Savory Zucchini Feta Muffins (Printable)

Moist, herby muffins packed with shredded zucchini and tangy feta—perfect for quick bites or snacks.

# What You Need:

→ Vegetables

01 - 1½ cups shredded zucchini (about 1 medium zucchini)
02 - 2 spring onions, thinly sliced

→ Dairy

03 - ¾ cup crumbled feta cheese
04 - ½ cup whole milk
05 - ¼ cup plain Greek yogurt

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - ½ teaspoon baking soda
09 - ½ teaspoon fine sea salt
10 - ¼ teaspoon freshly ground black pepper

→ Eggs & Oil

11 - 2 large eggs
12 - ⅓ cup olive oil

→ Herbs & Seasoning

13 - 2 tablespoons fresh dill, chopped (or parsley)
14 - 1 teaspoon dried oregano (optional)

# How-To Steps:

01 - Set the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - Place shredded zucchini in a clean kitchen towel and squeeze to remove excess moisture.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
04 - In another bowl, beat eggs, then add milk, Greek yogurt, and olive oil; mix until smooth.
05 - Pour wet mixture into dry ingredients and stir gently until just combined; avoid overmixing.
06 - Fold in drained zucchini, crumbled feta, spring onions, dill, and oregano if using.
07 - Divide batter evenly among muffin cups, filling each about ¾ full.
08 - Bake for 22 to 25 minutes until tops are golden and a toothpick inserted comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They're ready in under an hour and taste like you spent all afternoon in the kitchen.
  • The feta gets salty and creamy in the oven, and the zucchini keeps them incredibly moist.
  • You can eat them warm for breakfast or pack them cold for lunch without losing any flavor.
02 -
  • If you skip squeezing the zucchini, your muffins will be wet and dense instead of light and fluffy.
  • Don't overmix the batter once you add the wet to the dry, or the muffins will turn out tough and chewy.
  • Let them cool for at least five minutes in the tin or they'll fall apart when you try to lift them out.
03 -
  • Grate the zucchini right before you mix the batter so it doesn't start weeping moisture all over your counter.
  • If your feta is very salty, rinse it briefly under cold water and pat it dry before crumbling.
  • Line your muffin tin even if it's nonstick, it makes cleanup so much easier and the muffins come out cleaner.
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