Savory Zucchini Feta Muffins (Printable)

Moist savory muffins packed with zucchini, feta, and herbs for a quick and delicious bite.

# What You'll Need:

→ Vegetables

01 - 1 ½ cups shredded zucchini (about 1 medium zucchini)
02 - 2 spring onions, finely 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 Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with oil.
02 - Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper until evenly mixed.
04 - In a separate bowl, beat eggs, then add milk, Greek yogurt, and olive oil, mixing until well combined.
05 - Pour wet ingredients into dry and stir gently until just combined; avoid overmixing.
06 - Gently fold in drained zucchini, crumbled feta, spring onions, dill, and dried oregano if using.
07 - Divide batter evenly among muffin cups, filling each about three-quarters full.
08 - Bake for 22 to 25 minutes until tops are golden and a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a savory hug, perfect warm or straight from the fridge the next morning.
  • You can sneak in vegetables without anyone noticing, especially kids who claim they hate zucchini.
  • They freeze beautifully, so you always have a quick snack or breakfast ready to grab.
  • The feta and dill make them feel fancy, even though they come together in one bowl.
02 -
  • If you skip squeezing the zucchini, the muffins will be wet and won't rise properly, I learned this the hard way on my first attempt.
  • Don't overmix the batter once you add the wet to the dry, or you'll end up with tough, rubbery muffins instead of tender ones.
  • Let them cool for at least five minutes in the tin before moving them, or they'll fall apart when you try to lift them out.
03 -
  • Use a light hand when folding in the zucchini and feta, the batter should look lumpy and full of texture.
  • If your muffins brown too fast on top, tent them loosely with foil halfway through baking.
  • For extra flavor, brush the tops with a little olive oil and sprinkle with flaky salt right before baking.
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