Savory Zucchini Feta Muffins (Printable)

Moist muffins packed with zucchini, feta, and herbs, perfect for quick snacks or lunchbox treats.

# What You'll Need:

→ Vegetables

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

→ Dairy

03 - 3/4 cup crumbled feta cheese
04 - 1/2 cup whole milk
05 - 1/4 cup plain Greek yogurt

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon fine sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ Eggs & Oil

11 - 2 large eggs
12 - 1/3 cup olive oil

→ Herbs & Seasoning

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

# Directions:

01 - Preheat 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 out excess liquid.
03 - Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl.
04 - In a separate bowl, beat eggs, then add milk, Greek yogurt, and olive oil; mix until smooth.
05 - Gently fold wet ingredients into dry until just combined without overmixing.
06 - Fold in drained zucchini, crumbled feta, spring onions, dill, and oregano if using.
07 - Spoon batter evenly into muffin cups, filling about three-quarters full.
08 - Bake for 22 to 25 minutes until golden on top and a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in pan for 5 minutes before transferring to a wire rack; serve warm or at room temperature.

# Expert Hints:

01 -
  • They taste like savory comfort but feel light enough to eat two without guilt.
  • The feta gets salty and melty in the centers, which is quietly the best part.
  • You can make them ahead and they actually taste better the next day.
02 -
  • If you skip squeezing the zucchini, the muffins will be gummy and take forever to bake through.
  • Overmixing the batter makes them tough, stir only until combined and no more.
03 -
  • Let the batter rest for five minutes before scooping it helps the flour hydrate and the muffins rise better.
  • If the tops aren't browning, turn on the broiler for the last minute but watch them closely.
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