Savory Whole Grain Zucchini Cheddar Muffins

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Savory Whole Grain Zucchini Cheddar Muffins at

I am on a mission…. looking for ways to incorporate more veggies into the day.   Dinner is easy, lunch is not bad, but breakfast is hard.  The way I see it there are 3 ways to eat veggies at breakfast.

  1. Throw some in your scrambled eggs.
  2. Add some greens to your smoothies.
  3. Enjoy a savory breakfast muffin.

If anyone has other ideas for breakfasts that include vegetables, I would love more suggestions.

I try to avoid too many sweet breakfasts as they leave me hungry just an hour or two later (although the occasional scone is necessary).   I also try to be conscientious about reducing sugar for the whole family.  This savory muffin has no sugar at all, but it is still tender and moist from the coconut oil and zucchini.

We gobbled them up as breakfast muffins with a side of fruit and scrambled eggs.  But these would also be great with a salad or a bowl of soup.

Savory Whole Grain Zucchini Cheddar Muffins at

Mix up your batter.


Scoop it into a lined or greased muffin tin.


Bake at 400° for 20-25 minutes until golden brown and a toothpick inserted in the middle comes out clean.   Want a quick tip?  I always place my muffin tins on a baking sheet, it prevents the bottoms from getting too brown.

Zucchini Cheddar Muffins


Savory Whole Grain Zucchini Cheddar Muffins

Prep Time: 15 minutes

Cook Time: PT20-25M

Yield: 12


  • 2 1/4 Cups (10 oz) White Whole Wheat Flour
  • 1 Tbsp. Baking Powder
  • 1/2 Tsp. Salt
  • 2 Large Eggs
  • 1/2 Cup (4 oz) Melted Coconut Oil or Butter
  • 3/4 Cup Shredded Cheddar Cheese (Preferably Raw and Organic)
  • 1 Cup Shredded Zucchini (squeeze out excess liquid)
  • 2 Scallions Sliced Thinly
  • 1 Cup Whole Milk


  1. Beat together the eggs and milk.
  2. Mix together the flour, baking powder, and salt.
  3. Combine the coconut oil, milk mixture, and flour mixture together just until combined.
  4. Gently add in the zucchini, cheddar cheese and scallions.
  5. Scoop into lined muffin tins.
  6. Bake at 400° for 16-19 minutes. Muffins are done when a toothpick inserted in the middle comes out clean.

Shared with:  What’s Cookin’ Wednesday , Whole Foods Wednesday ,Simple Lives Thursday and Foodie Friday.

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  1. brenda says

    I made a version of these using gluten free flours (sorghum and tapioca subbed for regular), added diced roasted red pepper and replaced the oil with about the same amount of extra milk. The latter was an accident; i forgot the oil and added milk because the batter seemed dry. They were nice. I recommend the roasted pepper for extra flavor.

  2. Nad says

    I made these yesterday and they turned out great! A little flat on the top but delicous. I didn’t have cheddar and I wanted something with a little more zing so I opted for a smoked havarti. It made them smell and taste even more delicious! I read the instructions and comments before getting started; I mixed the batter well but I got a whole wheat flour that does not produce gluten in the mixing process (at Bulk Barn). I always feel odd leaving “clumps” in a batter so I made sure I got a proper type of flour. All in all, this recipe is great! Thanks for sharing!

  3. Sabitha says

    I tried this muffin today, for some reason they turned out dry… Not sure what did I do wrong.. Exact measurements and exact timing as specified in the recipe. Any ideas?

    • says

      I’m sorry to hear the muffins didn’t turn out great! I can think of three things that would make a muffin dry. 1. Too much flour – If you are not weighing the flour, be careful to scoop and level. I have a link to a video in this post 2. Over mixing- It’s important to gently mix in the flour just until moistened. Too much mixing will develop the gluten- which is great for bread but not for muffins! 3. Over baking- Ovens are often not calibrated correctly and can run too hot or cold. Again, I apologize they didn’t come out great for you. These are one of my favorite breakfast dishes, I hope some of these tips help :)

  4. Rebecca R. says

    Tried this and it’s fantastic! I made it in a bread pan though bc I don’t have a muffin tin. It was so tasty. Thanks for sharing the recipe.

  5. TerryM says

    Could you use just whole wheat flour instead of white whole wheat? Or would it be better to use half white / half whole wheat flour? They look scrumptious.

  6. says

    A cheesy omlet filled with onions and roasted peppers is one of the only way I can get veggies into my husband. I will try these, though – he likes zucchini bread, so these might work, too!

    • thewellflouredkitchen says

      I love omelets too! Fortunately my husband will eat most anything I make (when he doesn’t ask for seconds I know he didn’t like it :)) But these were a big hit, hope your husband likes them!

    • thewellflouredkitchen says

      Thanks! I just took a parchment square and pushed it down into the muffin tin.

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