Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1/4 cup oil
  • 1 egg
  • 1 1/2 cups zucchini, shredded
  • 150g feta, crumbled
  • 2 tbsp of fresh parsley, chopped
  • Pinch of cinnamon, optional

Author of this recipe

Love my Salad

Love my Salad

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Kicking off your day with veggies is a great way to achieve the recommended serving of five vegetables a day and these delightful zucchini muffins are perfect for making breakfast more exciting and healthier. 

Sunday morning is a great time to bake fresh and delicious zucchini muffins for breakfast. Fill your house with the gorgeous aroma of baked goodness and enjoy these muffins warm from the oven. Try serving them with a side of grilled tomatoes for another dose of veggies.

The best thing about these zucchini muffins is that they keep well in the fridge for days (and you can freeze them), meaning you can have easy breakfasts or snacks for the rest of the week!  

Total votes: 42

Preparation

  • Preheat oven to 200 °C and line a 6 cup muffin pan.  
  • Whisk the flour, salt and baking powder together.
  • Gradually add milk, oil and the eggs, stirring until the mixture is well combined and smooth.  
  • Stir in the grated zucchini, feta and parsley. If you’re feeling more adventurous, add a pinch of cinnamon powder.
  • Gently fold the dry ingredients into the wet ingredients until the mixture is combined. 
  • Divide evenly into the muffin cups and bake in the oven for 20-25 minutes.

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