Moist muffins packed with shredded zucchini, crumbled feta, and fresh herbs. A savory, Mediterranean-inspired snack ready in 40 minutes.
# What You'll Need:
→ Vegetables
01 - 1½ cups (180 g) zucchini, grated (about 1 medium zucchini)
02 - 2 spring onions, finely sliced
→ Dairy
03 - ¾ cup (100 g) feta cheese, crumbled
04 - ½ cup (120 ml) whole milk
05 - ¼ cup (60 ml) plain Greek yogurt
→ Dry Ingredients
06 - 2 cups (250 g) all-purpose flour
07 - 2 tsp baking powder
08 - ½ tsp baking soda
09 - ½ tsp fine sea salt
10 - ¼ tsp freshly ground black pepper
→ Eggs & Oil
11 - 2 large eggs
12 - ⅓ cup (80 ml) olive oil
→ Herbs & Seasoning
13 - 2 tbsp fresh dill, chopped (or parsley)
14 - 1 tsp dried oregano (optional)
# How to Make It:
01 - Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
03 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
04 - In another bowl, beat the eggs, then mix in the milk, Greek yogurt, and olive oil until well combined.
05 - Add the wet ingredients to the dry ingredients and stir gently until just combined—do not overmix.
06 - Fold in the squeezed zucchini, crumbled feta, spring onions, dill, and oregano (if using).
07 - Divide the batter evenly among the muffin cups, filling each about ¾ full.
08 - Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
