Chicken Cheese Zucchini Muffins Recipe – Easy 30-Minute Savory Snack

Name: Chicken Cheese Zucchini Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup cooked chicken, shredded or finely chopped (about 5 oz); 1 cup zucchini, grated (about 1 medium zucchini); 1 cup shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 2 large eggs, room temperature; 1/2 cup milk (dairy or unsweetened plant-based); 1/4 cup olive oil; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon black pepper (optional); 1 teaspoon dried Italian herbs or oregano (optional); Extra cheese for topping (optional); Fresh parsley or chives for garnish (optional)

Posted on September 9, 2025

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The moment the aroma of freshly baked chicken, cheese, and zucchini muffins fills the kitchen, you just know something special is happening. It’s warm, savory, and honestly, a little bit nostalgic for me. I first whipped up these chicken cheese zucchini muffins during a hectic week when my fridge was basically a graveyard of leftovers (you know how it gets). Turns out, they’re the perfect solution for using up that last bit of rotisserie chicken and the lone zucchini rolling around in the crisper drawer. These muffins aren’t your typical sweet snack—they’re hearty, cheesy, and packed with veggies, making them a total win for busy families or anyone who loves a portable, protein-rich treat.

I’ve tested this chicken cheese zucchini muffins recipe more times than I can count. Whether it was for a quick after-school snack, a grab-and-go breakfast, or even as a side for soup night, these savory muffins always fit the bill. The combination of tender chicken, melty cheese, and mild zucchini is surprisingly addictive, and you really don’t need fancy ingredients or special skills. Plus, they come together in about 30 minutes—no joke! If you’re looking for an easy savory snack that’s healthy and satisfying, you’re about to meet your new favorite recipe. Trust me, these muffins are too good to resist.

Why do I love these chicken cheese zucchini muffins so much? They’re flavorful, sneak in extra veggies, and are a hit with both kids and adults (even the picky ones). As a home cook who’s always hunting for practical, delicious recipes, I can say these muffins check every box. So, whether you’re meal prepping, feeding a crowd, or just need a quick savory bite, this recipe is definitely worth a spot in your regular rotation.

Why You’ll Love This Recipe

If you’ve ever wished for a snack that’s easy, filling, and just a little bit fancy without the fuss, these chicken cheese zucchini muffins are your answer. Here’s what makes them stand out:

Quick & Easy: Ready in about 30 minutes, these muffins are perfect for busy weekdays or lazy weekends when you crave something savory but don’t want a big kitchen mess.
Simple Ingredients: No tricky items or specialty flours—you probably have everything you need right now. Chicken (rotisserie or leftover works), shredded cheese, zucchini, basic pantry staples.
Perfect for Any Occasion: These muffins work as a breakfast on the run, an after-school snack, a picnic treat, or even a crowd-pleasing appetizer at parties.
Crowd-Pleaser: Trust me, I’ve served these to kids, teens, and adults alike, and not a crumb remained. Their cheesy, savory goodness has universal appeal.
Unbelievably Delicious: The combo of juicy chicken, gooey cheese, and moist zucchini is downright comforting. Plus, the muffins have a beautiful golden crust that’s irresistible.

What sets this chicken cheese zucchini muffins recipe apart? I blend the zucchini right into the batter—no need to squeeze it dry—so the muffins stay moist and tender. Using both mozzarella and cheddar means you get that perfect stretch and savory punch. Honestly, it’s the kind of snack that makes you pause mid-bite and savor. It’s not just another muffin recipe, it’s the one you’ll crave again and again.

If you’re after a healthy snack that doesn’t taste “healthy,” this is it. These muffins deliver big on flavor and satisfaction, all while sneaking veggies into your day. They’re a little bit comforting, a little bit clever, and totally practical for real life. Whether you’re feeding picky eaters or fueling up for a busy afternoon, chicken cheese zucchini muffins are a reliable, tasty choice you’ll love making and sharing.

What Ingredients You Will Need

This chicken cheese zucchini muffins recipe pulls together wholesome, easy-to-find ingredients to create savory muffins with big flavor and a soft, moist texture. You don’t need anything fancy—just fresh, simple stuff you probably already have.

For the Muffin Batter:
- 1 cup cooked chicken, shredded or finely chopped (140g) – rotisserie, baked, or even poached chicken works
- 1 cup zucchini, grated (about 1 medium zucchini, 120g) – no need to peel, just wash and grate
- 1 cup shredded cheddar cheese (110g) – adds sharp, savory flavor
- 1/2 cup shredded mozzarella cheese (55g) – for gooey, stretchy bites
- 2 large eggs (room temperature)
- 1/2 cup milk (120ml) – any milk works, dairy or unsweetened plant-based
- 1/4 cup olive oil (60ml) – for moisture and a subtle richness
- 1 1/2 cups all-purpose flour (190g) – you can swap for whole wheat or gluten-free blend if needed
- 2 teaspoons baking powder – helps muffins rise
- 1/2 teaspoon baking soda – gives extra lift and tenderness
- 1/2 teaspoon salt – brings out all the flavors
- 1/4 teaspoon black pepper – optional, for a little kick
- 1 teaspoon dried Italian herbs or oregano – optional, but adds a nice herby note
For Garnish (Optional):
- Extra cheese for topping – a sprinkle of cheddar or mozzarella
- Fresh parsley or chives – for a pop of color and freshness

