Why You’ll Love This Recipe

These egg muffins are fluffy, flavorful, and portable—ideal for busy mornings or snacks on the go. The zucchini adds moisture and nutrition without overpowering the taste, while optional cheese and herbs bring richness and extra flavor. Easy to make in batches, they store well for a week or freeze for longer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh Zucchini

2 medium zucchinis, shredded and excess moisture squeezed out

Eggs and Dairy

8 large eggs
¼ cup whole milk or cream (optional, for creaminess)
½ cup shredded cheddar cheese (optional)

Herbs and Spices

1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
1 tablespoon fresh chives, chopped (optional)

Directions

Prepping the Zucchini

Wash and dry zucchini. Grate using a box grater.
Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

Mixing the Ingredients

Preheat oven to 375°F (190°C).
In a large bowl, whisk eggs until light and frothy. Add milk (if using), shredded zucchini, cheese, salt, pepper, garlic powder, and chives. Gently fold until combined, being careful not to overmix. Taste and adjust seasoning if needed.

Baking to Perfection

Grease a muffin tin or line with muffin liners. Fill each cup about three-quarters full with the mixture.
Bake for 20-25 minutes, or until muffins are golden brown and a toothpick inserted comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Add other vegetables like diced bell peppers, spinach, or mushrooms.
Swap cheddar for feta, mozzarella, or your favorite cheese.
Mix in cooked bacon, sausage, or ham for extra protein.
Season with different herbs such as parsley, thyme, or basil.
Make spicy by adding crushed red pepper flakes or diced jalapeños.

Storage/Reheating

Store zucchini egg muffins in an airtight container in the refrigerator for 3-4 days. Freeze for up to 2-3 months. Reheat in the microwave or oven until warmed through.

FAQs

How do I prevent soggy muffins?

Make sure to squeeze out excess moisture from zucchini before mixing.

Can I make these dairy-free?

Omit cheese and use a non-dairy milk alternative or skip milk altogether.

Can I prepare muffins ahead?

Yes, store cooked muffins refrigerated or frozen and reheat before eating.

Can I use frozen zucchini?

Thaw and drain thoroughly to remove moisture before using.

How do I know when muffins are done?

They should be golden brown and a toothpick inserted should come out clean.

Can I make these vegan?

You’ll need egg substitutes and non-dairy cheese; texture may vary.

Are these muffins low carb?

Yes, they are low in carbs and high in protein.

Can I add more veggies?

Absolutely, feel free to experiment with your favorite vegetables.

How to make them fluffier?

Whisk eggs thoroughly to incorporate air before mixing.

Can I freeze before baking?

It’s best to bake first, then freeze cooked muffins for best results.

Conclusion

Zucchini Egg Muffins are a versatile, healthy, and delicious breakfast or snack option that’s easy to customize and perfect for meal prep. With a tender texture and balanced flavors, they are sure to become a favorite go-to recipe for busy mornings or anytime hunger strikes.