Savory Zucchini Muffins-The Little Shop of Olive Oils

Savory Zucchini Muffins


  • 2 cups grated zucchini (about 1-2 medium-sized zucchinis)
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Premium Extra Virgin Olive Oil
  • 2 large eggs
  • 1 cup crumbled feta cheese
  • 1/4 cup freshly chopped herbs (such as dill, parsley, or chives)
  • 1/4 cup sun-dried tomatoes, chopped (optional)
  • 1 cup plain yogurt or sour cream
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • Fresh rosemary sprigs or other herbs for garnish (optional)


  • Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with muffin liners.
  • Place the grated zucchini in a clean kitchen towel and wring out any excess moisture. This step is crucial to prevent soggy muffins.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
  • In another bowl, whisk together the EVOO, eggs, yogurt (or sour cream), lemon zest, and lemon juice until smooth.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
  • Gently fold in the grated zucchini, crumbled feta cheese, chopped herbs, and sun-dried tomatoes (if using).
  • Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter.
  • Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and allow to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
  • Garnish with fresh rosemary sprigs or other herbs if desired. These muffins are best enjoyed warm and can be served with a drizzle of EVOO on top for extra flavor.
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