Ingredient Tips: I like to use Sargento or Tillamook cheese for consistently good melt and flavor. Any cooked chicken works—leftovers are perfect. For zucchini, smaller ones tend to be sweeter and less watery. You can swap in almond flour for a gluten-free option (just use about 1 1/4 cups and add an extra egg for binding). Not a fan of cheddar? Try Monterey Jack or Colby. Don’t stress if you’re missing a herb—these muffins are forgiving!

If you’re dairy-free, sub in a plant-based cheese and milk (I’ve tried it, and the muffins stay moist!). And for extra protein, sometimes I’ll toss in a tablespoon of hemp seeds or flaxseed meal. This recipe is flexible, so feel free to play around with what you have on hand.

Equipment Needed

You don’t need much to whip up chicken cheese zucchini muffins, and most tools are probably already in your kitchen. Here’s what I use:

Standard muffin tin (12-cup): Nonstick is best, but any will do. If you only have a mini muffin tin, just adjust the baking time (about 12-15 minutes).
Paper muffin liners or silicone baking cups: Makes cleanup way easier, especially with cheesy muffins.
Large mixing bowl: For combining the wet and dry ingredients.
Medium mixing bowl: To mix flour, baking powder, and baking soda.
Box grater: For shredding zucchini and cheese. If you don’t have one, a food processor with a shredding attachment works, too.
Measuring cups and spoons: For accuracy (nothing worse than dry muffins because you eyeballed the flour!).
Rubber spatula or wooden spoon: For gently folding the batter together.
Wire cooling rack: Optional but helps muffins cool evenly and prevents sogginess.

If you’re baking a lot, I recommend silicone muffin pans—they’re easy to wash and muffins pop right out. If your metal tin’s showing signs of wear, line it well to avoid sticking (trust me, I learned this the hard way). And don’t forget to let the grater dry thoroughly to keep it rust-free. You don’t need to break the bank for any of this—a thrift store muffin tin works just fine!

Preparation Method

Ready to get baking? Here’s exactly how I make chicken cheese zucchini muffins, step by step:

Preheat the oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Prepare the zucchini: Wash and grate 1 medium zucchini (about 1 cup/120g). No need to peel. If it’s extra wet, gently pat with a paper towel, but don’t squeeze dry—you want a little moisture for tender muffins.
Mix the dry ingredients: In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried herbs (if using).
Combine wet ingredients: In a large mixing bowl, beat 2 eggs lightly. Add 1/2 cup (120ml) milk, 1/4 cup (60ml) olive oil, and mix until smooth.
Add the cheese and chicken: Stir in 1 cup (110g) shredded cheddar cheese, 1/2 cup (55g) shredded mozzarella, and 1 cup (140g) cooked chicken. Fold in grated zucchini.
Combine wet and dry: Gently add the dry ingredients to the wet mixture. Fold with a spatula until just combined—don’t overmix, or the muffins can be tough. Batter will be thick but scoopable.
Fill the muffin tin: Divide batter evenly among the muffin cups (about 2/3 full). If desired, top each with a little extra cheese or chopped herbs.
Bake: Place in the oven and bake for 18-22 minutes, or until golden on top and a toothpick inserted in the center comes out clean. In my oven, 20 minutes is spot on.
Cool: Let muffins sit in the pan for 5 minutes, then transfer to a wire rack to cool fully. They firm up as they cool, so resist the urge to eat them piping hot.

Troubleshooting Tips: If muffins sink or are soggy, check your zucchini moisture. If they seem dry, you may have packed the flour—try spooning it into the cup instead of scooping. If cheese sticks to the pan, use liners next time.

Sensory cues: Muffins should be golden, smell cheesy and herby, and feel springy to touch. The centers will be moist but not wet. I’ve found that mixing gently keeps them from getting dense and rubbery. For speed, grate cheese and zucchini at the same time—less mess!

Cooking Tips & Techniques

Baking savory muffins isn’t tricky, but a few smart tweaks will make your chicken cheese zucchini muffins truly sensational.

Don’t overmix: Mixing too much can make muffins tough. Stir until just combined—even a few streaks of flour are okay.
Use room temperature ingredients: Cold eggs or milk can make the batter seize up, so let them sit out for a few minutes. I learned this after a batch turned out oddly dense!
Cheese choice matters: Shredded cheese melts best; pre-shredded works, but freshly grated gives better flavor and texture. I tried pre-shredded once and the muffins weren’t as moist.
Grate zucchini with skin on: It adds color and a little extra nutrition. No need to peel—unless your kids are super picky about green bits.
Multitasking: While the muffins bake, prep a quick salad or soup. It’s the easiest way to make a full meal with minimum effort.
Consistency: If you’re making a big batch, use a cookie scoop for even portioning. Muffins bake evenly and look more uniform.
Common mistakes: Overbaking dries out muffins. Check at 18 minutes, and remember, they’ll keep cooking a bit after you pull them out.

