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Baking recipe · from the recipe book

Savory Zucchini Cheddar Walnut Muffins

Tender, golden savory muffins packed with fresh zucchini, sharp cheddar, thyme and green onion, with toasty walnuts for crunch inside and on top.

Savory Zucchini Cheddar Walnut Muffins

Ingredients

  • 1½ medium320 gZucchinicoarsely grated and squeezed dry
  • 2 cups250 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp2 gDried thyme
  • 1 cup shredded120 gCheddar cheeseshredded, divided
  • 3 tbsp grated20 gGrated Parmesan
  • 2 medium30 gGreen onionsthinly sliced
  • ⅔ cup chopped80 gWalnutstoasted and chopped, divided
  • 2 large100 gEggsat room temperature
  • ¾ cup (180 ml)180 gMilk, 2%
  • ⅓ cup70 gOlive oil

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, let cool, then chop. Set aside three-quarters for the batter and the remaining quarter for the topping.
  3. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can.
  4. Shred the cheddar. Set aside three-quarters for the batter and the remaining quarter for the topping.
  5. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper, thyme and parmesan.
  6. In a medium bowl, whisk the egg, milk and olive oil until smooth.
  7. Stir the zucchini and green onion into the egg mixture.
  8. Pour the zucchini mixture into the flour mixture and fold gently with a spatula until just a few dry streaks remain.
  9. Fold in the three-quarters of the cheddar and the three-quarters of the walnuts set aside for the batter; do not overmix.
  10. Divide the batter among the 12 liners, then sprinkle the tops with the remaining quarter of the cheddar and the remaining quarter of the walnuts.
  11. Bake for 22 to 25 minutes, until the tops are golden and a toothpick in the center comes out clean.
  12. Cool in the tin for 5 minutes, then move the muffins to a rack and cool at least 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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