where I usually sneak a taste of the raw mix, but if that’s not your style, skip it.
- Bake for about 20-25 minutes. Peek in at 18 and see if they’ve puffed and are just golden at the edges. Give the tin a little shake—if the middles aren’t wobbly, they’re done. They’ll deflate a little; that’s totally fine.
- Let them cool a few minutes in the tin before running a knife around the edges. They’ll pop right out (usually—sometimes they’re stubborn, and I just call it ‘rustic’).
A few notes I wish someone had told me ages ago
- If you skip greasing the pan, prepare for emotional damage trying to chisel those muffins out. Just trust me.
- Once I thought I could skip squeezing the liquid from the zucchini to save time—nope. Utter sogginess. Not worth it.
- If you’re out of green onions, a tiny pinch of garlic powder is delicious. Too much and, well, there goes your day.
Variations that (mostly) worked
- Add diced ham or cooked bacon for a meatier muffin—my uncle claims it’s the only “real” breakfast.
- Swap in roasted red peppers and a little smoked paprika. Yum. Oh, but don’t try raw bell peppers; they weep all over. Not pretty.
- One time I tried ricotta instead of cheddar. Flavor: good. Texture: not so much. Maybe don’t try that—unless you like mush.
Bits and bobs: Stuff you’ll need
- A standard 12-cup muffin tin (but, you know, if yours has 6, just halve the batch, though I always run out of batter for the last one—go figure)
- A cheese grater—honestly, I’ve used a food processor when I felt fancy but hand-grated is less washing up
- If you’re totally out of muffin tins, pour the mix in one of those little Pyrex baking dishes and call it a crustless quiche—tastes the same, looks like you planned it
How long do these last? Good question!
You can pop them in an airtight container and they’ll keep in the fridge for about 3 days—but honestly, in my house they rarely survive past breakfast #2. Sometimes, I manage to freeze a couple (wrap tightly, then stash in a freezer bag) and just reheat them in the microwave for about 30 seconds. But don’t quote me on exact times, microwaves are mysterious beasts.
How I love to serve them (and a weird tradition)
I like to pile them onto a plate and serve with a few slices of avocado and maybe some hot sauce on the side. Somehow my mum insists on honey (don’t ask—try it if you dare). And if you have some leftover toast, it’s perfect for mopping up the cheesy bits.
Pro tips I’ve learned, sometimes the hard way
- If you try to rush the cooling bit and flip the muffins straight out—ouch. Burnt hands, squished muffins. Don’t be me.
- Overbaking? I once forgot about a tray and they came out looking like hockey pucks. Great for the dog, less so for breaky.
- Tiny thing: if your zucchini is huge and seedy, scoop the seeds out before grating—in my experience, mega seeds = watery muffins.
Real questions I’ve actually gotten (and sometimes answered badly)
- Can I make these without cheese? Yep! They’re less rich, but still decent. Maybe sprinkle a few seeds on top for crunch?
- Do I have to peel the zucchini? Not at all. The skin disappears; also, it’s where the vitamins hang out (probably?).
- What if I don’t have muffin tins? Like I said, use a small baking dish or even little ramekins—just adjust the baking time a bit. Oh, and oil those up good.
- Can I add more veggies? Absolutely, though I’ve learned the hard way to avoid super watery stuff (raw tomatoes, spinach straight from the bag). Roast or chop ’em small and dry first.
- Are these low carb or keto? Pretty much, depending what else you add. If you want all the nitty gritty, Diet Doctor does awesome guides (I just google when in doubt!).
- Any good gadget for grating? I like the OXO box grater—it’s sturdy and my knuckles have survived. Box graters in general are handy, but I’ve used a basic plane-style one in a pinch.
- Why do mine stick? Not enough grease, or they’re just being annoying. Try letting them cool longer and gentle persuasion; the blunt end of a butter knife is magic.
Right, that about does it. If you do make these, let me know what little tweaks or disasters you run into; frankly, the best versions always come form winging it. I’m not shy about saying this recipe works even better the next day—cold fridge muffins with a cuppa, absolute heaven. Oh, and side note—has anyone else noticed how zucchinis multiply in the garden the second you turn your back? It’s almost spooky (in a good way, if you have this recipe handy).
Ingredients
- 4 large eggs
- 1 medium zucchini, grated
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil spray for muffin tin
Instructions
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1Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with olive oil spray.
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2In a medium bowl, beat the eggs. Add shredded zucchini, cheddar cheese, red bell pepper, green onions, garlic powder, salt, and black pepper. Stir until well combined.
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3Evenly divide the mixture among the prepared muffin cups, filling each about three-quarters full.
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4Bake in the preheated oven for 22-25 minutes, or until the muffins are set and lightly golden on top.
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5Let the muffins cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for up to 4 days.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
90 caloriescal
Protein:
7 gg
Fat:
5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
3 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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