Save I baked these on a Sunday morning when I had three zucchini turning soft in the crisper and no plan for breakfast. The kitchen filled with the smell of warm herbs and salty cheese, and by the time they cooled, half the batch was gone. My neighbor knocked on the door an hour later asking what I'd made, and I handed her two still-warm muffins wrapped in a tea towel. She texted me that evening asking for the recipe.
I started making these when my friend told me her kids refused vegetables unless they were hidden. I brought a tin to her house and watched her daughter eat three before asking what was inside. When she found out it was zucchini, she shrugged and reached for another. That felt like a small victory.
Ingredients
- Zucchini: Grate it on the large holes of a box grater and squeeze hard in a towel, or the muffins will turn soggy and dense.
- Feta cheese: Buy a block and crumble it yourself for the best texture and flavor, the pre-crumbled kind can taste chalky.
- Spring onions: They add a mild sharpness without overpowering the herbs, regular onions work but can be too strong.
- Greek yogurt: This keeps the muffins moist for days and adds a subtle tang that balances the salty feta.
- Olive oil: Use a mild one, the grassy or peppery kinds can compete with the dill.
- Fresh dill: It smells like summer and makes the whole batch taste brighter, parsley works but dill is worth finding.
- Baking powder and baking soda: Both are needed for the right rise and tender crumb, don't skip either one.
Instructions
- Prep the oven and tin:
- Set your oven to 375°F and line the muffin cups with paper liners or rub them lightly with oil. This step takes thirty seconds and saves you from scrubbing baked-on cheese later.
- Squeeze the zucchini:
- Grate the zucchini, pile it into a clean kitchen towel, twist it tight, and wring out as much liquid as you can. You should get at least two tablespoons of water out, maybe more.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, baking soda, salt, and pepper in a large bowl until everything looks evenly blended. This prevents clumps and helps the muffins rise evenly.
- Combine the wet ingredients:
- In another bowl, beat the eggs until smooth, then stir in the milk, yogurt, and olive oil. The mixture should look creamy and pale yellow.
- Fold wet into dry:
- Pour the wet ingredients into the flour mixture and stir gently with a spatula until just combined, a few lumps are fine. Overmixing makes the muffins tough and chewy.
- Add the vegetables and cheese:
- Fold in the squeezed zucchini, crumbled feta, spring onions, dill, and oregano if using. Stir until everything is distributed but stop as soon as you don't see dry flour.
- Fill the muffin cups:
- Spoon the batter into the prepared tin, filling each cup about three-quarters full. They will puff up nicely but not overflow.
- Bake until golden:
- Slide the tin into the oven and bake for 22 to 25 minutes, until the tops are golden and a toothpick poked into the center comes out clean. The kitchen will smell incredible.
- Cool and serve:
- Let the muffins sit in the tin for five minutes, then move them to a wire rack. Serve them warm or let them cool completely, they taste good either way.
Save The first time I packed these for a picnic, I forgot napkins and we ate them sitting on a blanket with crumbs falling everywhere. My partner said they tasted better outside, and I think he was right. There's something about eating savory muffins in the open air that makes them feel like more than a snack.
How to Store and Reheat
Keep them in an airtight container at room temperature for up to three days, or wrap them individually and freeze for a month. I reheat frozen ones in the microwave for thirty seconds or in a low oven until warmed through. They soften a little after freezing but still taste fresh, especially if you toast the tops under the broiler for a minute.
Variations You Might Like
Swap the feta for crumbled goat cheese if you want something creamier, or use sharp cheddar for a stronger flavor. Add a pinch of chili flakes to the batter if you like heat, or stir in a handful of chopped sun-dried tomatoes for sweetness. I've also made these with grated carrot instead of zucchini and they turned out just as good, maybe a little sweeter.
Serving Suggestions
These are perfect with a bowl of tzatziki for dipping, or alongside a big green salad dressed with lemon and olive oil. I've served them warm as an appetizer before dinner, and I've packed them cold in lunchboxes with cherry tomatoes and hummus. They work for breakfast, lunch, or a midday snack when you need something savory and satisfying.
- Serve them warm with a dollop of sour cream or labneh on top.
- Pack them in a lunchbox with cucumber sticks and olives.
- Pair them with soup for an easy weeknight dinner.
Save I hope these become one of those recipes you make without thinking, the kind you can pull together on a weeknight or bring to a gathering without stress. They've never let me down.
Recipe FAQ
- → How do I prevent the zucchini from making the bites soggy?
After grating, squeeze out excess moisture from the zucchini using a clean kitchen towel. This helps maintain a tender but not soggy texture.
- → Can I substitute feta with other cheeses?
Yes, goat cheese or sharp cheddar can be used as alternatives for varied flavor profiles while retaining creaminess.
- → What herbs work best in these bites?
Fresh dill or parsley add brightness, while dried oregano offers depth. Feel free to experiment with your favorite herbs.
- → How long should I bake the batter?
Bake at 375°F (190°C) for 22–25 minutes until tops turn golden and a toothpick inserted comes out clean.
- → How should I store leftovers?
Keep in an airtight container for up to 3 days or freeze for up to a month to maintain freshness.