Pin It I pulled a softball-sized zucchini from my neighbor's garden box one August afternoon, still warm from the sun. She laughed and said I'd better bake something fast before it turned into a baseball bat. That evening, I tossed together these savory muffins with whatever I had—feta, dill, a splash of yogurt—and they disappeared before they even cooled. Now I make them every time zucchini season hits, and they've become my favorite thing to pack for picnics or sneak warm from the oven.
The first time I brought these to a potluck, someone asked if they were from a bakery. I admitted I'd made them in my pajamas an hour earlier, using zucchini I hadn't known what to do with. They're the kind of recipe that makes you look effortlessly put-together, even when you're winging it.
Ingredients
- Zucchini: Grate it coarse and squeeze hard in a towel, or your muffins will steam instead of bake.
- Feta cheese: The salty, crumbly kind makes pockets of tangy richness throughout.
- Greek yogurt: Keeps the crumb soft without weighing down the batter.
- Fresh dill: Brings a bright, grassy note that feels like summer in every bite.
- Olive oil: Adds a silky texture and subtle Mediterranean warmth.
- Spring onions: Milder than regular onions, they add sweetness without overpowering the herbs.
Instructions
- Prep your tin:
- Line a 12-cup muffin tin with paper liners or brush the cups lightly with olive oil. Preheat your oven to 375°F so it's ready when you are.
- Drain the zucchini:
- Grate the zucchini into a pile, then bundle it in a clean kitchen towel and twist hard over the sink. You'll be surprised how much liquid comes out.
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl until evenly combined.
- Combine the wet ingredients:
- In another bowl, beat the eggs, then stir in milk, yogurt, and olive oil until smooth and glossy.
- Fold it all together:
- Pour the wet mixture into the dry and stir gently just until no streaks of flour remain. Fold in the zucchini, feta, spring onions, and dill without overworking the batter.
- Fill and bake:
- Spoon the batter into the muffin cups until each is about three-quarters full. Bake for 22 to 25 minutes, until the tops are golden and a toothpick comes out clean.
- Cool and serve:
- Let the muffins rest in the tin for five minutes, then move them to a wire rack. They're wonderful warm or at room temperature.
Pin It I once ate three of these standing at the counter after a long day, still warm and crumbly, with nothing but a smear of butter. They felt like a hug from my kitchen, simple and satisfying in a way that didn't need explanation.
Storage and Make-Ahead
These muffins keep beautifully in an airtight container at room temperature for up to three days, or you can freeze them in a zip-top bag for a month. I like to reheat frozen ones in a low oven for ten minutes, and they taste like they just came out.
Swaps and Variations
If you don't have feta, crumbled goat cheese or sharp cheddar works just as well. I've also stirred in a pinch of chili flakes when I wanted a little heat, and it gave them a nice kick without stealing the spotlight from the herbs.
Serving Suggestions
These are perfect alongside a bowl of tzatziki for dipping, or tucked into a lunchbox with cherry tomatoes and cucumber slices. I've served them warm as appetizers at dinner parties, and they always vanish first.
- Pair with a crisp green salad for a light lunch.
- Serve with hummus or baba ganoush for a Mediterranean spread.
- Pack them cold for picnics—they travel well and taste great at any temperature.
Pin It These muffins have a way of turning ordinary afternoons into something a little more special. I hope they find a place in your kitchen the way they have in mine.