Pepper Jack Zucchini Muffins

Pepper Jack zucchini muffins are crunchy on the outside, soft & cheesy on the inside from the pepper jack. Enjoy these versatile muffins for breakfast & brunch, as a snack, for lunch, on holidays and more!

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This zucchini muffins recipe is vegetarian but also very versatile. You can add in cooked bacon & sausage or substitute the spinach with arugula. You can get creative and use what you have in the pantry & fridge at the time.

I do recommend using pepper jack cheese as it added such a nice flavor to the muffins. But you can modify if needed and use a cheddar cheese or Parmesan as well.

Why squeeze water out of the zucchini & Potato?

Squeezing out the moisture from the zucchini & potato prevents the muffins from being soggy after baking. You can use a clean kitchen towel or cheesecloth.

Need more easy recipes?

• Olive Garden Breadsticks
• Baked Potato Wedges
• Italian Parmesan Cookies
• Peanut Butter Chocolate Oak Balls
• Breakfast Egg Muffins

Pepper Jack Zucchini Muffins

Yield 12 muffins 

Ingredients

• 1 zucchini; cleaned, shredded using grater and squeeze out moisture using a clean kitchen towel or cheesecloth
• 1 large russet potato; peeled, cleaned, shredded using grater and squeeze out moisture using a clean kitchen towel or cheesecloth
• 1 cup pepper jack cheese; shredded
• 1/2 cup all-purpose flour
• 2 eggs; cracked and mixed in a bowl
• 1/2 cup baby spinach; chopped (optional)
• 3 garlic cloves; peeled and minced
• 1/2 yellow onion; peeled and finely chopped
• salt & black pepper
• 1/2 tsp cumin
• 1/4 tsp paprika
• Cooking oil

Instructions

• Prep the ingredients according to this list above.
• Preheat the oven to 375°F and adjust rack to middle top position. Grease a muffin tin.
• Drizzle 2 tsp cooking oil on a medium size pan over medium heat. Once hot, add the chopped onions and sauté for 4-6 minutes; stirring occasionally until slightly browned. Season with a pinch of salt and pepper. Mix in the minced garlic and cook another 30 seconds. Turn off the heat and set aside.
• In a large bowl, add in the sautéed onion & garlic, grated zucchini & potato, shredded pepper jack, flour, eggs, spinach, cumin, paprika, 1/2 tsp salt and 1/4 tsp black pepper. Stir until the mixture is well combined.
• Evenly spoon the mixture into the prepared muffin tin. Bake on middle top rack for 22-25 minutes; until the tops are golden brown and cooked in the center.
• Let the muffins cool in the pan for 5 minutes. Serve warm and enjoy!

Note: Squeezing out the moisture from the zucchini & potato prevents the muffins from being soggy after baking.

Try these easy recipes next!

• Olive Garden Breadsticks
• Baked Potato Wedges
• Italian Parmesan Cookies
• Peanut Butter Chocolate Oak Balls
• Breakfast Egg Muffins

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