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
Equipment
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!
Notes
2 tsp Baking Powder
1 ½ tsp Salt
3 eggs Melted butter can be subbed for the olive oil, which gives them a more biscuity vibe.
Nutrition
Looking for more?
Made these after they popped up on my Instagram page – the perfect snack or lunch accompaniment! They were delicious, my batter got me approx 18 cupcake-sized muffins!
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!
Did you use milk? if so how much?
You didn’t mention oil either🤔?
I made it with your measurements and it was a huge flop (literally).
unfortunately it didn’t work for me either, I think it may be in translation with the grammes of milk and oil. Mine was too wet… love your site though and will be trying more recipes
Can you substitute feta for ricotta
Thank you
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!!
Would frozen grated zucchini work in this recipe?
Hi can I skip the sugar??0
Just made these, and we love them! I used butter instead of oil, everything else I followed as written. I’m going to serve them along with Chicken Parmesan for dinner. Great recipe, Thank You
Easy and super savory muffins!!! I made Italian Chicken Soup to go with them and it was the perfect accompaniment!!! I’ll make these over n over again!!! In the Loaf pan next time!!!
how high do you fill the muffin tin?
3/4 way high
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.
Can I skip the mozzarella?
Hi Heather, Yes you can skip the mozzarlla on this recipe!
These were so bland that you might as well eat wallpaper! The last batch I put in the oven I added a sprinkle of bacon on top.
Seasoning is personal. You can adjust to your own taste without the need of writing a bad review.
You took the words right out of my mouth!
🙌. Agree 100%. Her food is delicious- add or delete ingredients based on personal preference. No need to be nasty.
How rude! How much spice is very personal, and I find most online recipes tend to be on the mild side. You can add as much or little spice as you like!
Thank you for your honesty. Reviews are meant to be informative and based on personal opinion. No nastiness here, just some good humor! 🙂
Maybe that’s because everything else in mainstream eateries are soooo over seasoned and MSGed. When pure food is eaten is no longer seems enough. But it’s enough.
Sounds like you don’t know your way around the kitchen. You should probably stick pre packaged mixes.
I made these today, and they were delicious!
Hi Judy, That’s fantastic! Glad you liked them..
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!
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!
The recipe shows the adjustments using almond flour.
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.
Substitute feta for any other ?