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Savory zucchini and feta breakfast muffins on a wooden table

Savory Zucchini and Feta Breakfast Muffins

These muffins blend the freshness of zucchini with the tangy goodness of feta cheese, making them a perfect nutritious breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture before using.
  • 1 cup milk
  • 1/4 cup olive oil
  • 2 large eggs
Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat flour.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
Cheese Addition
  • 1/2 cup feta cheese, crumbled Can substitute with goat cheese or sharp cheddar.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a bowl, mix the grated zucchini, milk, olive oil, and eggs.
  3. In another bowl, combine the flour, baking powder, salt, pepper, garlic powder, and onion powder.
  4. Stir the dry ingredients into the wet ingredients until just combined.
  5. Fold in the crumbled feta cheese.
Baking
  1. Divide the batter into the muffin tin cups, filling each about 3/4 full.
  2. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  3. Allow to cool slightly before serving warm or packing for a snack.

Notes

These muffins are best served warm but can also be enjoyed at room temperature. They pair well with fruit or yogurt. For storage, keep in an airtight container at room temperature for up to three days, or refrigerate for a week. They can also be frozen for up to three months.