Chicken, Cheese, and Zucchini Muffins

Chicken cheese and zucchini muffins came into my weekly meal prep routine after I had some leftover roast chicken and too much zucchini in the fridge one day so I thought why not mix them into something savory and portable. I stirred everything into a simple batter with shredded cheese baked them into muffins and after one bite I knew they were going to be a regular feature in my kitchen.

These little muffins are now one of my favorite ways to make sure lunch or a quick snack is satisfying and flavorful and I love how moist they stay thanks to the zucchini plus they’re easy to freeze and perfect for both kids and adults which makes them a total win for busy days.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Shredded zucchini – Keeps the muffins moist and adds veggie goodness.
• Cooked chicken – Adds protein and makes the muffins filling.
• Shredded cheese – Melts into the batter and gives a rich cheesy flavor.
• Eggs – Bind everything together and provide structure.
• All-purpose flour – Forms the base of the batter and holds the muffins together.
• Baking powder – Helps the muffins rise and turn light and fluffy.
• Milk – Keeps the batter smooth and moist.
• Olive oil – Adds moisture and keeps the muffins tender.
• Salt and pepper – Balance the flavor and enhance the savory notes.
• Fresh herbs (optional) – Add brightness and an herby finish.

Tools You’ll Need

• Grater – To shred the zucchini finely.
• Large bowl – For mixing all the ingredients together.
• Muffin tin – To bake the muffins into their perfect shape.
• Paper liners or non-stick spray – Prevent sticking in the pan.
• Measuring cups and spoons – For accuracy in your batter.
• Spatula – Helps mix the batter gently and evenly.

Instructions

Step 1:

I start by preheating the oven to 375°F and lining a muffin tin with paper liners or lightly greasing each cup.

Step 2:

Next I grate the zucchini and squeeze out the excess moisture using a clean kitchen towel or paper towels which helps keep the muffins from getting soggy.

Step 3:

In a large mixing bowl I whisk together the eggs milk and olive oil until smooth.

Step 4:

Then I add the flour baking powder salt and pepper and stir just until combined to avoid overmixing.

Step 5:

I fold in the shredded zucchini chopped cooked chicken shredded cheese and herbs if using until everything is evenly distributed in the batter.

Step 6:

Using a spoon or scoop I divide the mixture evenly among the muffin cups filling each about 3/4 full.

Step 7:

I bake them for 22 to 25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.

Step 8:

Once baked I let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Tips

If I’m short on cooked chicken I sometimes use shredded rotisserie chicken or even turkey and for extra flavor a sprinkle of garlic powder or dried thyme goes a long way. You can swap the cheese too—cheddar mozzarella or feta all work wonderfully. These muffins also freeze beautifully so I often double the batch and store extras for busy days.

Ways to Serve

Warm with a side salad for a light lunch

Packed in lunchboxes with fruit or crackers

As a grab-and-go breakfast with a smoothie

Served with soup instead of bread

Sliced and reheated as a high-protein snack

Frequently Asked Questions

Can I freeze Chicken Cheese and Zucchini Muffins?

Yes I let them cool completely then freeze in an airtight container and reheat in the microwave or oven as needed.

Do I need to peel the zucchini for Chicken Cheese and Zucchini Muffins?

No peeling is necessary just grate and squeeze out the moisture before adding to the batter.

Can I use canned chicken in Chicken Cheese and Zucchini Muffins?

Yes just drain it well and shred it before mixing into the batter.

See You in the Kitchen

I hope you try these chicken cheese and zucchini muffins and make them part of your meal prep or snack routine! They’re hearty cheesy and sneak in some veggies without even trying. Let me know your favorite variations—I’d love to hear how you make them your own.

Happy Cooking!

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