Our delicious zucchini and cheddar cheese pancakes are so delicious! The zucchini keeps the muffin moist and the cheddar cheese adds so much flavor!
The recipe is very simple and only takes 35 minutes to make. There’s no long ingredient list or complicated preparation, just add the wet ingredients to the dry ingredients, stir with a wooden spoon until combined and you’re ready to go.
I don’t use paper cupcake liners for savory muffins because they stick to the paper, especially when baking with cheesecake. Grease a muffin tin well, and if it sticks to the tin by accident, you don’t have to worry. Carefully slide the knife between the cake and the mold and separate the two. It works like magic! 🙂
Customize the muffin to your personal taste: use your favorite cheese instead of cheddar, spinach instead of zucchini, add corn, ham, jalapenos, etc.
°3 cups (360 g) all-purpose flour
°2½ teaspoon baking powder
°1 teaspoon of salt
°1 teaspoon freshly ground pepper
°1 cup minus 2 1/2 tablespoons (220 ml) skim milk, whole milk can be used
°1 large egg
°2 tablespoons of extra virgin olive oil
°4.6 oz. (130g) grated zucchini
°3.5 oz. (100 g) low-fat grated cheddar cheese
°1 green onion, finely chopped
°1 tablespoon of chopped fresh thyme
Preheat the oven to 325°F (170°C) and grease a muffin tin.
Whisk the milk, eggs and oil together. Add the wet ingredients to the dry ingredients and whisk until completely combined.
Stir in zucchini, cheddar cheese, scallions, and thyme with a wooden spoon until evenly dispersed.
The batter will be quite thick, that’s okay.
Pour batter into prepared muffin tin (about full) and bake for 30-35 minutes or until just golden brown and a knife inserted in center comes out clean.
Let the delicious zucchini and cheddar cheese cakes cool in the pan for at least 10 minutes before removing them.
Store leftover muffins in an airtight container at room temperature for up to 3 days.