Mediterranean Zucchini & Feta Muffins

Description:

These savory muffins are light, moist, and full of Mediterranean charm. Made with fresh zucchini, feta cheese, olive oil, and a touch of herbs, they’re perfect for breakfast, snacks, or alongside soup or salad. The combination of vegetables and cheese gives them a balanced flavor — slightly tangy, aromatic, and satisfying.

Ingredients

Dry Ingredients:

1 ½ cups (190 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp black pepper

Wet Ingredients:

2 large eggs

⅓ cup (80 ml) extra virgin olive oil

½ cup (120 ml) Greek yogurt

¼ cup (60 ml) milk

Add-ins:

1 ½ cups grated zucchini (squeezed to remove excess water)

½ cup crumbled feta cheese

¼ cup grated mozzarella or kasseri cheese

1 small red bell pepper, finely chopped

1 small chili or pinch of chili flakes (optional)

1 tbsp chopped fresh dill or parsley

1 tsp dried oregano

Instructions

1. Prepare the Zucchini

Grate the zucchini using the large holes of a grater. Place it in a clean kitchen towel and squeeze out the moisture until mostly dry. This prevents soggy muffins.

2. Mix the Wet Ingredients

In a large bowl, whisk eggs, olive oil, yogurt, and milk until smooth and creamy.

3. Combine the Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.

4. Combine and Add Vegetables

Fold the dry ingredients into the wet mixture gently. Then add zucchini, feta, mozzarella, bell pepper, herbs, and chili. Mix just until combined — do not overmix.

5. Fill the Muffin Tray

Grease or line a muffin tin. Fill each cup about ¾ full with the batter.

6. Bake

Preheat oven to 375°F (190°C).

Bake for 20–25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.

7. Cool and Serve

Let them cool slightly before removing from the pan. Serve warm or at room temperature.

Serving Suggestions

Pair with a side of tzatziki or roasted red pepper dip.

Enjoy with olives and sliced tomatoes for a true Mediterranean touch.

Perfect for lunchboxes, picnics, or mezze platters.

Tip

You can substitute zucchini with grated carrot or spinach for variety. A sprinkle of sesame seeds on top before baking adds an extra Mediterranean crunch.