Feta and Zucchini Muffins
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.
This recipe yields about 23 muffins; plenty to horde, share or freeze for later usage.
Feta and Zucchini Muffins
Ingredients
- 2½ 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!
I made this in a loaf pan. Baked it for 40 minutes. It’s absolutely delicious. We’ve been toasting a slice and topping it with an egg over medium for breakfast. Soooo good.
HI April, I’m digging the bread version! And most definitely making it that way next time!
What size loaf pan? Thanks in advance.
Do you think I can substitute almond flour for the all purpose flour?
I havent’ tried this with almond flour so I can’t say for certain!
Sooooo yummy! I added an extra egg for a little more protein and had some roasted red peppers to use up. Soooooooooooo good! My hubby loves them and he’s so picky. Thanks for an awesome easy recipe!
I made these today, and they were delicious!
Hi Judy, That’s fantastic! Glad you liked them..
Can I skip the mozzarella?
Hi Heather, Yes you can skip the mozzarlla on this recipe!
Can almond flour be substituted in this recipe?
Hi Nancy, I haven’t tried this recipe with almond flour so I cannot say for sure.
I changed 2 ingredients because I didn’t have what the recipe called for. I used dehydrated onions and marble cheese
Flavour and texture were perfect
Thank you for the recipe
Hi Laura, that sounds super flavorful.. thanks for sharing! And I’m glad you liked the recipe!!
Several people mentioned trying it with almond flour and I attempted it – Results were stellar!! I tweaked the base recipe using almond flour instead, I also added little extra baking powder, salt, and egg as I wasn’t sure how well it would bind with no gluten from the flour but didn’t want it to be super dense either. I also added finely diced bacon pieces 🙂
Results were incredibly tasty! Somewhere between quiche-like and a very moist corncake. If you’re sensitive to salty flavors you may need to adjust to your liking. My goal was to make breakfast bites that I can freeze and reheat – that’s the next trial.
Thank you so much for this recipe Stella!
-Changes for Almond Flour-
2 ½ cup Almond Flour
2 tsp Baking Powder
1 ½ tsp Salt
3 eggs
½-¾ cup Finely Diced Bacon (bacon bits in a bag)
Hi Michael, so sorry for the late response! And I just want to thank you so much for including your recipe on here to share with others that want to make them with almond flour! YOu’re awesome and I’m glad you enjoyed the muffins!
Do they need to be kept in fridge if using next day?
Hi Anita, I would house them in the fridge due to the cheese! And just let them come to room temp when ready to eat or warm up in your countertop small oven.
Have you ever made these without the sugar? It seems like these are def more on the savory side…
Oh you can leave it out if you like.
Hi, how long can they be stored in fridge?
Hello Nejla, 4-5 days in the fridge!
Hello Stella. It looks very tasty. I would like to ask you for the measure of the cup – how many grams it contains? Thank you in advance!
Hello Vania, I just updated the recipe with grams! Hope you enjoy!