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Zucchini-and-Cheese Muffins

Name: Zucchini-and-Cheese Muffins
Prep time: 20 min
Total time: 60 min
Yield: 12 savory muffins
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 2 large eggs; 1/2 cup milk; 1/4 cup olive oil; 1 cup coarsely grated zucchini before squeezing; 3/4 cup shredded cheddar

Suggested ages 9–12 Cook with help: an adult handles heat and sharp tools

12 savory muffinsActive 20 minTotal 1 hr

Squeezing grated zucchini keeps these savory muffins from becoming soggy. Cheese adds flavor through the crumb. The young cook folds the batter gently and divides it between the cups while the tin is still cold.

Start with the grown-up check

Twelve savory golden muffins in paper liners with fine green zucchini threads and melted cheddar flecks. — AI-generated gouache-style food illustration. Follow the written ingredients and method.

Before you begin · grown-up check

The adult grates zucchini, cracks eggs and handles the oven and hot muffin tin.

A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting.
Adult heats oven to 375°F, washes and grates zucchini, and cracks eggs into a bowl.

Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.

Let’s make it

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TogetherWash hands with soap and water, clear the work area and read all the steps before measuring.
Young cookPut zucchini in the towel and squeeze out excess liquid. Line the cold muffin tin.
Young cookWhisk flour, baking powder and salt in one bowl. Whisk eggs, milk and oil in the other; fold in zucchini and cheese.
Young cookFold dry ingredients into wet just until combined, then divide between 12 liners. Do not taste; wash hands and clean raw-batter utensils.
Grown-upBake 20–24 minutes until golden and a center cake tester has no wet batter. Cool 5 minutes in the tin, then at least 10 minutes on a rack.

The skill you’re learning

Water hiding in vegetables becomes steam during baking. Squeezing first helps the batter set into a tender crumb.

Try one change

Use 1 cup grated carrot instead of zucchini; do not squeeze the carrot.

Serving & storing

A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 2 days.

Cook with a grown-up

Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.

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Printable ingredients, age and actor-labeled steps for Zucchini-and-Cheese Muffins