One time, I doubled the recipe and forgot to adjust the baking time for my convection oven—muffins were a little crispier but still delicious! If you’re batch baking, lower the temp by 10°F (5°C) and add a few minutes. Trust your senses—golden tops, cheesy aroma, and a gentle press should bounce back. These muffins are forgiving, but a little attention makes them perfect every time.

Variations & Adaptations

Chicken cheese zucchini muffins are super flexible. Here are some of my favorite ways to change things up:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend, or use almond flour (add an extra egg for binding). Muffins stay moist and rise well.
Dairy-Free: Use plant-based cheese and milk. I’ve tried Daiya shreds and oat milk—muffins were still delicious and held together nicely.
Vegetarian: Skip the chicken and add 1/2 cup cooked quinoa or canned chickpeas for protein. The texture changes a bit, but the flavor is still great.
Spicy Kick: Add 1/4 teaspoon chili flakes or a dash of hot sauce to the batter. Jalapeño slices on top also look (and taste) awesome!
Seasonal Veggies: In summer, toss in sweet corn or bell pepper. In winter, try finely chopped spinach or carrots.
Kid-Friendly: Use mild cheese and skip the herbs if your kids are picky. Mini muffins are perfect for little hands.

I once swapped the chicken for cooked turkey after Thanksgiving—worked like a charm! If allergies are a concern, replace eggs with a flaxseed “egg” (1 tablespoon ground flax + 3 tablespoons water, mixed and rested for 5 minutes). There’s no wrong way to make these muffins your own.

Serving & Storage Suggestions

Chicken cheese zucchini muffins are best served warm or at room temperature. I love piling them on a rustic platter with a sprinkle of fresh herbs—they look inviting and taste even better. For brunch, pair with a crisp salad or fruit. They make a great side for soups (especially tomato or veggie soup) or as part of a lunchbox spread.

To store, let muffins cool completely, then place in an airtight container. They’ll keep in the fridge for up to 4 days. For longer storage, freeze in a single layer and then transfer to a freezer bag—good for up to 2 months. To reheat, microwave for 15-20 seconds or warm in a low oven (300°F/150°C) for 5-7 minutes. Muffins taste even better the next day as the flavors meld, especially the herby notes!

Pro tip: If you’re freezing, wrap individual muffins in parchment paper to prevent sticking. As a snack, these muffins are perfect on their own, but they also pair well with a tangy yogurt dip or a simple tomato salsa. Honestly, they’re so versatile—I’ve served them at parties, packed them for road trips, and even enjoyed them for breakfast with a fried egg on top.

Nutritional Information & Benefits

Here’s what you get in each chicken cheese zucchini muffin (approximate, per muffin):

Calories: 140
Protein: 8g
Carbs: 10g
Fat: 7g
Fiber: 1g

Chicken provides lean protein, while zucchini adds fiber, potassium, and Vitamin C. Cheese gives calcium and satisfying richness. These muffins are lower in carbs than standard savory snacks, and you can make them gluten-free or dairy-free if needed. Potential allergens include eggs, dairy, and wheat—so swap as needed. Personally, I love that these muffins sneak vegetables into a snack that actually tastes good. They’re filling, nutritious, and don’t feel like “diet food.”

Conclusion

Chicken cheese zucchini muffins are the savory snack you’ll keep coming back to. They’re quick, tasty, and full of good stuff—perfect for busy families, meal prep, or just treating yourself to something homemade. I love how easy it is to tweak this recipe to suit any diet or occasion.

Try these muffins once and you’ll see why they’re a staple in my kitchen. Don’t hesitate to experiment—add your favorite spices, swap the cheese, or toss in whatever veggies you need to use up. That’s the beauty of this recipe!

If you do make these chicken cheese zucchini muffins, I’d love to hear your twist—drop a comment below, share on Pinterest, or tag me on social! Let’s keep the savory muffin love going. Happy baking!

Frequently Asked Questions

Can I use uncooked chicken in this recipe?

No, the chicken should be cooked before adding to the muffin batter. Rotisserie, leftover roasted, or poached chicken works best.

Do I need to squeeze the moisture out of the zucchini?

Not for this recipe. Just grate and gently pat dry if very wet, but keeping a little moisture helps keep the muffins tender.

Can I freeze chicken cheese zucchini muffins?

Absolutely! Let them cool fully, wrap individually, and store in a freezer bag for up to 2 months. Thaw and warm before eating.

What’s the best cheese for these muffins?

Cheddar and mozzarella are my favorites for melt and flavor. You can substitute Monterey Jack, Colby, or use dairy-free cheese if needed.

How do I make these muffins gluten-free?

Use a 1:1 gluten-free flour blend or almond flour (add an extra egg for binding). Muffins stay moist and delicious!

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chicken cheese zucchini muffins recipe