Savory Zucchini Feta Muffins (Printable Version)

Moist, flavorful zucchini and feta muffins with fresh herbs—ideal for a quick snack or light lunch.

# What You Need:

→ Vegetables

01 - 1¾ cups grated 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)

# Step-by-Step:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease it with oil.
02 - Place grated 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 black pepper until evenly mixed.
04 - In a separate bowl, beat eggs, then incorporate whole milk, Greek yogurt, and olive oil until smooth.
05 - Add the wet mixture to the dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Carefully fold in squeezed zucchini, crumbled feta, spring onions, chopped dill, and oregano if used.
07 - Spoon batter evenly into the prepared muffin cups, filling each about ¾ full.
08 - Bake for 22 to 25 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
09 - Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They taste like a Greek salad baked into a tender, golden muffin.
  • You can have a batch cooling on the rack in under 40 minutes.
  • They stay moist for days and freeze beautifully for grab-and-go breakfasts.
02 -
  • If you skip squeezing the zucchini, the muffins will be soggy and dense instead of light and tender.
  • Overmixing the batter creates tough, chewy muffins—stir just until combined, even if it looks a little lumpy.
03 -
  • Use a coarse grater for the zucchini so the shreds hold their shape and don't dissolve into mush.
  • Don't fill the muffin cups all the way—leaving a little room at the top gives them space to rise into perfect domes.
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