Feta and Zucchini Muffins

These savory and cheesy muffins are the perfect breakfast, snack or soup accompaniment.
@hungryhappens

Feta + Zucchini Muffins (full recipe is on: HungryHappens.Net)

♬ original sound – Stella Drivas

It’s time to make a savory breakfast muffin that is absolutely ideal with these two soulmates: zucchini and cheese. This is my Yiayia’s tiganites recipe that I transferred into a muffin pan and baked (instead of fried in oil). She was THE BEST cook was beyond loving to me .. an absolute second mother! I was so blessed to have her in my life for so many years.

Your medium zucchini needs to grate down to 2 cups zucchini shreds for these muffins. You don’t need to drain your zucchini shreds of their liquids, they are necessary to be included in the recipe.

You don’t have to use all purpose flour in this muffin. Gluten free flour and oat flour both work as substitutes. Your preferred milk of choice can be used. I have made these with both olive oil and melted butter and they are both delicious alternatives.

feta zucchini muffin opened

This recipe yields about 23 muffins; plenty to horde, share or freeze for later usage.

feta zucchini muffins in a basket

Feta and Zucchini Muffins

5 from 5 votes
Servings: 23
Prep Time: 15 mins
Cook Time: 22 mins
Total Time: 37 mins

Ingredients 

  • cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp sugar
  • 2 eggs
  • 1.5 cups milk of choice
  • 1/2 cup olive oil (or butter)
  • 1 medium zucchini, grated
  • 1/2 cup crumbled feta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbs fresh chives

Instructions

  • Preheat your oven to 375° F. Line or spray your muffin trays.
  • In a large bowl, whisk together the flour, baking powder, salt and sugar.
  • In a medium bowl, lightly beat your eggs. Then whisk in the milk and oil. Pour this mixture into the dry bowl and mix until JUST combined. Fold in the zucchini shreds, feta and mozzarella and chives.
  • Bake for 22-25 minutes or until golden and toothpick comes out clean. Allow to cool. Serves great with soup or eggs.
  • THERE IS NO NEED TO SQUEEZE THE LIQUID FROM THE ZUCCHINI – WE NEED IT IN THIS RECIPE!

Notes

Zucchini shreds should come out to about 2 cups shredded. Do not squeeze them dry. We want them with their liquids.
Oat flour or gluten free flour can be subbed for the all purpose flour.
Melted butter can be subbed for the olive oil, which gives them a more biscuity vibe.

Nutrition

Calories: 132kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 200mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
Author: Stella

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