Savory Zucchini Feta Muffins

Am I the only one or is everyone feeling a bit stressed about getting ready for the long weekend? I know I am! My birthday is next Tuesday so Wyatt and I took off an extra day for a 4 day weekend! We are planning to go camping (which means I may be MIA for a few days) but I still have yet to research a spot…hmmm. I am thinking Smokey Mountains? Or somewhere with waterfalls? Or maybe on the beach along Lake Michigan? Choices, choices!

And I didn’t get around to posting yesterday because I went up to Indianapolis to meet my Ma for my birthday. We have a little tradition that she always takes me out shopping for my birthday/Christmas. No complaining here! Haha. We usually go shopping on Michigan Avenue in Chicago but since I now live so far south…we have been compromising on Indianapolis. Not quite as glamorous but still a wonderful experience. Plus this gives us a chance to hit up Trader Joe’s so I can splurge on soy chorizo and mass quantities of three layer hummus. ALSO, on that note…have you tried Trader Joe’s ‘Cookie Butter’? Thanks to Tracey from Shutterbean and  Joy The Baker and…I am addicted.

Now shifting our focus to what this post is all about! Thank you to Baba Ganoush for helping me dwindle away at my eggplant supply. What’s next? All that zucchini! Whoever decided to throw a bunch of zucchini into bread was an absolute genius! There are so many endless options with zucchini bread/muffins/cupcakes! This was my first batch (of 3) so expect a little mini series in the next few days (Chocolate muffins to come next!). I served these muffins along side some eggplant caponata and they were a hit! Between Wyatt and his brother, I’m pretty sure they knocked out half a dozen in the first evening. There is just something about that the little surprises of salty feta through the muffin that leaves you craving more. I can’t wait to make these again in the winter with some hearty chowder!



Savory Feta Zucchini Muffins

adapted from Kalyn’s Kitchen
  • 2 cups zucchini, grated
  • 1/2 cup feta, crumbled
  • 1/2 cup Parmesan, grated
  • 4-5 scallions, chopped
  • 1/4 cup buttermilk (I just made my own using this technique)
  • 2 eggs, lightly beaten
  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pepper


Preheat oven to 375 degrees and spray a 12-muffin tin with cooking spray.

Drain the excess zucchini by wrapping it in a clean dish towel and squeezing out as much juice as possible. In a large mixing bowl, combine the feta, Parmesan, and onions. Mix in the buttermilk and eggs to the zucchini mixture.

In another bowl, mix together the flour, sugar, baking powder, baking soda, and pepper. Make a well in the center of the dry ingredients and add in the zucchini mixture. Fold the dry into the wet ingredients until just incorporated.

Fill muffin tins 3/4 full (they will expand a bit) and bake for 40-50 minutes. Remove from oven when the tops have browned.

Enjoy with soup, pasta, for breakfast, as an afternoon snack, or just whenever you have a craving for something savory!



  • petit4chocolatier
    August 30, 2012

    These look so good!!

  • Allison
    August 30, 2012

    These sound great! Also I love Trader Joe’s Cookie Butter… it’s actually just their version of Speculoos paste (a Dutch/Belgian butter/paste made from Speculoos cookies), which I got obsessed with when I went to Europe last summer… I was trying to make the one glass jar of Speculoos I brought back with me last as long as possible, and then I discovered that TJ’s makes the same thing now, so I didn’t have to worry about using it all up!

    • shellywest
      August 31, 2012

      Ah ha! I was wondering where they came up with such a wonderful idea! I bet the real stuff is even better (if possible)… haha

  • emmycooks
    August 31, 2012

    I love savory muffins, and these sound amazing. And I agree that a muffin like this is perfect with (or without!) soup. 🙂

  • tanyamhudson
    September 2, 2012

    Oooohh, these sound good. I always love a good muffin, but I almost always end up veering sweet instead of savory. The zucchini and feta combo in these sounds fantastic!

  • Dark Chocolate Zucchini Muffins // My 23rd Birthday « Vegetarian 'Ventures
    September 4, 2012

    […] we are back with ANOTHER zucchini bread recipe (if you missed them, check out my Savory Feta Zucchini Muffins from last week here) but this time we are covering them in chocolate! Not so bad, […]

  • September Highlights « Vegetarian 'Ventures
    October 1, 2012

    […] (who doesnt like eating chocolate for breakfast?!). But I was also pretty impressed with the Savory Feta Zucchini […]

  • afracooking
    April 24, 2013

    These look scrumptious – I can just smell them baking!

  • Charlotte
    November 5, 2013

    Hey there,

    Could you substitute the sugar with a few drops of liquid stevia??

    Also do you have a book?


    • Shellywest
      November 6, 2013

      Hi! I don’t have a book – I wish! Haha.

      Also, I’m not sure… I’ve never used stevia. You could substitute date syrup with a 1:1 ratio and I talk more about that here if you are interested.

      Hope that helps!

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