Savory zucchini muffins with triple cheese
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 1 medium zucchini shredded
  • 1 clove of garlic
  • ¼ red onion
  • 150 ml milk
  • 100 ml olive oil
  • 2 eggs
  • 250 g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 120 g feta cheese
  • 120 g grated cheddar
  • 50 g grated parmesan
  • pinch of salt
  • black pepper
Let's get started!
  1. Shred one unpeeled zucchini and set it aside in a colander.
  2. Preheat the oven to 180°C/355°F and prepare a muffin pan and paper muffin cases.
  3. In a large bowl beat the eggs, then add the oil, milk and mix it together. Add the crumbled feta and grated cheddar cheese to the eggs. Crush one garlic clove and a quarter of a red onion into the mixture. Squeeze the shredded zucchini and fold into the wet mixture.
  4. In a separate bowl stir together the flour with the baking powder, baking soda, season it with a pinch of salt and black pepper.
  5. Add the dry ingredients to the egg mixture, stir it until evenly combined.
  6. Spoon the thick batter into the prepared muffin tin. Sprinkle the top of the zucchini muffins with grated parmesan cheese.
  7. Bake the muffins for 25-30 minutes, until the top is golden brown and the inserted toothpick comes out clean.
  8. Leave the muffins in the pan for 5 minutes before removing them, then transfer them on a wire rack to cool. Serve them warm or cold.
Recipe by My Zucchini Recipes at